Traditional Penuche
Recipe type: Candy
Prep time: 
Cook time: 
Total time: 
Serves: 32
  • ¼ cup 2% plain Greek yogurt
  • ½ cup whole milk
  • 2 cups light brown sugar
  • ½ cup organic sugar
  • 2 Tablespoons unsalted butter (plus more for greasing)
  • ½ teaspoon vanilla bean paste
  1. Line a brownie pan with parchment paper and set aside.
  2. Butter the sides of a 2-quart heavy-bottomed saucepan.
  3. Whisk together the Greek yogurt and whole milk until smooth, then dump into the prepared saucepan.
  4. Add the sugars and heat over medium until it comes to a boil, stirring frequently with a silicone spatula.
  5. Brush sugar crystals off the sides of the saucepan as needed with a silicone brush dipped in hot water.
  6. Once mixture comes to a boil, insert and attach the candy thermometer and select a new silicone spatula to stir with, so as not to reintroduce any sugar crystals that will cause texture issues.
  7. Maintain a moderate boil heating over medium to medium-low heat, stirring occasionally.
  8. Cook until thermometer reaches soft ball stage (it may be labeled on your candy thermometer but if not, that's around 236-238 degrees Fahrenheit) (this could take 25 minutes or so).
  9. Transfer sugar syrup to the bowl of your stand mixer and add to it the butter and vanilla bean paste. Do not stir. Re-insert the candy thermometer.
  10. Let it sit until it reaches 110 degrees Fahrenheit (about 40-50 minutes), then remove the thermometer and insert the paddle attachment.
  11. Beat on medium-low speed until it lightens in color and thickens. Continue until it becomes very thick. I was advised to mix until it reaches a matte finish, but it was still a tad glossy when it would have been the perfect consistency. Be careful not to over mix!
  12. Spread in the prepared pan and refrigerate for 30 minutes before cutting and serving.
  13. Store in an air tight container in refrigerator.
Make sure the mixer bowl and paddle are bone dry before adding the sugar syrup. You can add ½ cup roughly chopped walnuts when the mixture just starts to thicken, but be careful not to add it too late--it may seize the candy.
Recipe by Poet in the Pantry at