This creamy, fudge-like candy is made withbrown sugar, butter, milk and vanilla. Chopped pecans are addedfor crunch.
Recipe: Pecan Penuche
2 cups firmly packed dark brown sugar 3/4 cup whole milk 1/8 teaspoon salt 2 1/2 tablespoons butter 3/4 cup chopped pecans 1 teaspoon vanilla extract
Combine sugar, milk and salt in a heavysaucepan; mix well. Place over medium heat and bring to a boil,stirring constantly, until sugar dissolves. Cover and boil for2 to 3 minutes.
Uncover and wipe down sides of pot witha pastry brush dipped in cold water. Continue to boil over mediumheat until syrup reaches the firm-ball stage (see note), stirringonly to prevent scorching.
Remove from heat and immediately placepot in a large bowl filled with cold water. Stir in butter andlet cool slightly without stirring.
Beat until mixture starts to thicken,then add pecans and vanilla. Continue to beat until candy losessome of its gloss. Spread evenly on a wax paper-lined 13 x 9x 2-inch baking pan. With the tip of a knife, mark the top withsquares. When firm, cut along marks.
Makes 24 pieces.
Note: ‘Firm-ball’ describes thepoint at which a drop of boiling syrup immersed in cold water,when removed, forms a firm ball that can be flattened just alittle. On a candy thermometer, the firm-ball stage is between242° and 248°F.
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