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home > recipes > candy / snacks > mexican penuche
Dark brown sugar takes a long time to dissolve, so make sure it has completely dissolved before letting the mixture boil. 3 cups dark brown sugar, firmly packed 1 cup milk 1/2 ounce unsweetened chocolate, melted 1 tablespoon butter 1 (1-inch) piece vanilla bean, split lengthwise 1 1/2 cup coarsely chopped nuts In a saucepan over medium heat, dissolve the sugar in the milk, and add the chocolate, stirring constantly. Reduce the heat and add the butter and vanilla bean. Bring the mixture slowly to a boil. Stir until the mixture reaches the soft-ball stage and remove the pan from the heat. Discard the vanilla bean. Add the nuts, mixing them in thoroughly and beating until the candy begins to harden. Turn the candy out into a buttered 8-inch square pan. When it is completely cold, cut the candy into 1-inch squares.

Mexican Penuche


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list all recipes for CANDY-SNACKS (223)
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keyword: mexican
keyword: penuche
ethnicity: mexican
recipes for candy-snacks
recipes by rcoen
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(posted February 1, 2008)

Dark
brown sugar takes a long time to dissolve, so make sure it has completely dissolved before letting the mixture boil.

3 cups dark
brown sugar, firmly packed
1 cup
milk
1/2 ounce unsweetened
chocolate, melted
1 tablespoon
butter
1 (1-inch) piece
vanilla bean,
split lengthwise
1 1/2 cup coarsely chopped
nuts

In a
saucepan over medium heat, dissolve the sugar in the milk, and add the chocolate, stirring constantly. Reduce the heat and add the butter and vanilla bean. Bring the mixture slowly to a boil. Stir until the mixture reaches the
soft-ball stage and remove the pan from the heat.

Discard the
vanilla bean. Add the nuts, mixing them in thoroughly and beating until the candy begins to harden. Turn the candy out into a buttered 8-inch square pan. When it is completely cold, cut the candy into 1-inch squares.


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