Penuche

Foundation for the Restoration of Ste. Genevieve, Inc.
Ste. Genevieve, MO

Bob Mueller

Ingredients:

  • 2 cups brown sugar
  • 1 cup white sugar
  • 1 cup heavy cream
  • 2 tablespoons light corn syrup
  • ¼ tsp salt
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans

Directions:

Butter an 8 x 8 inch square 'Pyrex' dish.

Combine brown sugar, white sugar, cream, corn syrup and salt in a saucepan over medium heat. Stir until sugar is dissolved.

Heat mixture to between 234 and 240º F (softball stage). Check temperature with a candy thermometer or drop a small amount of syrup into cold water and see if it forms a soft ball that flattens when removed from the water and placed on a surface. Avoid getting sugar mixture on skin as it is very hot.

When proper temperature is reached, remove pan from the heat and allow to cool without stirring until the bottom of the pan is lukewarm.

Add the vanilla extract and beat mixture with a wooden spoon until creamy. Stir in nuts and pour mixture into the prepared dish. Let cool completely and then cut into squares.

A pecan half is often placed on the top of each square before cooling.

This candy can also be made with walnuts or hickory nuts.