The Otwell Recipe for Penuche
Not really a penuche, more of a leche quemada.William F. Bell says:I don’t know where this recipe came from originally, but it is the one that was used by my mother and my Aunt Lucy, and it tastes different from (and better than, in my opinion) any other penuche I ever had.In fact, Sally and I consider this recipe as kind of a family heirloom. At least twice, we have lost it to our great annoyance and eventually found it again. I hope by circulating copies of it that we can insure against losing it yet again.
Ingredients
- 3 cups granulated sugar
- ½ cup white corn syrup
- ¾ cup unsweetened evaporated milk diluted with ¼ cup water
- ¼ cup butter
- ½ teaspoon soda
- vanilla to taste
- chopped pecans or hickory nuts to taste
Instructions
- Cook to firm ball or 242℉. Stir while cooking. It sticks easily in the last stage.
- Cool somewhat and then beat until thick. Add nuts.
Notes
William F. Bell says: The soda keeps the mix from curdling and adds color. The slower you cook, the deeper the caramel color. (Sally and I believe the soda also contributes to this recipe’s distinctive flavor.)
