Brown Sugar Fudge - Penuche

In a medium saucepan, mix brown sugar, milk, butter, corn syrup if using, and salt. Cook, stirring, until sugar is dissolved. Cook without stirring until soft ball stage is reached* or to 238° on a candy thermometer. Remove from heat and let cool to lukewarm. Add vanilla, pecans, and cherries, if using. Beat until thick. Pour into a buttered 9-inch square pan or an 11x7-inch pan. When firm, cut into squares.
Makes about 3 pounds of penuche.

Tip: If using a heavy-duty stand mixer with paddle, don't add the pecans until last thing. Make sure to watch it carefully. As soon as the mixture loses its glossiness and begins to hold its shape a bit, stir in pecans and spread in the pan. *To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten a bit when picked up with fingers (234° to 240°).

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