Penuche Recipe
Ingredients
| Light brown sugar | 3 Cup (16 tbs), firmly packed | |
| 1 c. bottled milk or 1/2 c. evaporated milk and 1/2 c. water | ||
| 2 tablesp. white corn syrup | ||
| 2 tablesp. butter or margarine | ||
| Vanilla extract | 1 Teaspoon | |
| Nuts | 1 Cup (16 tbs), chopped | |
Directions
Combine the sugar, milk, and corn syrup in a saucepan and cook, stirring constantly, to 236°F., or until a little of the mixture dropped in cold water forms a soft ball.
Remove from the heat, drop in butter, but do not stir it in.
Set aside to cool, without stirring, to 110°F or until the candy is lukewarm.
Add vanilla, then beat with a spoon or electric beater at medium speed until the mixture loses its gloss, and a small amount dropped from a spoon will hold its shape.
Then stir in nuts, and pour into slightly greased or oiled 8" x 8" x 2" pan.
When cold, cut into squares.
Remove from the heat, drop in butter, but do not stir it in.
Set aside to cool, without stirring, to 110°F or until the candy is lukewarm.
Add vanilla, then beat with a spoon or electric beater at medium speed until the mixture loses its gloss, and a small amount dropped from a spoon will hold its shape.
Then stir in nuts, and pour into slightly greased or oiled 8" x 8" x 2" pan.
When cold, cut into squares.
Chef
