Penuche (a caramel-flavored fudge)

1 c brown sugar

3 c white sugar

2 c heavy cream

2-3 T corn syrup

Dissolve as described for caramels. Then cook to 228. Pour onto a marble slab and add 1 T. butter. Cool to luke warm then knead with a wide spatula or clean putty knife. It is done when the glossy appearance is gone and it is opaque (looks like light-colored fudge). Can add nuts at the end. We like to roll in small balls and dip in tempered chocolate, but it can be eaten just like fudge. I've been told that you can skip the marble slab part and just beat it in your Kitchenaid mixer.

Julia Blake