This is a treat we try to make every year. This year we finally manage to turn it out to perfection (which is more than I can say for a couple other candies I still haven't mastered). Finally getting it right is really very rewarding.
Penuche is a brown sugar fudge that is known for its grainy texture, but adding corn syrup makes it creamier and oh so much more satisfying.
2 lb. bag of light brown sugar
1 cup of evaporated milk (if you don't have it substitute 2/3 cup dry milk + 3/4 cup of water. . .I did)
1/2 cup butter
4 tbs. light corn syrup
1/4 tsp. salt
1 tsp. vanilla
In a medium saucepan mix brown sugar, milk, butter, corn syrup and salt.
Cook--stirring until butter is dissolved. Then cook without stirring until soft ball stage is reached (or 238 degrees on a candy thermometer.)
Remove from heat and let cool to lukewarm. Add vanilla. Beat until thick. It should loose its glossiness as it firms.
Pour into a buttered 9 inch square pan or 11X7 inch pan. When firm, cut into squares.
Enjoy. . . in moderation, of course. There are lots of other candies to make, after all. Save some love handle real estate for the next treat.