Penuche Help Needed

[Janet H]

I am looking for a great penuche recipe, specifically one that can be made without evaporated milk. My mom used to make penuche and it was wonderful but the recipe has gone missing. Does anyone have any suggestions?

[Aunt Bea]

My Mom clipped this out of a magazine years ago. I have not made it in years.

• 1 cup packed light brown sugar
• 2 cups sugar
• 1 cup milk
• 3 tablespoons butter
• 1-1/2 teaspoons vanilla
• 1 cup chopped nuts

In a 3-quart saucepan combine the sugars and milk, and bring to a boil over medium heat, stirring constantly. Continue cooking without stirring until the mixture reaches the soft-ball stage (236 degrees F on a candy thermometer). Remove from the heat. Add the butter and vanilla, but do not stir. Let the mixture cool without stirring until it reaches 110 degrees F and the outside of the pan feels lukewarm, about 40 minutes. While the mixture is cooling, butter an 8-inch-square pan. With a wooden spoon beat the mixture until it becomes thick and begins to lose its gloss. Quickly stir in the nuts, and pour into the pan. (Don't scrape the sides, since they may be sugary.) Cut with a sharp knife into 1-1/2-inch squares.
Candied cherries can be added at holiday time or used as decorations.
We use walnuts most of the time but salted cashews or pecans are also good.
You can speed the cooling time by setting the pan in another pan of ice and water then stirring from the outside.
It takes some practice to make a creamy texture instead of a grainy one but, it all tastes good.

[Janet H]

Thanks for this - I'll try it :)