The Best Penuche Ever!!

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
YIELD: 1 pound
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butter an 8inch square pan;set aside.
  • Combine Half-and-Half, butter, brown sugar, and granulated sugar in a medium saucepan.
  • Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil. *Note: if sugar gets on the side of the pan, get a small bowl of water and a pastry brush and wipe down the sides.
  • Add the candy thermometer (bulb of thermometer should not touch the bottom of the saucepan). Continue to cook until mixture reaches the soft-ball stage (238 degrees F).
  • Pour into large heat-proof mixer bowl.
  • Cool until lukewarm (about 110 degrees F). Don't stir it!
  • Once it gets to the right temperature, add vanilla and beat with electric mixer until thick and candy looses it's gloss.
  • Beat in pecans.
  • Spread into prepared pan and refrigerate until firm.
  • Cut into squares then store in refrigerator.
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