Pinoche Candy

This recipe is from my mother, Eleanore Wilmot, and boy did she love her candy!!

1 c. brown sugar

½ c. white sugar

⅓ c. milk

¼ c. butter

1 tsp. vanilla

Heaping Tbsp. of creamy peanut butter, optional*

½ c. chopped walnuts or pecans, optional - I usually don't add nuts

Boil sugars, milk, and butter, stirring constantly.

Boil to soft ball stage. Test with thermometer or test in a cup of cold water.

Remove from heat and add vanilla.

Stir until cooled and thick and creamy. (You can speed this up by placing the pan in a sink of cold water while stirring.)

Spread out on buttered plate.

Cut when cooled completely.

*Optional: add a heaping Tbsp. of peanut butter after you remove from stove. This is the way I make it!

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