Chocolate Penuche {Theobroma}

I have 2 words for you..... Chocolate Penuche

Pronounced "Puh-new-chee"....it's italian. =)

Also known as Brown Sugar Fudge Dipped in Chocolate.

a.k.a. Theobroma (Food for the Gods)

Ever had those Bordeaux Bars from See's Candies?

Yes, this is the same idea.

I really can't even start to describe or try to convince you of how wonderful this candy is.

You just need to try it for yourself.

Chocolate Penuche

Ingredients

3 cups golden brown sugar (do not use dark)
1 cup evaporated milk
1 tablespoon light corn syrup
1 1/2 teaspoon vanilla
3 tablespoons butter

Directions:

Line an 8 x 8 pan with parchment paper so that it hangs over the sides. Set aside.

In a 2 or 3 quart sauce pan, combine the brown sugar, evaporated milk and corn syrup.

Bring the mixture to a boil. Stir as needed to dissolve the sugar and keep the mixture from scorching. Using a candy thermometer, cook the candy until it reaches soft ball stage {See this post to determine the soft ball stage for your elevation} or about 235-240 degrees.

Let's just say that your dog ate your candy thermometer (ouch!). You have to make candy now!

What ever will you do without a candy thermometer?!

Well you can use the old-fashioned method. Get a cup of cold water and have it ready to go. When you get to the point where your candy is bubbling up like fluffy marshmallow and just barely starting to condense, that is a good time to test it. Scoop a small spoon (a tsp) of candy into the cup. While in the water, try to form the candy into a ball. If it cannot form a ball then keep cooking and get some fresh cold water to test again. If it does form a ball, lift it out of the water. The ball should keep its form but flatten a bit. If it goes liquidy then it is not done. This is "Soft Ball" stage when it flattens a bit but stays in ball form. 

Remove the candy from heat and add the vanilla and butter. Do not stir yet. Let the mixture stand for about 1 hr or until it reaches around 110 degrees. Using a wooden spoon, stir the mixture very quickly until it comes together and begins to thicken. The mixture should still be fairly thin so don't stir it so much that it really starts to get thick. Once it just starts to thicken, pour it into the prepared pan. Shake it to level it out and allow to sit at room temperature until firm, preferably overnight.

Once firm, cut into squares about 1 square inch wide. Melt Guittard milk or dark chocolate melting wafers. {Both are amazingly delicious. I personally prefer milk chocolate for this recipe but I used dark chocolate this time.} Be careful. Don't scorch it. The candies won't look pretty. Melt very slowly. Gently dip your candy pieces into the chocolate placing on parchment paper to dry. Before the chocolate dries, sprinkle with colored nonpereils or chocolate jimmies. Yum.

I made this batch of candy for Christmas gifts this year but never got a chance to post the recipe and pictures. This is definitely an all-year-round type of recipe though. So yummy! I absolutely love it! Mmmm....