Penuche

Yield: 3 pounds

Ingredients

• 2 pounds light brown sugar
• 1 cup evaporated milk
• 1/2 cup butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped nuts
• 3/4 cup chopped candied cherries

Instructions

1. Mix sugar, milk, butter and salt in a 6-quart saucepan.
2. Cook, stirring until sugar is dissolved.
3. Clip a candy thermometer to the side of the saucepan. Cook without stirring until a small amount of mixture forms a soft ball in cold water or reaches 238 degrees F.
4. Remove from heat and cool to lukewarm.
5. Add remaining ingredients.
6. Beat until thick.
7. Pour into a buttered 9-inch square pan.
8. When firm, cut into squares.