Creamy penuche

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: CREAMY PENUCHE
  Categories: Candies
       Yield: 2 Pounds
  
            -Nancy Speicher DPXX20A
       2 c  Light brown sugar;
            -firmly packed
       1 c  Granulated sugar
     1/4 c  Dark corn syrup
       2 tb Butter or margarine
     3/4 c  Milk
     1/8 ts Salt
       1 ts Vanilla
  
    1. Combine sugars, corn syrup, butter or margarine, milk and salt in a
   medium-size 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.
    From Family Circle 11/72 Homemade Candies
  
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