Penuche Recipes

PENUCHE

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.

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.

OLD FASHIONED PENUCHE FUDGE RECIPE

Steps:

• In a 3-quart saucepan combine both sugars and the milk and bring to a boil over medium-high heat, while stirring constantly. Once it reaches a boil, stop stirring the mixture (so fudge doesn't turn gritty).
• Reduce heat to medium and continue cooking mixture, without stirring, until it reaches the soft-ball stage, 236F/113C degrees.**If mixture is stirred after boiling and before cooling down, large sugar crystals will form and fudge will be gritty**
• Remove saucepan from the heat and add the butter and vanilla, but DO NOT STIR. Let the mixture cool without stirring until it reaches 110F/43C degrees. Start checking the temperature at 20 minutes and then check every 5 minutes, until it reaches 110F/43C.
• While the mixture is cooling, butter an 8-inch-square pan. Set aside.
• Once the mixture has cooled down, beat with a wooden spoon until the butter is fully incorporated and mixture starts to thicken. Quickly pour the fudge into the buttered pan before it becomes too solid. ***If using optional 1 cup chopped nuts, quickly stir them into the fudge right before pouring into the prepared pan***
• Let cool completely before cutting into 1-inch squares. Store leftovers in a covered container in the refrigerator.

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.