Peanut Butter Penuche

1. 1

   Butter the bottom and sides of a heavy 4-quart saucepan.

2. 2

   In pan, combine the sugars, milk, corn syrup and salt.

3. 3

   Cook and stir over medium heat until sugars dissolve and mixture begins to boil.

4. 4

   Reduce heat; attach candy thermometer to pan.

5. 5

   Continue cooking, stirring occasionally, until thermometer reads 236u00b0F.

6. 6

   Remove from heat; add peanut butter but do not stir it in; set pan aside.

7. 7

   Do not stir or move pan during cooling.

8. 8

   When thermometer reaches 115u00b0F, add vanilla extract.

9. 9

   Beat by hand until mixture loses its gloss; pour into buttered pan.

10. 10

    When penuche is only slightly warm, cut into small squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.