Pecan Penuche

By JJCR

Ingredients

• Penuche is firmer than classic fudge, but because of its deep sweet flavor, its often called brown sugar fudge.
• 2 cups firmly packed dark-brown sugar
• 3/4 cup milk
• 1/8 tsp. salt
• 2 1/2 tbsp. butter, in small pieces
• 1 tsp. vanilla
• 3/4 cup chopped pecans

Preparation

Step 1

Oil a jelly-roll pan or an 8x8 inch pan. Combine the sugar, milk, and salt in a 3 qt. heavy pot, stirring to mix well. Place over medium heat and bring to a boil, stirring constantly until the suar dissolves. Cover and let boil for 2-3 minutes. Uncover, and wash down the sides of the pot with a pastry bruwh dipped in cold water. Continue to boil over medium heat to the firm-ball stage (244), stirring only if it starts to burn. Remove from the heat and immediately place the pot into a larger pan filled with cold water; this will stop the cooking process and bring the temperature down. Drop in the butter and let cool slightly, without stirring. Beat until it starts to thciken add the vanilla and the pecans, and continue to beat until the candy loses some of its gloss. Spread evenly in the pan and mark into squares. When firm, cut into pieces and store airtight.

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