Main Ingredients:

(A brown-sugar fudge studded with pecans.) Penuche has a creamy texture and carmel flavor. 2 c. firmly packed dark brown sugar
3/4 c. milk
1/8 tsp. salt
1/4 c. unsalted butter, at room
temperature
1 tsp. vanilla
1 c. coarsely chopped pecans

Cooking Preparation of the Recipe:

Grease an 8 inch square pan with butter. In a large, heavy saucepan, combine the sugar, milk and salt. Cook over moderate heat, stirring constantly, until the mixture comes to a boil. Continue cooking, without stirring, to the softball stage (236 degrees on candy thermometer). Remove from heat and stir in the butter and vanilla. Set aside until the candy cool to lukewarm (110 degrees). With a wooden spoon, beat the fudge until it becomes thick and begins to loose its gloss. Quickly stir in pecans. Pour the fudge into prepared pan. Cool in the pan on a wire rack. When fudge is firm and completely cool, cut into squares.

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