Classic Penuche Recipe
Penuche is an American delicacy. Penuche is simply adored by kids. Penuche gets its taste from Evaporated milk flavored with vanilla.
Summary
Ingredients
1/4 cup butter
2 1/2 cups packed brown sugar
3/4 cup Evaporated Milk
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 cup chopped pecans (optional)
Directions
Butter 8-inch square pan; set aside.
In heavy 3-quart saucepan, melt butter.
Add sugar, evaporated milk and corn syrup; stir well.
Bring to a full, rolling boil over medium heat, stirring constantly.
Cover pan and continue boiling very gently over low heat 2 minutes.
Remove cover and scrape sides of pan with a rubber scraper.
Continue boiling, uncovered, over low heat until mixture reaches 236°F. (It is not necessary to stir mixture during cooking time, though gently scraping sides of pan occasionally is desirable. DO NOT SCRAPE BOTTOM OF PAN.)
Pour mixture into a heat-proof bowl.
Do not scrape sides and bottom of pan.
Place candy thermometer in mixture.
Place bowl in 1/2 inch of lukewarm water.
Cool mixture to 110°F without stirring.
Add vanilla.
Beat mixture until it thickens and starts to lose its gloss.
Stir in pecans, if desired.
Pour into buttered pan.
Cool until firm.
In heavy 3-quart saucepan, melt butter.
Add sugar, evaporated milk and corn syrup; stir well.
Bring to a full, rolling boil over medium heat, stirring constantly.
Cover pan and continue boiling very gently over low heat 2 minutes.
Remove cover and scrape sides of pan with a rubber scraper.
Continue boiling, uncovered, over low heat until mixture reaches 236°F. (It is not necessary to stir mixture during cooking time, though gently scraping sides of pan occasionally is desirable. DO NOT SCRAPE BOTTOM OF PAN.)
Pour mixture into a heat-proof bowl.
Do not scrape sides and bottom of pan.
Place candy thermometer in mixture.
Place bowl in 1/2 inch of lukewarm water.
Cool mixture to 110°F without stirring.
Add vanilla.
Beat mixture until it thickens and starts to lose its gloss.
Stir in pecans, if desired.
Pour into buttered pan.
Cool until firm.
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