| PENUCHE 3 cups sugar 1 cup brown sugar 2 cups whipping cream 1\4 cup white syrup (karo) Dash of salt 1 teaspoon vanilla Combine all ingredients, except vanilla and start pan on a cold stove. Turn temperature to high and stir well until it boils. Take the spoon out and insert candy thermometer and reduce heat to medium. Wash down sides of pan with water and bottle brush. Cook candy to 230 degrees while still on stove and boiling. Remove thermometer. Pour penuche out to cool. Do not scrape pan. DO NOT DISTURB! Test for coolness with the back of your hand. When it is about baby bottle warm, it is ready to beat. Add vanilla. The colder it gets, the longer it takes to beat; but if it is too warm it will crystalize. Beat until it loses its gloss. Knead until smooth. |
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