Penuche

Recipe View Prepare Your Pan: Lightly butter an 8x8-inch square baking dish. This prevents the fudge from sticking and ensures easy removal. (Prep time: 5 minutes)

Recipe View Combine and Cook: In a medium-heavy saucepan, combine the brown sugar, granulated sugar, heavy cream, corn syrup, and salt. Stir continuously over medium heat until the sugars are completely dissolved. (Cook time: 10-15 minutes)

Recipe View Achieve Soft Ball Stage: Continue heating the mixture, stirring occasionally to prevent scorching. Use a candy thermometer to monitor the temperature, or test the mixture by dropping a small amount into a bowl of ice water. It is ready when it forms a soft ball that flattens when removed from the water. The ideal temperature range is 234-240°F (112-116°C). (Cook time: 15-20 minutes)

Recipe View Cool and Beat: Remove the saucepan from the heat and let it cool, undisturbed, until the bottom of the pan is lukewarm. This is crucial for achieving the right texture. (Cooling time: 30-40 minutes)

Recipe View Add Vanilla and Beat: Once cooled, add the vanilla extract and beat the mixture vigorously with a wooden spoon or electric mixer until it thickens and becomes creamy. Beating incorporates air, creating a light and airy texture. (Beating time: 5-7 minutes)

Recipe View Incorporate Nuts and Set: Stir in the toasted and chopped pecans until evenly distributed. Immediately pour the mixture into the prepared baking dish and spread evenly. (Prep time: 5 minutes)

Recipe View Cool and Cut: Allow the penuche to cool completely at room temperature before cutting it into squares. This may take several hours, or you can speed up the process by refrigerating it. (Cooling time: 2-3 hours)