Fruit Penuche
- 2 cups light brown sugar
- 7/8 cup thin cream
- 1/2 cup raisins or dates, cut in small pieces
- 1/2 tsp vanilla
Put the sugar and cream in a saucepan. Bring to a boil. Boil without stirring to 238°F or until a soft ball is formed when candy is tried in cold water. Pour on a marble slab or large platter. Let it stand until it has cooled. Work with a spatula until it has a creamy consistency. Add the raisins and vanilla. Spread evenly in a pan lined with butter using the hands, having the mixture 3/4 inch deep. When firm, cut in 3/4 inch squares.
Submitted by Jul 19, 2009
15 min
30 min
45 min