---------- Recipe via Meal-Master (tm) v8.05
 
      Title: PECAN PENUCHE
 Categories: Candies
      Yield: 25 Servings
 
           -Nancy Speicher DPXX20A
      2 c  Dark-brown sugar;
           -firmly packed
    3/4 c  Milk
    1/8 ts Salt
  2 1/2 tb Butter or margarine;
           -in small pieces
    3/4 c  Chopped pecans
      1 ts Vanilla
 
   Penuche is firmer than classic fudge, but because of its deep, sweet
  flavor, it's often called brown-sugar fudge.
   Grease 8" square pan; set aside. In 3-qt heavy saucepan stir well sugar,
  milk, and salt. Over medium heat bring to boil, stirring until sugar
  dissolves. Cover; boil 2 to 3 minutes. Uncover; wash down sides of pan with
  pastry brush dipped in cold water. continue boiling over medium heat,
  stirring only if mixture starts to burn, until mixture reaches 244F
  (firm-ball stage) on candy thermometer. Remove from heat; immediately place
  saucepan in cold water. Without stirring add butter; let mixture cool
  slightly. With wooden spoon beat until mixture starts to thicken; add
  pecans and vanilla. Beat until candy loses some of its gloss. Spread evenly
  in pan and score in 25 squares. Let set until firm. Cut through scored
  lines. Store airtight. Makes 1-1/2 pounds.
   Per square: 105 cal, 1 g pro, 18 g car, 4 g fat, 5 mg chol with butter, 1
  mg chol with margarine From Woman's Day 1/15/80 Famous Fanny Farmer Candies
  and Cookies
 
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