This form of semi-refined sugar is similar to "jaggery" in
Sadly it seems that a lot of recipes flying around the net now days contain very little Brown Sugar, being comprised primarily of Confectioners’ Sugar. These are often called “No-Cook alternatives”… I hate to be the bearer of bad news, but Penuche fudge doesn’t really work like that… I am not trying to be a fudge snob or anything, but the flavor of Penuche requires Brown Sugar and cooking to softball, or it ends up being more of a Vanilla Fudge than anything else… You just can’t fudge penuche... ;) HA HA HA
Light Brown Sugar
1 cup Dark Brown Sugar
1 cup Light Whipping Cream
3 TB Unsalted butter
1/8 tsp Salt
1 tsp Real Mexican or Bourbon Vanilla Extract (Tahitian is too Floral)
1 cup chopped Pecans Combine Sugars, Cream, Butter and Salt in a stainless or copper sauce pan (DO NOT USE a NON-STICK Pan)
Pour mixture into a mixing bowl; beat mixture on low speed until the luster is gone and penuche has a matte finish (this can take quite awhile... 15-20 minutes, depending)
Mine took way longer, but my kitchen was over 90 degrees so I had to break out the frozen chicken to cool the bowl down cause I had hit the 30 minute mark. (at which point the mixer was getting hot too, thus keeping the syrup warm - Vicious cycle)... LOL
If you do not possess a candy thermometer, you can do this the old fashioned way (the way my Grandmother and Great-Grandmother did it)
Place a bowl of cold water near the stove, check the sugar syrup by dropping a small amount into the cold water.
Now a warning... I should have probably mentioned this at the beginning... NEVER try to make candy on a humid day. I was reminded of this as I flipped past the Weather channel. Evidently the current humidity level in San Diego is 84%... YIKES! This is too high for candy making, but I was already boiling the syrup, so I trudged forward anyway... We shall see what happens come the dawn... I am still waiting for it to set (It's still really warm in my apartment), but I am posting this anyway. Hopefully I will be adding the picture of the cut pieces tomorrow morning... I have high hopes, because the residual syrup set up well on the beater...
Now I must depart for I have a cup of coffee waiting for me... And I get to lick the afore mentioned beater... ;)
07/23/09 - OK, Picture added this morning... Yes, it did set up... Not QUITE as firm as I would have liked, but firm enough and extremely creamy and delicious. So I'm not going to complain. It could have been much much worse considering the high humidity. I am one happy camper, as is the IS/IT department at work... They all have a sugar buzz goin. HA HA !!