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This creamy, fudge-like candy is made with brown sugar, butter, milk and vanilla. Chopped pecans are added for crunch.

Pecan Penuche

2 cups firmly packed dark brown sugar
3/4 cup whole milk
1/8 teaspoon salt
2 1/2 tablespoons butter
3/4 cup chopped pecans
1 teaspoon vanilla extract

1. Combine sugar, milk and salt in a heavy saucepan; mix well. Place over medium heat and bring to a boil, stirring constantly, until sugar dissolves. Cover and boil for 2 to 3 minutes.
2. Uncover and wipe down sides of pot with a pastry brush dipped in cold water. Continue to boil over medium heat until syrup reaches the firm-ball stage (see note), stirring only to prevent scorching.
3. Remove from heat and immediately place pot in a large bowl filled with cold water. Stir in butter and let cool slightly without stirring.
4. Beat until mixture starts to thicken, then add pecans and vanilla. Continue to beat until candy loses some of its gloss. Spread evenly on a wax paper-lined 13 x 9 x 2-inch baking pan. With the tip of a knife, mark the top with squares. When firm, cut along marks.

Makes 24 pieces.

Note: 'Firm-ball' describes the point at which a drop of boiling syrup immersed in cold water, when removed, forms a firm ball that can be flattened just a little. On a candy thermometer, the firm-ball stage is between 242° and 248°F.

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