Recipe: Penuche Candy Squares (Splenda)

PENUCHE CANDY SQUARES
Source: Splenda

3/4 cup SPLENDA Sugar Blend
1 cup firmly packed brown sugar
1/3 cup half and half
1/3 cup 2% reduced-fat milk
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans

Grease an 8- x 8-inch pan with vegetable cooking spray.

Butter sides of a heavy 2-quart saucepan; add SPLENDA Sugar Blend, brown sugar, half and half, and milk. Cook over medium-high heat until mixture comes to a boil. Reduce heat to medium-low and cook, stirring frequently, until candy thermometer reaches 236 degrees or soft ball stage (about 15 to 20 minutes). Remove from heat. Add butter and vanilla; do not stir. Cool, without stirring, until mixture reaches 110 degrees (about 50 minutes).

Add pecans; beat with a wooden spoon or with a mixer fitted with paddle attachment until mixture thickens and just begins to lose its gloss. Quickly pour into prepared pan and spread evenly. Score in squares and cool completely; cut when firm.

Makes 16 squares/Serving Size: 1 (2 x 2 inch) square

Nutrition Info (per serving)
Calories 150 | Calories from Fat 45 | Fat 5g (sat 2g) | Cholesterol 5mg | Sodium 25mg | Carbohydrate 23g | Fiber 0g | Sugar 23g | Protein 1g

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I also found the following information on the Splenda site for fudge recipes, etc.:

In recipes where the amount of sugar is quite high, sugar often contributes significantly to structure and texture.

Frosting, candy, fudge, caramel, pecan pies, angel food or pound cake:

For best results, only replace about 25% of the sugar required with SPLENDA Granulated instead of a full sugar replacement.