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Ingredients

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Directions

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  • Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

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  • Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the sugar, brown sugar, cream, milk, and honey. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

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  • Cook over medium-low heat, stirring frequently, until thermometer registers 236 degree F, soft-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball state should take 15 to 20 minutes.

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  • Remove pan from heat. Add the 2 tablespoons butter, vanilla, and orange peel, but do not stir. Cool, without stirring, to 100 degree F about 50 minutes. Remove thermometer. Beat vigorously until just beginning to thicken; add nuts. Continue beating until very thick and just starts to lose its gloss. This should take about 10 minutes total. Turn into prepared pan. While warm, score into 1-1/4-inch squares. If desired, press a walnut half into each square. When firm, lift candy out of pan; cut into squares. Store tightly covered. Makes about 36 pieces or about 1-1/2 pounds.

Tips

Up to 2 weeks ahead prepare penuche. Store in the refrigerator in a tightly covered container.

Nutrition Facts

79 calories; 2 g total fat; 1 g saturated fat; 3 mg cholesterol; 11 mg sodium. 15 g carbohydrates; 0 g fiber; 0 g protein; 49 IU vitamin a; 0 mg vitamin c; 10 mg calcium; 0 mg iron;

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