Cornflake Penuche Recipes

Steps:

• Butter an 8x8 inch square dish.
• In a medium saucepan over medium heat, combine brown sugar, white sugar, cream, corn syrup and salt. Stir until sugar is dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool without stirring until bottom of pan is lukewarm. Pour in vanilla and beat until creamy. Stir in nuts. Pour into prepared pan.
• Let cool completely before cutting into squares.

Steps:

• Spray a 8x8x2 pan with cooking spray.
• Line the pan with aluminum foil and spray again.
• In a 4 quart saucepan over low heat, melt butter.
• Add sugar and stir well with wooden spoon until sugar is dissolved.
• Stir and slowly add evaporated milk.
• Keep the heat on low and add the cornflakes.
• Stir until well mixed.
• Remove from heat and press into prepared pan.
• Cover loosely with waxed paper.
• Let stand for 48 hours in cool dry place.
• DO NOT REFRIGERATE.
• Turn candy out on smooth surface.
• Remove foil.
• Break into eating-size pieces.
• Store in airtight container for no more that 3-4 days.

Steps:

• Coat a 5-by-10-inch loaf pan with cooking spray. Line with plastic wrap leaving a 2-inch overhang on 2 sides.
• Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 25 minutes.
• Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla and walnuts.
• Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using plastic overhang, and discard plastic. Cut into 18 pieces.

Steps:

• Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugars, milk, corn syrup and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla and remaining butter to pan (do not stir)., Cool, without stirring, to 110°, about 40 minutes. Beat with a spoon until fudge just begins to thicken. Add walnuts; continue beating until fudge becomes very thick and just begins to lose its sheen (about 10 minutes total). Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers.

Steps:

• Grease 9-inch pan.
• In a heavy saucepan, combine brown sugar, evaporated milk, butter, and salt.
• Cook over medium heat until mixture begins to boil, continue cooking, without stirring, to softball stage (234 degrees F.).
• Remove from heat, and cool to 110 degrees F.
• Beat in vanilla, nuts, and candied cherries until thick.
• Pour into prepared pan.
• Cool till firm.
• Cut into 1/2-inch squares.