Nanny's Penuche Candy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
1 lb brown sugar1/2 cup (approximately) 2% milk1 Tbsp butter1 tsp vanilla extract
1. use your tablespoon of butter to grease a pie pan.
2. Pour brown sugar into a large pot. Add enough milk to melt the sugar and make a liquid, but not more than necessary (don't worry if you add too much, you will just have to boil the candy longer to get it to set.)
3. Cook over medium heat until candy reaches soft ball stage. For novices, the liquid will bubble up very high (that's why the large pot) and then settle back down to more of a simmer. Cook it at the simmer stage for about five minutes, then take a cup and put very cold water in it. Take a teaspoon of the candy liquid and drop it into the cup, then use your finger to try to form a soft ball with the candy in the bottom of the cup. If the ball forms, you've cooked it long enough, if not, cook for another two or three minutes and test it again, continuing this process until the soft ball forms for you.
3. Remove the pot from the heat and add the vanilla, stirring to mix it thoroughly.
4. Now comes the aerobic part - using a wooden spoon beat the candy as it cools until it begins to form sugar crystals around the sides of the pan.
5. Immediately pour the candy into the prepared pie pan, scraping the pan as quickly as you can.
6. Let the candy cool for about a half hour, then make your first cuts, cutting the candy into one-inch squares. Let it cool completely, and in spite of the frustration of the wait time, it's best to let it cool without resorting to refrigeration. It can harden too fast and be hard to bite into if you do.
There are varying consistencies of finished penuche - I like it when it is firm but still easy to bite, and just melts in your mouth!
One pie pan should cut into about 28 pieces of candy.
Next, if I can find it, I'll post Nanny's Divinity recipe!
Number of Servings: 28
Recipe submitted by SparkPeople user LEAKAY59.
2. Pour brown sugar into a large pot. Add enough milk to melt the sugar and make a liquid, but not more than necessary (don't worry if you add too much, you will just have to boil the candy longer to get it to set.)
3. Cook over medium heat until candy reaches soft ball stage. For novices, the liquid will bubble up very high (that's why the large pot) and then settle back down to more of a simmer. Cook it at the simmer stage for about five minutes, then take a cup and put very cold water in it. Take a teaspoon of the candy liquid and drop it into the cup, then use your finger to try to form a soft ball with the candy in the bottom of the cup. If the ball forms, you've cooked it long enough, if not, cook for another two or three minutes and test it again, continuing this process until the soft ball forms for you.
3. Remove the pot from the heat and add the vanilla, stirring to mix it thoroughly.
4. Now comes the aerobic part - using a wooden spoon beat the candy as it cools until it begins to form sugar crystals around the sides of the pan.
5. Immediately pour the candy into the prepared pie pan, scraping the pan as quickly as you can.
6. Let the candy cool for about a half hour, then make your first cuts, cutting the candy into one-inch squares. Let it cool completely, and in spite of the frustration of the wait time, it's best to let it cool without resorting to refrigeration. It can harden too fast and be hard to bite into if you do.
There are varying consistencies of finished penuche - I like it when it is firm but still easy to bite, and just melts in your mouth!
One pie pan should cut into about 28 pieces of candy.
Next, if I can find it, I'll post Nanny's Divinity recipe!
Number of Servings: 28
Recipe submitted by SparkPeople user LEAKAY59.
Nutritional Info Amount Per Serving
- Calories: 65.1
- Total Fat: 0.5 g
- Cholesterol: 1.4 mg
- Sodium: 11.0 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 0.0 g
- Protein: 0.1 g
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