CANDY MAKING RECIPES forum: Penouche
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| This Penouche is quick and yummy! Penouche  Ingredients: 2 cups whipping cream 1 tbsp light corn syrup 2 cups granulated sugar 1 cup firmly packed brown sugar 3 tbsp real butter *1/2 cup (2 to 3 ozs) white compound coating 1 1/2 cups pecans, toasted Line an 8 inch square baking pan with plastic wrap and set aside. In a heavy bottomed 4 quart saucepan, combine cream, corn syrup and sugars. Place over medium heat and stir with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of the pan with a wet pastry brush. Clip on candy thermometer. Cook, stirring occasionally, to 236 degrees F. (soft ball stage) Remove from heat. Without stirring, add the butter. Let stand until thermometer reads 210 degrees. without stirring, add the compound coating. Let stand 1 minute. remove the thermometer. Add the nuts and stir with a wooden spoon until coating is melted and butter is incorporated. Candy should be thick and creamy. scrape into prepared pan. Refrigerate 3 hours or until firm. Cut into 1 inch squares. Store in tupperware in refrigerator. Makes about 64 pieces. http://cubits.org/ThriftyKitchenCooks/articles/view/743/ *White compound coating |
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