Mexican Penuche
... 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.
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