Walnut Penuche

Walnut Penuche


2 1/2 cups firmly packed brown sugar
Pinch of salt
1 tablespoon light corn syrup
1 tablespoon butter or margarine
3/4 cup milk
2 teaspoons vanilla
Whole walnut meats


Combine sugar, salt, corn syrup, butter, and milk in a deep saucepan. Place over low heat and cook, stirring constantly, until sugar dissolves. Then cook, without stirring, to 238-degrees on a candy thermometer or until a little of the syrup forms a soft ball when dropped in cold water. Remove from heat and cool at room temperature, without stirring, to 110-degrees, or until the bottom of the pan feels lukewarm to the inside of the wrist. 

Grease a pan 8×8 inches. Add vanilla to the cooled mixture and beat until it holds its shape. Spread in the greased pan. mark the top in 1-inch squares and press a walnut in each square. Cute when cool.

Note: to keep candy soft, store in a metal box with a tight-fitting cover, or wrap in aluminum foil.

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