Yesterday I made traditional Penuche Boiled Icing. Since I have never tasted or made it before I have a couple of questions.

1. How do you know the brown sugar as cooked long enough?
2. Does it have a slightly sugary graininess to it or should it be really, really smooth?
3. I used pecans are there other traditional nuts (walnuts) I should have used instead?
4. Everyone commented that it seemed very sweet and actually overpowered the cake, is this traditional?

I have found that is usually a tiny bit grainy and very, very sweet. Being from the South originally, it's fine with me, but people who weren't raised on sweet tea find it a tad sweet.

HTH!

Sounds like you made it just right.

I used to use a VERY thin layer on a cake as it was so sweet.

Thank you both for your help.....just wanted to make sure I did it right and sounds like I did.