Recipe for cooking penuche
Desserts to Go with Coffee and Tea :: Penuche
Penuche2 lb. light brown sugar
1 c. evaporated milk
1/2 c. butter
1/4 tsp. salt
1 tsp. vanilla extract or flavoring
1 1/2 c. chopped nuts
3/4 c. chopped candied cherries Mix sugar, milk, butter and salt in a 6-qt. saucepan. Cook, stirring until sugar is dissolved. Clip a candy thermometer to the side of the saucepan. Cook without stirring until a sm. amount of mixture forms a soft ball in cold water or reaches 238 degrees F. Remove from heat and cool to lukewarm. Add remaining ingredients. Beat until thick. Pour into a buttered 9-in. square pan. When firm, cut into squares. Makes approximately 3 lb..
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