"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Penuche Recipe

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This recipe for Penuche, by , is from Our family and friends cookbook project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
pamela ekman
Added: Sunday, January 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cup firmly packed light brown sugar
1 cup sugar
1/4 cup dark brown corn syrup
2 tbsp. butter
3/4 cup milk
1/8 tsp. salt
1 tsp. vanilla

Directions:
Directions:
Combine sugars, corn syrup, butter, milk and salt in a medium sized heavy saucepan. Heat, stirring constantly, to boiling, then cook stirring several times to 238 on a candy thermometer or until a tsp. of syrup forns a soft ball when dropped in cold water. Remove from heat, add vanilla, do not stir in.
Cool mixture in pan to 110. Beat with a wooden spoon until mixture thickens and begins to lose gloss (aprox. 15 minutes) spread in buttered 9 inch pan. Let stand until set and cut. I line pan with foil makes it easier to remove from pan to cut.

Personal Notes:
Personal Notes:
This recipe was in my mothers recipe box, the first time I tried it at about age 13. I misread the ingredients which read a piece of butter the size of an egg, and added an egg to the ingredients, it was edible but my Dad asked me why I put coconut in the fudge, which caused my Mom to ask me what ingredients I put in the fudge. We all had a good laugh about that and I learned to always double check a recipe before I got out the ingredients.

 

 

 

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