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Ingredients
- 4 cups sugar
- 1 1/3 cups milk or half-and-half
- 1/4 cup corn syrup
- 1/4 teaspoon salt
- 4 ounces unsweetened baking chocolate or 2/3 cup baking cocoa
- 1/4 cup butter or margarine
- 2 teaspoons vanilla
- 1 cup coarsely chopped nuts, if desired
Details
Preparation
Step 1
1. Grease bottom and sides of square pan, 8x8x2 inches, with butter.
2. Cook sugar, milk, corn syrup, salt and chocolate in 3-quart saucepan over medium heat, stirring constantly, until chocolate is melted and sugar
is dissolved. Cook, stirring occasionally, to 234° on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter.
3. Cool mixture without stirring to 120°, about 1 hour. (Bottom of saucepan will be lukewarm.) Add vanilla. Beat vigorously and continuously
5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.)
4. Quickly stir in nuts. Spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares.
Penuche: Substitute 2 cups packed brown sugar for 2 cups of the granulated sugar and omit the chocolate.
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