Peanut Butter Penuche

Butter bottom and sides of a heavy 4-quart saucepan.

In pan, combine granulated sugar, brown sugar, milk, corn syrup and salt. Cook and stir over medium heat until sugars dissolve and mixture begins to boil.

Reduce heat; attach candy thermometer to pan. Continue cooking, stirring occasionally, until candy thermometer reads 236° (soft ball stage).

Remove from heat.

Add peanut butter, but do not stir it in.

Set pan aside; allow to cool undisturbed.

(Do not stir or move pan during cooling.) When thermometer reaches 115°, add vanilla. Beat by hand vigorously about 10 minutes, or until mixture starts to lose its gloss.

Pour into a buttered 8 x 8 x 2-inch pan.

Score into small squares. When penuche is only slightly warm, cut or break into squares. Makes 2 pounds.