Mom's Penoche

4-3/4 cups sugar, divided (have your 4 cups measured and ready to go before starting)
3/4 cup water
2 cups cream (have this measured and ready to go before starting)
1 TBS butter

1.  In a large heavy saucepan add 3/4 cup sugar.  Put on medium-high heat and let it carmelize.  (Let the sugar turn to liquid, do not stir.  You can shake the pan a little if needed.  You can also drag some of the sugar from the edges to middle but don't stir.)  Watch carefully so it doesn't burn.

2.  Add 3/4 cup water (it will harden the sugar on the bottom of the pan) and continue to cook until it comes back to a liquid.  You can stir during this stage to scrape the hardened sugar off the bottom of the pan.  You don't want sugar clumps it all needs to be back to a liquid.  Remove from heat for a few seconds to add the next step. If there is hardened sugar bits on the side don't scrape it down into the pan.

3. Add 4 cups sugar and 2 cups cream and cook until it reaches a soft ball stage.  (Don't stir during this stage just let it boil without stirring.)  (Test it by adding a little candy to a little cold water, it should come together in a soft ball.) (When getting the cold water run the cold water over the cup to cool the cup also.)  Remove from heat.  Add the butter to the top; don't stir it in.  Take to a cool place to stop the cooking and let cool completely.

4.  When completely cool, stir with a wooden spoon until the color lightens and the candy looses its gloss.  Drop by spoonfuls onto a buttered or wax paper lined dish.  If you don't want to drop by spoonfuls roll it together in a log.  You can store on the counter or in the fridge or it can be frozen for later.

From Betty E.