Penuche

I don't know if this is the actual recipe that my Great Grandfather would make and send us each year, but it's one I am going to try, in his memory. 



1 c half & half
2 T butter
2 c packed brown sugar
1 c sugar
2 t vanilla
1 c chopped pecans

1. Butter an 8" square pan; set aside. Combine half and half, butter, brown sugar, and sugar in medium saucepan over medium heat, stirring constantly until dissolvd and mixture boils.
2. Add candy thermometer (bulb not touching bottom)  cook until mixture reaches the soft ball stage 238 degrees. Pour into large heat-proof mixer bowl. Cool to lukewarm, about 110 degrees.
3. Add vanilla and beat with electric mixer until thick. Beat in pecans when candy loses it's gloss. Spread into prepared pan. Score with knife. Refrigerate until firm. Cut, store in fridge.
Yum 12/2002

Pecan Pie Fudge

                                                                                                                                                              •1 pie crust (from a box of 2 or from scratch)
•1 1/2 cups pecan halves, coarsely chopped
•1/2 cup dark corn syrup
•1/3 cup evaporated milk (mine was low-fat)
•3 cups white chocolate chips
•1/2 cup brown sugar
•1 teaspoon vanilla extract
•1/4 teaspoon maple extract
1.Preheat oven to 400F. Line a 8x8” or 9x9” pan with foil and spray with cooking spray.
2.Place pecans on a baking sheet and toast lightly in the oven. Do not walk away from the oven. After about 1 minute, open the oven and gently shake the pan. Pecans are ready as soon as you smell them.
3.Unroll pie crust and cut an 8x8 square (or 9x9 if you are using that size pan). Place in pan and poke with fork several times. Bake for 10-12 minutes until the crust is golden around the edges.
4.When the crust comes out of the oven, add the corn syrup, evaporated milk, white chocolate chips, and brown sugar to a medium saucepan and heat over medium-low heat. Stir constantly until mixture is melted and smooth. Turn off heat and stir in vanilla and maple extract. Pour over hot crust. Immediately top with pecans and press down lightly so that all the pecans are touching the fudge.
5.Let fudge cool until firm. You can do this in the refrigerator, but if it’s cool enough in your house you can cool it on the counter, covered with plastic wrap after it cools to room temperature. Slice into squares (or triangles) and serve.
6.Can be stored at room temperature, sealed in a container or ziploc bag.

Mrs. Claus' Christmas Cookie Fudge

                                                                                                               
•1 (14-ounce) can sweetened condensed milk
• 3 cups white chocolate chips
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 1 c your fav. Christmas cookies, broken into chunky pieces
• sprinkles
1.Line an 8x8 inch baking dish with parchment paper and lightly coat                                                                  aper with cooking spray.
2.Sprinkle half of the cookies into the bottom of the baking dish.
3.Heat milk and white chocolate chips together until the chips are completely melted.
4.Stir in vanilla and almond extract until well combined.
5.Pour the white chocolate mixture over the cookie chunks in the baking pan.
6.Top the white chocolate mixture with the remaining crumbled cookie pieces and as many sprinkles as you'd like, softly pressing the toppings into the white chocolate mixture (as it will be cooling and starting to set).
7.Place baking dish in refrigerator so that fudge can cool and firm up. Refrigerate at least 30-60 minutes.
8.Once fudge is firm, cut it into pieces and serve.