|
|
A scrumptious brown sugar fudge loaded
with crunchy pecans.
Pecan Penuche
- 2 cups packed dark brown sugar
- 2 1/2 tablespoons butter, cut into pieces
3/4 cup milk
- 1 teaspoon vanilla extract
1/8 teaspoon salt
- 3/4 cup chopped pecans
- Line a 9-inch square pan with lightly
buttered 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 sides
of the pan. Bring to a boil, stirring constantly.
- Cook, stirring occasionally, to firm ball
stage (248°F / 120°C), or until a small amount of mixture is dropped
into cold water and forms a ball that holds until pressed. Remove
from heat.
- Add the butter and let cool to room temperature,
without stirring.
- Beat with a heavy wooden spoon until it
starts to thicken; add the vanilla and pecans and continue to
beat until candy loses some of its gloss.
- Spread evenly in the prepared pan. When
firm, invert pan; peel off waxed paper and cut into small pieces.
Store in an airtight container at room temperature.
Makes about 1 1/2 pounds candy.
loading
|
|
|
