creamy penuche

1 Servings
2 cups Light brown sugar; firmly packed
1 cup Granulated sugar
¼ cup Dark corn syrup
2 tablespoons Butter or margarine
¾ cup Milk
⅛ teaspoon Salt
1 teaspoon Vanilla

1. Combine sugars, corn syrup, butter or margarine, milk and salt in a medium-size heavy saucepan.

2. Heat, stirring constantly, to boiling, then cook, stirring several times, to 238F on a candy thermometer. (A teaspoonful of syrup will form a soft ball when dropped in cold water.) Remove from heat at once. Add vanilla, but do not stir in.

3. Cool mixture in pan to 110F, or until lukewarm; beat with wooden spoon until mixture thickens and begins to lose its gloss. (This will take about 15 minutes.) 4. Spread in buttered 9x5x3" loaf pan. Let stand until set and cool; cut into squares.

Makes about 2 pounds.

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