Wednesday, August 26, 2009


My mother makes a delicious candy every Christmas called a Caramel Pecan Log, a recipe that's been in the family for a very long time. Inside this caramel pecan log, is a fondant. It's made with white sugar. I discovered that Pinoche is essentially this very fondant, but it's made with brown sugar instead. There are a number of ways to make this, and is also called a variety of names, such as brown sugar fudge. This was very sweet, rich, and in my opinion, too much. I felt the sugar rush go straight to my brain. It was good, but I could only eat one little square. I think it's the sweet brown sugar. I would rather eat the fondant by itself from the Caramel Pecan Log recipe. I would also rather just make fudge. But some people adore pinoche. And maybe there's a better recipe out there, but here's a basic.

2 cups brown sugar
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla

Combine sugars, milk, and butter. Cook, stirring occasionally to soft ball stage. Take off of heat, and add vanilla. Let sit until lukewarm. Beat with a wooden spoon (this is a major pain!) until it loses its gloss. Pour into a buttered 8x8 dish. Cool until firm and then cut into small pieces.

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