Penouche is a dulce de leche-like sweet made with brown sugar, butter, and milk, but without any flavoring other than vanilla.
Preparation: 35 minutes + cooling
Cooking: 40 minutes
inmaterial: For 14 people
- 2 cups brown sugar
- 1 cup sugar
- 1 1/2 cups cream
- 2 tablespoons corn syrup
- 1 teaspoon lemon juice
- pinch of salt
- 2 spoons of butter
- 1 teaspoon vanilla essence
- 1/2 cup chopped walnuts
Preparation:
In a large saucepan, combine sugar, cream, corn syrup, lemon juice, and salt.
Place over medium heat and bring to a boil, stirring occasionally.
Cook, without stirring, until a dessert thermometer registers 114° (softball stage).
Keep at this temperature for 5-6 minutes.
Remove from heat. Add butter. Do not stir. Cool to 43°.
Add the vanilla and mix vigorously by hand until the mixture is very thick and slightly lighter in color, about 20 minutes.
Quickly add the walnuts and pour into the greased mold. Let cool. Cut into squares of about 2cm.
