A scrumptious brown sugar fudge loadedwith crunchy pecans.
Recipe: Pecan Penuche
2 cups packed dark brown sugar2 1/2 tablespoons butter, cut into pieces
Line a 9-inch square pan with lightlybuttered waxed paper or aluminum foil. Set aside.
Combine sugar, milk and salt in a large,heavy saucepan over low heat. Stir until the sugar dissolves,cover with a lid briefly to get any sugar crystals off the sidesof the pan. Bring to a boil, stirring constantly.
Cook, stirring occasionally, to firm ballstage (248°F / 120°C), or until a small amount of mixtureis dropped into cold water and forms a ball that holds untilpressed. Remove from heat.
Add the butter and let cool to room temperature,without stirring.
Beat with a heavy wooden spoon until itstarts to thicken; add the vanilla and pecans and continue tobeat until candy loses some of its gloss.
Spread evenly in the prepared pan. Whenfirm, invert pan; peel off waxed paper and cut into small pieces.Store in an airtight container at room temperature.
3/4 cup milk1 teaspoon vanilla extract
1/8 teaspoon salt3/4 cup chopped pecans
Makes about 1 1/2 pounds candy.
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