Post by carnation037 on Jan 13, 2003 12:36:30 GMT -6
2 c. white sugar 2 c. light brown sugar 1 stick butter (no margarine substitutions please!) 1 12oz. can of evaporated milk (not condensed)
Heavily butter a pan or plate and set aside.
Fill sink with enough water so the pan you use will be half way immersed.
Put all the ingredients in a heavy sauce pan and cook over medium heat stirring constantly. Cook until it reaches the soft ball stage (a bit in ice cold water forms a soft, pliable ball). Take off the heat and put the pan in the sink.
Continue beating the penuche until it starts to lose it's gloss and begins to set up. Pour immediately into the prepared pan. While still warm cut into squares.
Note: If you cook it too long it will set up in the pan and you'll have concrete to chip out. If you don't stir it well it will scorch. You may substitute dark brown sugar if that is your taste.