Penuche - cooking recipe

Ingredients

1 lb. light brown sugar
1 c. granulated sugar
1/8 tsp. cream of tartar
1/2 c. nuts, chopped
1/4 tsp. salt
3/4 c. milk
1/2 c. light cream

Preparation

Blend sugars, cream of tartar and salt in large saucepan.
Add milk and cream and stir until sugar is almost dissolved.
Cook over low heat, stirring constantly until sugar is completely dissolved before boiling point is reached.
Boil, stirring occasionally until soft ball forms in cold water or 234\u00b0 to 235\u00b0. Remove from heat; cool without stirring to 149\u00b0 or until bottom of pan is just warm.
Beat until candy loses its gloss and becomes creamy.
Add nuts.
At first sign of stiffening pour into buttered pan.
Cool.
Cut into squares.
Makes 1 3/4 pounds.