Penuche 2 pounds light brown sugar 1 cup evaporated milk 1/2 cup butter 1/4 teaspoon salt 1 teaspoon vanilla extract 1 1/2 cups chopped nuts 3/4 cup chopped candied cherries
Mix sugar, milk, butter and salt in a 6-quart saucepan. Cook, stirring until sugar is dissolved. Clip a candy thermometer to the side of the saucepan. Cook without stirring until a small amount of mixture forms a soft ball in cold water or reaches 238 degrees F.
Remove from heat and cool to lukewarm. Add remaining ingredients. Beat until thick. Pour into a buttered 9-inch square pan. When firm, cut into squares.
