Penuche Fudge With Nuts

Combine brown and white sugar in a large heavyweight saucepan. Add half and half gradually, add syrup, mix thoroughly. Bring to a boil on high heat stirring constantly.

Add a candy thermometer to the pan. Reduce heat to medium and continue to boil the mixture, without stirring until the temperature of 230 degrees F (soft ball stage). Remove from heat.

Add butter. Let it cool some.

Beat until creamy and it starts to thicken. Spread into a greased 8"x 8" pan. When cool cut into 1"x1" squares.

Store in an airtight container.