Recipe - Creamy Penuche

2 cup Light brown sugar;
firmly packed
1 cup Granulated sugar
One fourth cup Dark corn syrup
2 tablespoon Butter or margarine
Three fourths cup Milk
1/8 teaspoon Salt
1 teaspoon Vanilla

1. Combine sugars, corn syrup, butter or margarine, milk and salt in a
mediumsize heavy saucepan.
2. Heat, stirring constantly, to boiling, then cook, stirring several
times, to 238F on a candy thermometer. (A teaspoonful of syrup will form a
soft ball when dropped in cold water.) Remove from heat at once. Add
vanilla, but do not stir in.
3. Cool mixture in pan to 110F, or until lukewarm; beat with wooden spoon
until mixture thickens and begins to lose its gloss. (This will take about
15 minutes.) 4. Spread in buttered 9x5x3" loaf pan. Let stand until set and
cool; cut into squares.
Makes about 2 pounds.