---------- 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.