Old-Fashioned Penuche

Lightly grease sides of saucepan.

Add sugar and cream.

Cook over low heat, stirring constantly, with a wooden spoon, until sugar is dissolved.

You should not be able to feel sugar grains when you rub the spoon against the sides of the saucepan.

Remove from heat and with a damp towel, wipe sugar grains from the sides of the pan above the liquid level.

Return to fire; cook over medium heat without stirring, until candy thermometer reads 238° or soft ball when a little is dropped in cold water.

Remove from heat; add butter and without stirring, cool to lukewarm.

Add vanilla and beat until fudge begins to thicken and loses its gloss.

Stir in nuts and spread into lightly buttered pan.

Cut into 1-inch squares.