PENUCHE FUDGE
Penuche boldly proffers its characteristic butterscotch and maple overtones and its comforting fudgy texture. Get the packaging how-to for the Penuche Fudge.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 18 pieces
Number Of Ingredients 8
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
This is a favorite of mine and I make this every Christmas. The kids go nuts over it.
Provided by BRENDA CLARK
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 22.1 g, Cholesterol 1.5 mg, Fat 3 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.6 g, Sodium 15.7 mg, Sugar 21.7 g
PENUCHE FUDGE
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
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.
OLD FASHIONED PENUCHE FUDGE RECIPE
This old fashioned penuche fudge recipe is a delicious, buttery, melt-in-your-mouth candy made with just 5 ingredients!
Provided by Karrie | Tasty Ever After
Categories Dessert
Time 45m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 79 kcal, Carbohydrate 17 g, Fat 1 g, Cholesterol 3 mg, Sodium 4 mg, Sugar 17 g, ServingSize 1 serving
PENUCHE WALNUT FUDGE
This is a family favorite, especially with my grandchildren. I usually make them a stocking filled with homemade goodies every year at Christmas. This is definitely their favorite. So rich and wonderfully good.
Provided by Linda Griffith
Categories Candies
Time 30m
Number Of Ingredients 7
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.
WALNUT FUDGE OR PENUCHE
This is Pat Duran's recipe and it's super easy and tastes great.
Provided by barbara lentz
Categories Candies
Time 10m
Number Of Ingredients 5
Steps:
- 1. In a saucepan melt the butter and add the sugar. Cook over low heat for 2 minutes stirring constantly.
- 2. Increase the heat to medium and add the milk cook until mixture comes to a boil. Remove from heat and let cook for 30 minutes. Stir in powdered sugar then nuts.
- 3. Place in greased loaf pan and chill until set. Cut into squares
CREAMY RICH WALNUT FUDGE
Usually when you cook sugar to the softball stage you want it to stay nice and pliable and clear. But in the case of fudge you actually want to cook it to softball for the chewy-ness, and then agitate it by mixing, which starts re-inverting it back to crystalline form. It should be in very tiny crystals.
Provided by Food Network
Categories dessert
Time 35m
Yield 80 pieces
Number Of Ingredients 8
Steps:
- In a saucepan heat the chocolate and milk on low, stirring until it's melted. Add the sugar, corn syrup and salt and heat to the softball stage (236 degrees F).
- Add the butter and pour off into a mixer bowl to cool. Add the vanilla and beat with a paddle until it starts to lighten; then quickly add the nuts. Continue beating on low until it loses its gloss and thickens. Pour into a greased 9 by 9-inch pan and spread evenly. Let cool then cut into 1-inch cubes.
WALNUT PENUCHE (MICROWAVE)
Very sweet and yummy, my sister sent me this recipe knowing how much I love penuche and walnuts Does not include 3-5 hour chill time
Provided by L DJ3309
Categories Candy
Time 30m
Yield 32 pieces
Number Of Ingredients 5
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love