Penuche Fudge

2 cups packed brown sugar
2 cups white sugar
2 cups half and half
2 Tbsp corn syrup
2 Tbsp butter
1/2 cup nuts (optional)

Combine brown and white sugar in a large heavyweight saucepan. Add half
and half gradually, add syrup, mix throughly. 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 (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 squares. Store in an
airtight container.

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