Penuche

Recipe Ingredients

3 cups	480g / 16oz	Firmly packed brown sugar
1 cup	237ml	Light cream
1 tablespoon	15ml	Light corn syrup
2 tablespoons	30ml	Butter or margarine
1/2 teaspoon	2.5ml	Vanilla extract
1 cup	237ml	Marshmallow fluff

Recipe Instructions

Grease 8-inch square baking pan; set aside. In large saucepan over medium heat combine sugar, cream and corn syrup. Heat to full boil, stirring constantly. Cover and cook over medium heat 3 minutes.

Uncover and cook to 235F. on candy thermometer or soft-ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water).

Add butter or margarine and cool, without stirring, until lukewarm (110F.) about 45 minutes (bottom of pan will feel comfortably warm).

Add vanilla and Fluff, beat with wooden spoon until thickened and begins to loose some of its gloss. Turn into pan; cool.

Source:
Susan Feniger and Mary Sue Miliken

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