Peanut Butter Penuche

Ingredients

• 2 cup granulated sugar
• 2 cup light brown sugar, packed
• 1 cup milk
• 1 tbsp light corn syrup
• ¼ tsp salt
• ½ cup creamy peanut butter
• 2 tsp vanilla

Method

1. Butter the bottom and sides of a heavy saucepan. Combine the sugars, milk, corn syrup and salt. Cook, stirring, over medium heat till the sugars dissolve and the mixture begins to boil. Reduce the heat; attach a candy thermometer to the pan. Continue cooking, stirring occasionally, till the thermometer reads 236 degrees (soft ball stage).
2. Remove from the heat; add the peanut butter but do not stir in. Set the pan aside; allow to cool undisturbed. Be sure not to stir or move the pan during cooling. When the thermometer reaches 115 degrees add the vanilla. Beat by hand about 10 minutes or till the mixture starts to lose its gloss.
3. Pour into a buttered 8x8x2-inch pan. Score into small squares. Cool slightly before cutting or breaking into squares.

Notes

Cut or break into squares while warm. Makes 2 lbs. From Rosauers (Cookies, Candies CC-40).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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