Best Walnut Penuche Microwave Recipes

EASY PENUCHE FUDGE RECIPE (BROWN SUGAR FUDGE)

Steps:

• Line an 8 or 9 inch square pan with aluminum foil or parchment paper. If you are using foil, coat with nonstick spray. Set aside.
• Prepare the ingredients you will need last, because you are going to be in a hurry later. Chop your white chocolate into small chunks for faster melting. Take the lid off your marshmallow creme and peel off all traces of the foil lining (so that you can microwave it later for easy scooping. Microwaving is optional). Set out your vanilla and salt.
• In a 3 quart HEAVY saucepan over medium high heat, melt 3/4 cup butter. Before it melts all the way, use your spoon or knife to rub the sides of the pot with butter, almost all the way to the top. This helps prevent sugar crystals from forming on the edge of the pan, which can cause your fudge to not come to the right temperature.
• Add 2/3 cup evaporated milk. Add 2 tablespoons corn syrup.
• Add 2 and 1/2 cups brown sugar to the center of the pot. Be sure to avoid getting sugar on the edge of the pan to avoid the sugar crystals that I mentioned before.
• Use a wooden spoon to stir slowly until the butter has melted completely and been fully incorporated.
• Bring to a full rolling boil over medium high heat, stirring constantly with a long wooden spoon. Once it starts boiling (that means bubbles coming up from the CENTER of the pot, not the edges of the pot), set a timer for 5 minutes and turn the heat down to medium so that you don't burn your fingers off--it should be at a rolling boil the full 5 minutes. Stir constantly. If you want to use a thermometer, boil until it reaches about 236 degrees F.
• When the timer goes off, remove from heat and immediately add the chopped white chocolate. Stir until the white chocolate has melted completely and there are no lumps. You will notice that if you stop stirring even for a few seconds, the fudge will start to harden, so work quickly.
• Take the lid off your marshmallow creme, remove all traces of foil, ignore the label that says "Do not microwave in jar," and microwave in the jar for about 20 seconds, until you see the marshmallow start to rise above the lip of the jar. (You don't need to microwave. It's just a hack to make it really easy to get the marshmallow out of the jar, which can be a pain.) Use a spatula to add all the marshmallow creme to the fudge and stir. You will notice that if you stop stirring even for a few seconds, the fudge will start to harden, so work quickly.
• Add 1 teaspoon vanilla and 1/2 teaspoon kosher salt to the fudge. Beat the fudge with your wooden spoon, scraping the bottom and sides well, until all the marshmallow has been incorporated and the fudge is an even light golden color with no streaks.
• (At this point, add chopped toasted nuts if you are into that. I haven't made it with nuts but I would guess between 2/3 cup to 3/4 cup chopped pecans will do ya.)
• Immediately pour into the prepared and lined square pan.
• Let cool to room temperature. This usually takes 3-5 hours depending on the temperature of your house. Once the fudge has had a half hour or so to cool, cover tightly with plastic wrap or a lid so it doesn't get dried out. You can refrigerate the fudge to speed up cooling, but let it come back to room temperature before attempting to slice it.
• When you are ready to serve, lift the parchment paper or foil out of the pan. Use a long chef's knife to make even slices. Store on the counter covered. Fudge will keep on the counter for about 3-5 days before getting dried out.
• You can freeze fudge! I do this every year for the holidays. Freeze in a block and allow to come to room temperature before slicing, or slice and arrange in a sealed container, then freeze. I prefer the latter, then I can just pop it out of the freezer and add pieces to the cookie plates I'm assembling.

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.

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.

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.