---------- Recipe via Meal-Master (tm) v8.05
 
      Title: SUCRE A LA CREME
 Categories: Candies
      Yield: 1 Pound
 
---------------------------BH&G HERITAGE COOKBOOK---------------------------
 
  Butter sides of heavy 2-quart saucepan. In it mix 1 cup packed brown sugar,
  1 cup granulated sugar, and 1 cup light cream. Cook and stir over medium
  heat till sugars dissolve and mixture boils. Cook to soft ball stage (238);
  stir only if necessary. Remove from heat; cool to lukewarm (110). Do not
  stir. Add 1 tablespoon butter and 1 teaspoon vanilla. Beat vigorously till
  it becomes thick and starts to lose its gloss, 3 to 4 minutes. Quickly
  spread in buttered 9x5x3-inch loaf pan. Score while warm; cut when firm.
 
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