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Penuche Recipe | |
Confections | |
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Ingredients:
400 grams brown sugar1 1/4 cups cream 1 teaspoon vanilla essence Makes 2 cups; easily halved
Directions:
Combine sugar and cream in mediun heavy-based pan. Stir over medium heat without boiling until sugar has completely dissolved. (Brush sugar crytals from sides with a wet pastry brush). Bring to boil, reduce heat slightly (medium or just under works for me), boil (no need to stir) until candy thermometer reaches 115 C (237 F) (CALIBRATE with boiling water -- 100 C, 212 F) or until tsp. of mix in cold water forms soft ball. Immediately remove from heat, set aside in pan to cool 30 mins. Add vanilla, beat for about 5 mins. with wooden spoon (I use hand egg beater) until mixture loses glossy appearance (overbeating or overheating makes it grainy). Pour into shallow pan lined with waxed paper, score, leave to set at room temp. (2 hrs says source). Store airtight in cool dark place up to 2 weeks. | |