Penuche Walnut Fudge Recipes

PENUCHE WALNUT FUDGE

Steps:

• 1. Line a 9x9 pan with foil or parchment paper with the ends overhanging for easy removal of fudge.Place all ingredients in heavy saucepan (except vanilla and nuts). Boil 19 minutes from the time it starts to boil; do not stir. Shake pan occasionally. Remove from heat and set pan in cold water. Add vanilla and nuts and beat until thick and penuche loses its gloss.
• 2. Pour into prepared pan. Cut into about 16 pieces when set.

PENUCHE FUDGE

Steps:

• Coat a 5-by-10-inch loaf pan with cooking spray. Line with plastic wrap leaving a 2-inch overhang on 2 sides.
• Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 25 minutes.
• Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla and walnuts.
• Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using plastic overhang, and discard plastic. Cut into 18 pieces.

PENUCHE FUDGE

Steps:

• Butter a baking sheet. Butter the sides of a heavy, 2-quart saucepan.
• In the saucepan, stir together white sugar, brown sugar, cream, milk and margarine and bring to a boil over medium heat. Heat, without stirring, 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 cool to lukewarm (110 degrees).
• Stir in vanilla and beat vigorously until mixture loses its gloss. Quickly stir in pecans and spread on prepared sheet. Score into squares while warm; cut when firm.

PENUCHE FUDGE

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.

WALNUT PENUCHE (MICROWAVE)

Steps:

• Line an 8 inch square pan with foil, letting foil extend above 2 sides.
• Grease lightly.
• Spread nuts in a 9 inch microwave safe pie plate.
• Microwave uncovered on high 6 to 7 minutes, stirring 3 times, until lightly toasted.
• Melt butter in a 3 quart microwave safe bowl.
• Stir in sugar and milk until blended.
• Microwave uncovered on high 7 to 9 minutes, stirring 4 times, until sugar has completely dissolved and mixture has thickened and is a medium caramel color.
• Using potholders, move bowl to heatproof surface.
• Add vanilla.
• Beat with an electric mixer 3 to 4 minutes until smooth and shiny.
• Add walnuts and beat on low sped 1 minute to distribute evenly.
• Spread in prepared pan.
• Cool, then cover and refrigerate until firm, 2 to 3 hours.
• Holding foil ends, carefully lift candy to cutting board.
• Peel off foil.
• Cut candy in 1 inch squares.
• Store tightly covered in a cool place.