PENUCHE SQUARES

3 c. light brown sugar, firmly packed
1 c. light cream
1 tbsp butter or margarine
1 1/2 tsp. vanilla extract
1 C chopped pecans or walnuts (Nuts are traditional, but optional)

Butter a 9-by-5-by-3-inch loaf pan and set aside. In a heavy 3-quart saucepan, cook sugar and cream over low heat, stirring constantly with a wooden spoon until the sugar dissolves and the mixture comes to a boil. Cook, stirring occasionally, until your candy thermometer registers 234 degrees, or until a little syrup forms a soft ball in cold water.

Remove from heat and add butter.  Set aside, without stirring, to cool to lukewarm (110 degrees F). Add vanilla. With a wooden or heavy plastic spoon, beat until thick and creamy. Stir in nuts. Quickly turn into prepared loaf pan, and let cool completely. Wrap pan with foil and let stand overnight at room temperature to set.

To store, turn out of pan in one piece. With a sharp knife, cut into squares (about 1 inch). Wrap each square in waxed paper. Candy will keep for several weeks in the refrigerator. Wrapped squares may also be stored in a freezer container in the freezer.

To serve, unwrap squares. Place on a serving plate and let come to room temperature before serving. Makes about 1 3/4 pounds.

NOTE: Upgrade this old-fashioned fudgy delight by mixing in butterscotch chips just before you pour into the loaf pan. Or place chips on top of just-poured penuche and swirl into the candy to melt.

CARAMEL CORN

 3/4 c. popcorn, popped on stove or with an air popper
          not microwave corn (breaks too easily.)
1 1/2 tbsp. unsalted butter 
1 1/2 c.  packed light brown sugar
6 Tsp. water

Pop the popcorn and place in a large mixing bowl. Melt butter in a medium, heavy-bottomed saucepan. Add brown sugar and water.

Stir over low heat until the sugar is dissolved. Bring to a boil over medium heat, then brush down the sides of the pan with a pastry brush dipped in warm water. Place a warmed candy thermometer in the pan and boil, without stirring, until it reaches 234 degrees, which is the soft ball stage.

Remove from the heat and pour over the popped corn. Stir gently with a wooden spoon until the corn is well coated, then turn out onto baking sheets or platters lined with wax or parchment paper to cool.

When the corn is still warm but cool enough to handle,  lightly butter your fingers and separate it into individual  kernels or press into balls.  You can make lollipops with an embedded  strong straw, cut to fit, or with  lollipop sticks. Caramel corn keeps well in an airtight container for about 10 days.  Makes about 6 cups.

OPTIONS: Mix in chocolate or strawberry chips or finely chopped  nuts to the syrup before you coat the popcorn.

GLAZED CHERRY BARK
WITH NUTS

1 1/2 c.  granulated sugar
1 c. light corn syrup
1/3 C water
1 (12 oz) jar salted mixed nuts
1 container candied cherries
2 tbsp. butter
1 tsp. vanilla extract

Dissolve sugar, corn syrup and water over medium heat. Cook, without stirring, to 300 degrees on your candy thermometer.  Heat oven to 350 degrees. If the nuts are whole or too big, chop into small pieces.

Arrange nuts and cherries in a 9-inch square baking pan. Heat in the oven for 10 minutes. Keep warm.

Butter a 17 x 14-inch (or two smaller) cookie sheet(s.)  Remove syrup from heat at 300 degrees F. Quickly add warm nuts, cherries, butter and vanilla extract. Stir rapidly until the butter melts. Pour onto foil-lined cookie sheet and spread to the edges with the back of a wooden or plastic spoon. Cool on a wire rack for 11/2 hours. Loosen and break into pieces. Store in an airtight container between  layers of wax paper.

sugar cookies

A feature story in the December New Town Press listed a recipe for sugar cookies from the Dolci Doodles Pastry Shop. The ingredients incorrectly listed 4 lb. of flour. The proper amount of flour should be 4 cups.

For your convenience, we reprint the recipe with the correction.

1lb. butter

2 cups sugar

2 eggs

4 C. flour

1 tsp. salt

Cream the butter and sugar.  Add eggs.  Then add flour.  Roll out dough on a floured table with a rolling pin.  Cut with desired cookie cutter.  Bake in a 350 F oven for 10 - 12 min or until slightly brown around the edges.  Decorate as desired. Should make approximately 30 cookies (amount may vary depending on size of cookie cutter used.)