Penuchi Recipe
- 1 (16 ounce) package light brown sugar
- 1 (5 ounce) can evaporated milk
- 2 tablespoons butter
- 1 pinch salt
- 1 cup marshmallow fluff
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- Line a 9 inch square pan with buttered wax paper.
- In a saucepan over medium heat, combine brown sugar, evaporated milk, butter and salt. Bring to a boil, and heat to between 234 and 240 degrees F (112 to 116 degrees C), about 10 minutes. Remove from heat, and stir in marshmallow fluff, vanilla and chopped pecans. Spread into prepared pan. Let cool, then cut into squares.
