PENOCHE - GRANDPA VAN'S

Sastojci

213 Gm Brown Sugar. 1 C.

396 Gm Granulated Sugar. 2 C.

340 Gm Evaporated Milk (Pet Brand). 1 1/2 C.

2 Tbsp. Butter

1 tsp. Vanilla

1 C Walnuts (OPTIONAL)

Upute

Mix sugars and milk well.

Bring to boiling point, stirring until sugars is dissolved.

Cook to 236F (soft ball stage)

Add butter and cool until lukewarm, then beat until creamy.

Add vanilla and nuts and pour into greased pan.

When cold cut into squares.

If mixture should curdle, it will be smooth after beating.

Cook in 2 qt. saucepan.Cook rapidly and stir frequently until sugar is dissolved, then slowly WITHOUT stirring.Cool before beginning to beat to prevent sugaring."A wooden spoon is best for stirring"Cooling hot candy mixture is facilitated by setting pain in cold water, changing the water when it becomes warm. DO NOT STIR OR SHAKE THE PANCandy is ready to beat when the hand may be held on the bottom of the pan with comfort (about 135F).

Bilješke

Recipe from "Pet Recipes" the Pet Milk Cookbook, copyright 1931.

This is the recipe my Grandpa VanBuren used for making candy.