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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Penuche#2 Recipe

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This recipe for Penuche#2 is from The Incredible Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups packed brown sugar
1 cup evaporated milk
1 cup granulated sugar
2 tsp. light corn syrup
1/4 tsp salt
2 Tbsp butter
1/2 cup toasted pecans, chopped
Directions:
Directions:
1. Prepare an 8x8-inch pan by lining it with aluminum foil with non-stick
cooking spray.
2. Combine the milk, sugars, salt and corn syrup in a medium saucepan
over medium-high heat. Stir until the sugars are dissolved.
3. Insert a a candy thermometer into the mixture. Continue to cook,stirring
frequently until the mixture reaches 234º (soft ball stage).
4. Remove the pan from the heat and sir in the butter, allowing it to cool to
room temperature.
5. Once the candy is cool,stir in the vanilla and beat until the mixture
lightens in color and is creamy. This is best accomplished with an
electric mixer,but you can use a wooden spoon if necessary.
Stir in the nuts and pour into the prepared pan, smoothing the top.
6. Place the candy in the refrigerator to set for 2 hours. To serve, cut
into 1-inch squares.

 

 

 

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