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Results 11 - 20 of 27 for penuche candy
11. PENUCHE CANDY
Combine milk, butter, brown sugar, and salt in large saucepan. Boil, not too fast, to soft ball stage. Remove from heat and cool. Add ...
Beat together in top part ... - 236°F on candy thermometer). Remove from heat at ... etc.), grated chocolate; candied fruits; chopped nuts, etc.
13. BON BON COOKIES
Heat oven to moderate, 350 degrees. Mix butter, sugar, vanilla and food coloring thoroughly. Measure flour by dip-level-pour method or sift ...
14. PENUCHE
Boil sugar and condensed milk ... water (234-240°F on candy thermometer). Stir constantly to prevent ... of a candy thermometer is recommended.
15. PENUCHE
Combine sugars, salt and milk; ... Continue cooking until candy thermometer reaches 236°F or until ... thermometer is recommended. Makes 36 pieces.
16. PENUCHE
Use a butter loaf pan. ... to 234°F on candy thermometer. Remove from heat and ... Quickly stir into loaf pan. Cut into about 1 inch squares.
17. PENUCHE
(A brown-sugar fudge studded with pecans.) Penuche has a creamy texture and ... (236 degrees on candy thermometer). Remove from heat and ... cool, cut into squares.
18. WALNUT PENUCHE
Line an 8 inch square ... ends, carefully lift candy to cutting board. Peel off ... in 1 inch squares. Store tightly. Covered in a cool place.
19. PENUCHE
In a saucepan, combine brown ... water. Or use candy thermometer until it registers 236 ... nuts (if used) and pour into a buttered pan. Cool.
20. PENUCHE
In saucepan mix sugar, corn ... boils. Cook until candy makes a soft ball when ... creamy. Stir in nut meats and cut candy into squares when cold.
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