Penuche Fudge - cooking recipe

Ingredients

2 c. light brown sugar
2/3 c. milk
1 Tbsp. butter
1 tsp. vanilla
2/3 c. chopped walnuts

Preparation

Lightly butter a 9 x 5 x 2 1/2-inch loaf pan.
Line with foil.
Lightly grease foil with butter.
In heavy 3-quart saucepan mix brown sugar and milk.
Cook over low heat, stirring constantly with wooden spoon until sugar dissolves and mixture comes to a boil.
Remove from heat and add butter.
Set aside without stirring.
Cool to lukewarm.
With wooden spoon, beat until thick and creamy.
Stir in vanilla and nuts.
Quickly turn into greased loaf pan.
Cool completely and refrigerate.
Turn out of pan in 1 block.
Discard foil and cut into pieces.