Old Fashioned Penuche

An oldie but goodie recipe for Penuche that is the buttery rich, fudgy, caramel-y kind. It is SO GOOD! It is a treasured recipe. of mine that dates back to the 1950's or 1940's.

5 from 1 vote

Prep Time15

Cook Time15

Course: Dessert

Cuisine: American

Servings: 16

Calories: 171

Equipment

Candy Thermometer

Ingredients

2 cups brown sugar
½ cup evaporated milk
2 tablespoons butter
1 teaspoon vanilla extract
⅛ teaspoon salt
1 cup pecans coarsely chopped

Instructions

Butter an 8-inch square pan.
In a medium-sized heavy-duty pan, cook the brown sugar and milk together over medium heat, stirring until the sugar is dissolved.
Continue to cook slowly, stirring constantly until it reaches the soft ball stage of 236°on a candy thermometer.
Remove from heat and stir in the butter.
Cool slightly, then add the vanilla, salt, and pecans.
With a large spoon, beat it vigorously until it is creamy and soft.
Quickly pour it into the prepared pan.
Cool it at room temperature for about an hour and then cut it into 16 small squares.
Store the penuche in a covered container at room temperature.

Nutrition