Recipe for cooking peanut butter penuche
Desserts to Go with Coffee and Tea :: Penuche
Peanut Butter Penuche2 c. sugar
2 c. packed light brown sugar
1 c. milk
1 Tbsp. light corn syrup
1/4 tsp. salt
1/2 c. creamy peanut butter
2 tsp. vanilla extract or flavoring Butter the bottom and sides of a heavy 4-qt. saucepan. In pan, combine the sugars, milk, corn syrup and salt. Cook and stir over med. heat until sugars dissolve and mixture begins to boil. Reduce heat; attach candy thermometer to pan. Continue cooking, stirring occasionally, until thermometer reads 236 degrees F. Remove from heat; add peanut butter but do not stir it in. Set pan aside. Do not stir or move pan during cooling. When thermometer reaches 115 degrees F, add vanilla extract or flavoring. Beat by hand until mixture loses its gloss. Pour into buttered pan. When penuche is only slightly warm, cut into sm. squares. Makes approximately 2 lb..
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