Mexican Penuche

submitted by rcoen

Dark brown sugar takes a long time to dissolve, so make sure it has
completely dissolved before letting
the mixture boil.
3 cups dark brown sugar, firmly packed
1 cup milk
1/2 ounce unsweetened chocolate, melted
1 tablespoon butter
1 (1-inch) piece vanilla bean, split lengthwise
1 1/2 cup coarsely chopped nuts

In a saucepan over medium heat, dissolve the sugar in the milk, and add
the chocolate, stirring constantly. Reduce the heat and add the butter
and vanilla bean. Bring the mixture slowly to a boil. Stir until the
mixture reaches the soft-ball stage and remove the pan from the heat.
Discard the vanilla bean. Add the nuts, mixing them in thoroughly and
beating until the candy begins to harden. Turn the candy out into a
buttered 8-inch square pan. When it is completely cold, cut the candy
into 1-inch squares.

http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/