Peanut Butter Penuche Recipes

PENUCHE

Penuche image

This is a delicious candy recipe of my late father's that he just loved to make. We loved it, too!

Provided by Paula

Categories Desserts Candy Recipes Nut Candy Recipes

Time 40m

Yield 64

Number Of Ingredients 7

Ingredients

2 cups brown sugar
1 cup white sugar
1 cup heavy cream
2 tablespoons light corn syrup
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup chopped pecans

Steps:

Butter an 8x8 inch square dish.
In a medium saucepan over medium heat, combine brown sugar, white sugar, cream, corn syrup and salt. Stir until sugar is dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool without stirring until bottom of pan is lukewarm. Pour in vanilla and beat until creamy. Stir in nuts. Pour into prepared pan.
Let cool completely before cutting into squares.

Nutrition Facts : Calories 58.9 calories, Carbohydrate 10.6 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.9 g, Sodium 12.8 mg, Sugar 10 g

PENUCHE FUDGE

Penuche Fudge image

This is a favorite recipe that has been in our family for over 20 years. My aunt taught me how to make it when I was 12 years old and I am still making it today. -Jhana Seidler, Venice, Florida

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 pounds (81 pieces).

Number Of Ingredients 8

Ingredients

1 teaspoon plus 1/4 cup butter, divided
2 cups packed brown sugar
1 cup sugar
3/4 cup 2% milk
2 tablespoons light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped walnuts

Steps:

Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugars, milk, corn syrup and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla and remaining butter to pan (do not stir)., Cool, without stirring, to 110°, about 40 minutes. Beat with a spoon until fudge just begins to thicken. Add walnuts; continue beating until fudge becomes very thick and just begins to lose its sheen (about 10 minutes total). Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers.

Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 12mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

PEANUT BUTTER PENUCHE

Peanut Butter Penuche image

Make and share this Peanut Butter Penuche recipe from Food.com.

Provided by Steve P.

Categories Candy

Time 40m

Yield 2 Pounds

Number Of Ingredients 7

Ingredients

2 cups granulated sugar
2 cups packed light brown sugar
1 cup milk
1 tablespoon light corn syrup
1/4 teaspoon salt
1/2 cup creamy peanut butter
2 teaspoons vanilla extract

Steps:

Butter the bottom and sides of a heavy 4-quart saucepan.
In pan, combine the sugars, milk, corn syrup and salt.
Cook and stir over medium heat until sugars dissolve and mixture begins to boil.
Reduce heat; attach candy thermometer to pan.
Continue cooking, stirring occasionally, until thermometer reads 236°F.
Remove from heat; add peanut butter but do not stir it in; set pan aside.
Do not stir or move pan during cooling.
When thermometer reaches 115°F, add vanilla extract.
Beat by hand until mixture loses its gloss; pour into buttered pan.
When penuche is only slightly warm, cut into small squares.

Nutrition Facts : Calories 2104, Fat 37, SaturatedFat 9.4, Cholesterol 17.1, Sodium 739.5, Carbohydrate 441.4, Fiber 3.9, Sugar 420.9, Protein 20.2

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