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Penuche Recipe

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This recipe for Penuche, by , is from Minga's Offspring, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Smith

Category:
Category:

Ingredients:  
Ingredients:  
2 c. light brown sugar
2/3 c. heavy cream
1/2 tsp. salt
1 T. butter
1 tsp. vanilla

Directions:
Directions:
Line a 9" loaf pan with plastic wrap. Combine sugar, cream and salt in a saucepan. Stir over medium heat until mixture comes to a boil. Let simmer, without stirring until a candy thermometer registers 240 degrees, about 30 minutes. Remove from heat, and put pan on a wire rack. Cut butter into small pieces and scatter on top of hot syrup. Do not stir. Let cool to 110 degrees. Add vanilla. Beat mixture with an electric mixer until the candy is very thick and loses its sheen. (about 3-5 minutes.) Press mixture into prepared pan and cover with plastic wrap. Refrigerate. When firm, cut into squares.

Number Of Servings:
Number Of Servings:
32 pieces
Preparation Time:
Preparation Time:
30 min, and resting 40 minutes
Personal Notes:
Personal Notes:
This recipe came out of a "First" magazine. Mom used to make this at the holidays but I never found her recipe.

 

 

 

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