Penuchi

Recipe View 5 mins Prepare a 9-inch square baking pan by lining it with parchment paper, leaving an overhang on two sides for easy removal. Lightly butter the parchment paper. (5 minutes)

Recipe View 2 mins In a medium-sized saucepan, combine the light brown sugar, evaporated milk, butter, and salt. (2 minutes)

Recipe View 3 mins Place the saucepan over medium heat and bring the mixture to a rolling boil, stirring constantly to prevent scorching. Use a candy thermometer to monitor the temperature. (3 minutes)

Recipe View 8 mins Continue boiling until the mixture reaches between 234 and 240 degrees F (112 to 116 degrees C), also known as the soft-ball stage. This should take approximately 8-10 minutes.

Recipe View 0 mins Once the mixture reaches the desired temperature, immediately remove the saucepan from the heat.

Recipe View 2 mins Quickly stir in the marshmallow fluff and vanilla extract until fully incorporated and the mixture is smooth and glossy. (2 minutes)

Recipe View 1 mins Fold in the toasted chopped pecans, ensuring they are evenly distributed throughout the mixture. (1 minute)

Recipe View 1 mins Pour the Penuchi mixture into the prepared baking pan and spread it evenly using a spatula. (1 minute)

Recipe View 2 hrs Let the Penuchi cool completely at room temperature for at least 2-3 hours, or until firm to the touch. For quicker setting, you can refrigerate it for about 1 hour.

Recipe View 1 mins Once cooled and set, use the parchment paper overhang to lift the Penuchi from the pan. Cut into squares with a sharp knife and serve.