Old Fashioned Penuche
|Light cream||3⁄4 Cup (12 tbs)|
|Packed dark brown sugar||1 Cup (16 tbs)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Walnuts||3⁄4 Cup (12 tbs), coarsely chopped|
Melt the butter in a heavy 2-quart saucepan.
Swirl the butter around the sides of the pan to coat.
Add the cream.
Place over low heat and bring to the boiling point.
Add the sugars and stir well to dissolve.
Cover the pan and again bring to a boil over low heat; cook about 1 minute or until the sugar crystals have dissolved from the sides of the pan.
Remove the cover and continue cooking over low heat without stirring to 238°, or until a small amount of the mixture forms a soft ball in cold water.
Remove from the heat and let stand (without disturbing) until lukewarm (110°).
Add the vanilla and walnuts.
Beat until creamy and the mixture starts to lose its gloss.
Pour into a buttered 8-inch square pan.
Cut into squares while still slightly warm, but firm