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President Street Penuche

Yield about 2 dozen


  • 1 1/2 cups sugar
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup milk
  • 1 tablespoon light corn syrup
  • 1 tablespoon butter or margarine
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

How to Make It

  1. Combine sugar, milk, syrup, butter, and salt in a small Dutch oven. Cook over medium heat, stirring constantly, until sugar dissolves. Cover and cook 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°).

  2. Remove from heat (do not stir). Cool to lukewarm (110°). Add vanilla and pecans; beat with a wooden spoon 2 to 3 minutes or until mixture thickens and begins to lose its gloss.

  3. Working rapidly, spread mixture in a buttered 8-inch square baking pan. Mark top of warm candy into 1 1/2-inch squares, using a sharp knife. Cool completely before cutting. Store in an airtight container.

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