Penuche
Blue Ribbon Cookbook 1968
2 cups brown sugar
1 cup sugar
1 cup cream
2 T. light corn syrup
1/4 tsp. salt
2 T. butter
1 tsp. vanilla
1/2 cup chopped nuts
Mix first 5 ingredients in pan, stirring over medium heat until sugar dissolves.Cook to 234º, stirring occasionally.Remove from heat; add butter and let stand without stirring until bottom of pan is lukewarm or mixture cools to 120º.Add vanilla and beat until creamy.Mix in nuts.Pour in greased 9" square pan.Cut into squares (when set).Makes 36 1-1/2" pieces.From Huron, S.D., South Dakota State Fair.lin_65
Lin_65 or Blueridge_va
My posts were also as homebody2 and others.There were numerous log-in problems with the old BB and my 3 different dial-up ISPs, when trying to use my posting name and denied entry; it would make me get a new name saying, I "was trying to use a name already taken", so adding up all my posts is over 10,000, mostly recipes.
"Life isn't a matter of milestones, but of moments." Rose Kennedy from "Chicken Soup for the Woman's Soul"