Tuesday, December 23, 2008

Perfect Penuche

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.

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