---------- Recipe via Meal-Master (tm) v8.05
  
       Title: PECAN PENUCHE
  Categories: Candies
       Yield: 25 Servings
  
            -Nancy Speicher DPXX20A
       2 c  Dark-brown sugar;
            -firmly packed
     3/4 c  Milk
     1/8 ts Salt
   2 1/2 tb Butter or margarine;
            -in small pieces
     3/4 c  Chopped pecans
       1 ts Vanilla
  
    Penuche is firmer than classic fudge, but because of its deep, sweet
   flavor, it’s often called brown-sugar fudge.
    Grease 8 square pan; set aside. In 3-qt heavy saucepan stir well sugar,
   milk, and salt. Over medium heat bring to boil, stirring until sugar
   dissolves. Cover; boil 2 to 3 minutes. Uncover; wash down sides of pan with
   pastry brush dipped in cold water. continue boiling over medium heat,
   stirring only if mixture starts to burn, until mixture reaches 244F
   (firm-ball stage) on candy thermometer. Remove from heat; immediately place
   saucepan in cold water. Without stirring add butter; let mixture cool
   slightly. With wooden spoon beat until mixture starts to thicken; add
   pecans and vanilla. Beat until candy loses some of its gloss. Spread evenly
   in pan and score in 25 squares. Let set until firm. Cut through scored
   lines. Store airtight. Makes 1-1/2 pounds.
    Per square: 105 cal, 1 g pro, 18 g car, 4 g fat, 5 mg chol with butter, 1
   mg chol with margarine From Woman’s Day 1/15/80 Famous Fanny Farmer Candies
   and Cookies
  
 -----