Penuche

Boil sugar, milk and butter in a saucepan for 15 minutes, or until it forms a soft ball in cold water. Remove from fire, add vanilla and salt and beat until it thickens and looses its sheen. Pour into well buttered pan to cool. Cut into squares. HINT: When you take it off the stove, set it in a pan of cool water to beat. Be watchful when the candy starts to "turn". If you don't get it in the buttered pan fast enough, it will harden in the saucepan, if you don't beat it enough it will turn out like taffy.