Prancer's Penuche | Midwest Living
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Prancer's Penuche

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Prancer's Penuche

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  • Yield: 1 pound
  • Prep 20 mins
  • Cool 50 mins
  • Cook 23 mins to 25 mins
  • Stand 45 mins to 1 hr

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Ingredients

  • 2 cups packed light brown sugar
  • 2/3 cup milk
  • dash salt
  • 1 cup chopped walnuts or sliced almonds

Directions

  1. Line a baking sheet with foil; butter foil. Set aside.
  2. Butter side of a heavy 2-quart saucepan. In the saucepan, combine brown sugar, milk, and salt. Cook over medium-high heat about 5 minutes or until boiling, stirring constantly with a wooden spoon. Avoid splashing mixture on side of pan. Carefully clip candy thermometer to side of pan.
  3. Cook over medium-low heat, stirring frequently, for 18 to 20 minutes or until thermometer registers 236 degree F (soft-ball stage). Remove the saucepan from heat. Cool without stirring about 50 minutes or until mixture is lukewarm (110 degree F).
  4. Remove candy thermometer. Beat candy vigorously with a wooden spoon until penuche just begins to thicken. Add nuts. Continue beating penuche until it's very thick and just starts to lose its gloss (about 10 minutes total). Quickly turn onto prepared foil-lined baking sheet. Let candy harden (45 to 60 minutes). Break or cut into pieces. Store tightly covered. Makes about 1 pound.

Comments (1)

colleenclue1847858 wrote:
A friend of mine's mother made a candy that was a layer of penuche and a layer of something creamy and white. I have no idea what it was. I didn't get to taste the candy as it wasn't ready and I had to leave. Shortly after that, she died. So, I have been wondering what that candy was. Any ideas? My favorite cake is a deep dark chocolate one with Penuche Frosting. I made that in cupcakes for my 60th birthday party last week. My Mom used to make it for me for my birthday when I was a little girl.

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