2 c. sugar
2 c. packed light brown sugar
1 c. milk
1 tbsp. light corn syrup
1/4 tsp. salt
1/2 c. creamy peanut butter
2 tsp. vanilla

Butter the bottom and sides of a heavy 4 quart saucepan. In pan combine the granulated sugar, brown sugar, milk, corn syrup and salt. Cook and stir over medium heat until sugars dissolve and mixture begins to boil. Continue cooking, stirring occasionally until candy thermometer reads 236 degrees (soft ball stage).

Remove from heat; add peanut butter, but do not stir it in. Set pan aside; allow to cool undisturbed. (Do not stir or move pan during cooling.) When thermometer reaches 115 degrees, add vanilla. Beat by hand vigorously about 10 minutes or until mixture starts to lose its gloss.

Pour into a buttered 8 x 8 x 2 inch pan. Score into small squares. When Penuche is only slightly warm, cut or break into squares. Makes 2 pounds.