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Penuche
| 2 cups firmly packed light brown sugar
2/3 cup heavy cream 2 tablespoons light corn syrup 1 tablespoon butter 1 teaspoon vanilla ½ cup chopped pecans, optional Combine brown sugar, cream, corn syrup and butter in a saucepan and place over low heat. Stir until sugar has dissolved, and cook until 236° F. (soft ball stage), stirring occasionally. Remove from heat and add vanilla without
stirring. Cool to 110° F. Beat until thick and creamy. Stir in pecans
if desired. Turn into a buttered square pan. Cool completely and cut into
squares.
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