Penuche

When I was a kid, this was a rare and incredible treat. One or two Sunday nights over the winter, my dad would make this candy. It was always a big deal. After dinner, I had to hit the bathtub and be out in time for Wonderful World of Disney. Then I got to enjoy this amazing candy. I don't know why it was a winter only thing or how my dad ended up making it. As far as I can remember, this is the only thing he ever cooked.

The recipe doesn't take many ingredients and was easily veganized. The original is from the Woman's Home Companion Cook Book, 1942. This version is not as good as my dad's, but it's still delicious. One suggestion: make it with someone to help you if you don't want your arm to fall off during the beating part. At least that way you can take turns. Of course, that means you have to share the licks off the spoon after you pour it, but at least you keep both arms.

Penuche (veganized and paraphrased)
2 cups light brown sugar
3/4 cup soy cream (or soymilk, but cream is better)
1/8 tsp salt
2 tbsp eb
1 tsp vanilla
1/2 cup chopped nuts or coconut (we never used these)

Combine sugar, cream and salt in a saucepan. Heat over low heat and stir until it comes to a boil. Cook to 236 degrees (soft ball stage), stirring frequently to prevent curdling or scorching. Remove from heat and add eb. Wipe the edges of the pan (the sugary bits) the best you can, but it's hard to do. Don't disturb it again until it reaches 110 degrees. Add the vanilla. Then you beat it like crazy with the wooden spoon. Once you start beating, you can't quit until you're done or it will get grainy. Here is where the original recipe gets vague: "It takes skill born of experience to judge the exact time at which the fudge should be poured. If it is too hot when poured out, it will be granular; if it is poured too late it will not flow and form a smooth sheet of uniform thickness." Big help, huh? So we beat as long as we can, then pour it out on a greased cookie sheet (thinner) or a pie plate if you want it to be a little thicker. Let it set for a couple of hours, then cut it and see how quickly it disappears.

Oh, if you're gunking it up with nuts or coconut, add those right before you pour.