Penoche 2 cups brown or maple sugar 3/4 cup milk 2 tablespoons butter 1 teaspoon vanilla 2 cups chopped nuts
Boil sugar and milk to the soft-ball stage, 236° F. Remove from heat and add the butter, flavoring, and nuts. Cool to lukewarm. Beat till creamy and thickened; press into greased pan, and when firm , cut into squares. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
