Penuche

3 cups brown sugar
1 cup milk or cream
3 Tbsp. butter
¼ cup corn syrup
¼ tsp. salt
1 tsp. vanilla
1 cup coarsely chopped nuts, if desired

Butter 8×8″ pan. Cook sugar, milk, butter, corn syrup and salt in 3-quart saucepan on medium heat, stirring constantly, until sugar is dissolved. Wash down sides of pan with hot water before boiling occurs. When boiling, cover and cook 3-4 minutes. Remove lid and continue cooking, stirring occasionally, to 234°F on candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water): remove from heat.

Pour immediately onto marble slab or cool without stirring for 10-15 minutes. Add vanilla: beat until thick and no longer glossy. Use for dipping chocolates or quickly stir in nuts. Spread in pan: cook until firm. Cut into 1-inch squares.