Penuche Fudge

4 tablespoons

butter

1 1/2 cups half-and-half

2 cups firmly packed brown

sugar

3 cups granulated sugar

2 teaspoons

vanilla

extract

1 1/2 cups walnuts, chopped



Melt butter, making sure it coats bottom and sides of saucepan. Pour half-and-half into pan; bring to boil. Add brown and white sugars and stir until dissolved.

Stirring constantly, cook until mixture reaches soft ball stage.



Remove from heat. Place pan in two inches of cold water. Add vanilla extract and walnuts. Beat with wooden spoon until thick. Pour into buttered fudge

pan. Score while warm. Cut into squares when fully cooled.