Best Penuche Easy Fudge Like Recipes

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.

EASY PENUCHE

Steps:

• Spray a 9 x 5 inch loaf pan with cooking spray and line with parchment paper. Set aside.
• Melt butter in a heavy bottomed 2 quart saucepan over medium-low heart, stirring as needed.
• Stir in the brown sugar and cook for 2 minutes, stirring constantly.
• Gently pour in the milk and stirring constantly, bring mixture to a boil.
• Remove from heat and let cool for 30 to 40 minutes, or until the mixture is lukewarm or at room temperature.
• Stir in the vanilla extract.
• Stir in powdered sugar, one to one-half cup at a time, stirring until completely combined. Add powdered sugar just until the mixture is thick and has the consistency of fudge. (It wall harden as it chills.)
• Stir in coarsely chopped pecans.
• Spoon into the prepared loaf pan and top with additional pecans if desired.
• Cover and cool until firm.
• Cut into squares and store in the refrigerator in an airtight container.

THE BEST PENUCHE EVER!!

Steps:

• Butter an 8inch square pan;set aside.
• Combine Half-and-Half, butter, brown sugar, and granulated sugar in a medium saucepan.
• Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil. *Note: if sugar gets on the side of the pan, get a small bowl of water and a pastry brush and wipe down the sides.
• Add the candy thermometer (bulb of thermometer should not touch the bottom of the saucepan). Continue to cook until mixture reaches the soft-ball stage (238 degrees F).
• Pour into large heat-proof mixer bowl.
• Cool until lukewarm (about 110 degrees F). Don't stir it!
• Once it gets to the right temperature, add vanilla and beat with electric mixer until thick and candy looses it's gloss.
• Beat in pecans.
• Spread into prepared pan and refrigerate until firm.
• Cut into squares then store in refrigerator.

BUTTERY PENUCHE (BROWN SUGAR) FUDGE

Steps:

• In a heavy medium sized pot, bring first 4 ingredients to a boil over medium-high heat, stirring constantly.
• Reduce heat to low and stir frequently until candy thermometer reads 240°F (soft ball stage) (this will take about 20-30 minutes).
• Pour into a metal bowl as a plastic one will melt and add vanilla.
• Beat with electric mixer at medium speed.
• Add powdered sugar slowly and continue beating until fudge is thick and smooth (about 3-4 minutes).
• Add walnuts and stir with spoon.
• Spread in an ungreased 8" square pan and refrigerate-uncovered for about 30 minutes.
• Cut into small squares and eat.

PENUCHE - EASY FUDGE LIKE RECIPE

Steps:

• Spray a 9 x 5 inch loaf pan cooking spray and line with parchment paper. Set aside. Can use 8 or 9 inch square if desired. Melt butter in a heavy bottomed 2 quart saucepan over medium-low heart, stirring as needed. Stir in the brown sugar and cook for 2 minutes, stirring constantly. Gently pour in the milk and stirring constantly, bring mixture to a boil. Remove from heat and let cool for 30 to 40 minutes, or until the mixture is lukewarm or at room temperature. Stir in the vanilla extract. Stir in powdered sugar, one to one-half cup at a time, stirring until completely combined. Add powdered sugar just until the mixture is thick and has the consistency of fudge. (It wall harden as it chills.) Stir in coarsely chopped pecans. Spoon into the prepared loaf pan and top with additional pecans if desired. Cover and cool until firm. Cut into squares and store in the refrigerator in an airtight container.