Kitchen to Kitchen

From Kitchen to Kitchen:
Sharing recipes, pictures and thoughts with our extended family

Thursday, February 3, 2011

Penuche (Candy)

This is really sweet and rich, but I can remember Grandma Davies making it.

2 c brown sugar
2 c white sugar
2 T corn syrup
2 c milk or milk and cream mixed
2 tsp almond extract
1 c chopped nuts

Mix first four ingredients in pan over low heat and stir until dissolved; cook to soft ball stage. Pour onto a platter: add 2 T butter to it. cool.
Beat as your would for fondant; pour into a greased 9 x 9-inch pan. Cool; cut into squares before it sets up.

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