Raisin Penuche

Oxmoor House
about 5 dozen


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3 cups firmly packed light brown sugar
1 cup milk
1/2 cup butter
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1/2 cup raisins


Combine sugar, milk, and butter in a medium Dutch oven. Cook over medium heat, stirring constantly, until sugar dissolves. Cover and continue to cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until mixture reaches soft ball stage (234°).

Remove from heat (do not stir). Cool to lukewarm (110°). Add vanilla, walnuts, and raisins; beat at medium speed of an electric mixer until mixture thickens and begins to lose its gloss. Working rapidly, spread mixture in a buttered 8- inch square baking pan. Mark top of warm candy into 1-inch squares, using a sharp knife. Cool completely before cutting.

Created date

February 2010