Penuche - light brown sugar

Method

• 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° to 235°. Remove from heat; cool without stirring to 149° 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.