3/4cupliquidhalf-milk and half-heavy cream, or half and half
1cuplight brown sugarpacked
1 1/2cupsgranulated sugar
1cupchopped walnuts or pecans
In a 2 quart saucepan, melt butter; grease side of pan well. Pour in liquid; bring to a boil; stir in sugars until dissolved. Cover; boil 1 minute, or until all sugar crystals on side of pan have melted. Uncover; cook gently, stirring, to 238°F on candy thermometer, or until a little mixture in cold water forms a soft ball.
Cool, without stirring, to 110°F, or until outside of saucepan feels lukewarm to hand. Add vanilla and nuts. With spoon, beat until mixture loses gloss and small amount dropped from spoon holds its shape.
Pour into greased 8"x8"x2" pan or 9"x5"x3" loaf pan. Cut while warm.
This recipe is adapted only slightly from The Good Housekeeping Cook Book, 1955.