Vanilla Penuche Recipe
Ingredients
| Firmly packed light brown sugar | 2 Cup (16 tbs) | |
| Milk | 3/4 Cup (16 tbs) | |
| Light corn syrup | 1 Tablespoon | |
| Salt | 1 Dash | |
| Butter | 2 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| 1 cup broken nut meats | ||
Directions
Lightly oil inside of 2-quart saucepan.
Combine sugar, milk, corn syrup, and salt in pan.
Cook over medium heat, stirring constantly, until sugar is completely dissolved and mixture comes to boil.
Wash down sugar crystals above liquid line, using clean pastry brush dipped in cold water.
Clip on candy thermometer; cook mixture to soft-ball stage (238°F).
If syrup looks curdled, do not worry; it will become creamy as it is beaten.
Remove from heat immediately.
Add butter; do not stir.
Cool to 110°F or until pan feels warm to touch.
Add vanilla; beat vigorously until mixture becomes thick and loses glossy look.
Add nuts; spread in well-oiled 8 x 8 x 2-inch pan to cool.
Cut into squares when cool.
Combine sugar, milk, corn syrup, and salt in pan.
Cook over medium heat, stirring constantly, until sugar is completely dissolved and mixture comes to boil.
Wash down sugar crystals above liquid line, using clean pastry brush dipped in cold water.
Clip on candy thermometer; cook mixture to soft-ball stage (238°F).
If syrup looks curdled, do not worry; it will become creamy as it is beaten.
Remove from heat immediately.
Add butter; do not stir.
Cool to 110°F or until pan feels warm to touch.
Add vanilla; beat vigorously until mixture becomes thick and loses glossy look.
Add nuts; spread in well-oiled 8 x 8 x 2-inch pan to cool.
Cut into squares when cool.
Chef
