Penuche Fudge

Ingredients

• 1.5 cups white sugar
• 1 cup brown sugar
• 0.33 cups half-and-half cream
• 0.33 cups milk
• 2 tablespoons margarine
• 1 teaspoon vanilla extract
• 0.5 cups pecan halves

Instructions

1. 1

   Butter a baking sheet. Butter the sides of a heavy, 2-quart saucepan.

2. 2

   In the saucepan, stir together white sugar, brown sugar, cream, milk and margarine and bring to a boil over medium heat. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and cool to lukewarm (110 degrees).

3. 3

   Stir in vanilla and beat vigorously until mixture loses its gloss. Quickly stir in pecans and spread on prepared sheet. Score into squares while warm; cut when firm.