Penuche Sauce

Penuche Sauce

From the Kitchen Of
Penuche Sauce


1 1/4 cups light brown sugar
2/3 cup light corn syrup
1/4 cup (one-half stick) butter
2/3 cup sweetened condensed milk
Pinch of salt
1 1/2 teaspoons vanilla
1/2 cup chopped nut meats


1.  Combine the sugar, corn syrup and butter in a saucepan.  Cook over low heat until the sugar and butter are melted, stirring constantly to prevent burning.  Bring to the boiling point.  Remove from heat.  

2.  Stir in the condensed milk, salt, and vanilla.  Cool. 

3.  Stir in the nut meats and serve over vanilla ice cream. 

Yield: two cups. 

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