Pecan Penuche

Pecan Penuche is firmer than classic fudge, but it has a deep sweet flavor.

2 cups brown sugar, firmly packed

3/4 cup milk

1/8 tsp. salt

2 1/2 Tbsp. butter, in small pieces

1 tsp. vanilla

3/4 cup chopped pecans

Grease an 8 inch square baking pan.

Combine sugar, milk and salt in a 3 quart heavy saucepan, stirring to mix well.

Place over medium heat and bring to a boil, stirring constantly until the sugar dissolves.

Cover and let boil for 2-3 minutes. Uncover, and wash down the sides of the pan with a pastry brush dipped in cold water.

Continue to boil over medium heat to the firm-ball stage (244 degrees), on a candy thermometer, stirring only if it starts to burn.

Remove from the heat and immediately place the pan into a larger pan filled with cold water, this will stop the cooking process and bring the temperature down.

Drop in the butter and let cool slightly, without stirring.

Beat until it starts to thicken, add vanilla and pecans, continue to beat until the candy loses some of its gloss.

Spread evenly in the pan and mark into squares.

When firm, cut into pieces and store airtight.

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