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MAPLE PENUCHE




Source of Recipe


Pat T

MAPLE PENUCHE

1-1/2 cups light brown sugar
1 cup white sugar
1/4 tsp. salt
3/4 cup milk
3/4 cup maple syrup
2-1/4 Tblsp. butter or margarine
1/2 tsp. vanilla

Combine sugars, salt, milk and maple syrup in 2-qt. heavy saucepan. Place over medium heat, stirring constantly, until sugars dissolve. Continue cooking at a fairly slow boil, stirring just enough to prevent scorching, until mixture reaches the soft ball stage (238° F.). Remove from heat; add butter. Add vanilla and beat (either by hand or stand mixer) until mixture loses its gloss and starts to thicken. When a small amount dropped from the spoon holds its shape, pour at once into a well-buttered 8-in. square pan. While still warm, mark in 20 pieces; when cool and firm, cut. Yield: 1-1/4 lbs. (20 pieces).