Old Fashioned Penuche
(Brown sugar Candy)
This is a creamy brown sugar fudge. The name penuche is Mexican for raw sugar, or brown sugar.
Ingredients
4 tablespoons butter
(margarine really doesn't work in this)
2 cups heavy cream
1 1/2 cups granulated sugar
1 1/2 cups packed firm, dark brown sugar
2 tablespoons light corn syrup
2 ounces white chocolate
1 1/2 cups walnuts toasted and coarsely chopped
Grease 8x8 metal baking pan. Line bottom and sides with foil, and grease foil.
In a heavy saucepan, melt butter over medium heat, add cream, granulated sugars, brown sugar and corn syrup. Heat to boiling over high heat stirring fequently, until sugar completely dissolves. Use a pastry brush dipped in water to wash down sugar crystals on sides of pan. These sugar crystals could make your fudge grainy instead of creamy. Alas I had to eat many of these grainy fudge mistakes.
Set a candy themometer in place and continue cooking without stirring until the temperature reads 238 degrees F or soft ball stage.
Remove the sauce pan from heat. Cool mixture to 210 degrees F about 8 minutes without stirring. Sprinkle white chocolate over mixture and let stand one minutes. Add walnuts and stir with wooden spoon until chocolate and nuts are incorporated, but do not over mix.
Immediately pour mixture into pan. Do not scrape sides of saucepan. Cool candy in pan 30 minutes. Lift foil and candy out of pan and place on a cutting board. While warm, slice candy into 8 strips, and then cut each strip into 8 pieces. Cool completely. Store at room temperature in tightly covered container. Use wax paper between layers. Lasts up to 3 weeks and makes about 2 1/4 pounds of candy or 64 pieces.
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