OLD-FASHIONED PENUCHE - BIGOVEN
"Old-Fashioned Penuche (pronounced peh-NOO-chee) is a delicious buttery, caramel fudge-like confection. While most versions of penuche use brown sugar, this version does not. Instead, it requires the making of a traditional caramel made with cane sugar, corn syrup, half-and-half, heavy cream and butter, uses no flavorings except for pure vanilla and includes toasted pecans. This penuche melts in your mouth and beats traditional fudges hands down for richness."
Total Time 30 minutes
Prep Time 30 minutes
Yield 36
Number Of Ingredients 11
Steps:
- "Butter an 8-by-8-inch baking pan. Line buttered pan with a 16-inch long sheet of parchment papar, buttered on both sides, pushing it into corners and up sides of pan. Allow excess to overhang pan edges (to create handles). Arrange your countertop so all utensils and ingredients are within fast reach. Have pecans, baking soda, and vanilla all measured out and ready in a handy spot near the stove. Also within easy reach, have a warmed candy thermometer*, waxed paper or spoon holder (for laying down sticky spoon or thermometer), and (just in case) oven mitts and a container of ice water**. Combine sugar, salt, corn syrup, half-and-half, cream, and butter in a heavy-bottomed 3-quart sauce pan set over low heat. (Sauce pan should have straight sides so candy thermometer can be attached to side of pan.) Stir with a greased wooden spoon until sugar is completely dissolved. This takes some time, and it is dificult to tell by looking at it. So, to be sure all the sugar is dissolved, carefully feel the texture of the hot sugar mixture by rubbing a little between your fingers or run your finger along the mixture clinging to spoon. If there is any graininess at all, keep stirring until it's gone. Once sugar is dissolved, increase heat to medium and cook, stirring continuously, until mixture foams to a boil. Add baking soda, lower heat and stir like crazy... (The oven mitts are right there if you need them.) The mixture will froth and foam, double in volume, and then gradually subside and begin to take on a golden color. After mixture settles down some, attach a warmed candy thermometer onto pan. Cook over medium-low heat, stirring continuously and scraping sides of pan, until thermometer registers just 240 degrees F. Watch carefully, thermometer will hover at 239 degrees for a while and then move up. This is crucial -- You MUST remove mixture from heat BEFORE it passes 240 degrees F. Remove pan from heat, remove thermometer, and continue to stir quickly. Mixture will look like a loose caramel sauce. Carefully add vanilla (mixture may froth again), stirring until incorporated. Add pecans and continue stirring quickly. At this point you must pay attention, keep your eyes on mixture, and keep stirring. Watch and feel it as it begins to thicken, lighten in color, and becomes harder to stir. When it has thickened enough that the spoon leaves a path on bottom of pan while stirring, it's almost ready. As soon as you notice that the mixture is starting to lose its glossy shine and is beginning to turn matte, turn it out into prepared pan and, if necessary, press it down with a buttered spatula. Don't wait until mixture looks completely matte or it will be too dry when you try to cut it or, worse, harden in the pan. If you stop stirring too soon, it might not solidify at all and be nothing more than a caramel (albeit a very, very good caramel), but not penuche. If you stop stirring at the right moment, the mixture will firm up almost the second it hits the pan. Let candy cool in pan on wire rake for 15 to 20 minutes, or until firmly set, remove from pan using parchment handles, and cut into squares. (If candy doesn't harden immediately, let it sit for several hours or overnight and it may harden. If not, don't be sad...you still have great caramel.) Makes about 1 pound. * Safety Note: It will not break the thermometer to place it in syrup just after it begins to boil, unless it has been in a cold room. However, it is always well to warm it a little as a precaution when putting it into boiling syrup. They are made to withstand such a shock, but it doesn't pay to be unnecessarily careless. ** Safety Note: Keep a container of ice water handy. If you accidentally splash or spill hot sugar on your hand, immediately plunge it into the ice water to stop the burn. Personal Note: Candy recipes are notoriously unforgiving. Substitution of ingredients or the slightest deviation in technique, temperature or timing can make for major problems. For what it's worth, I've been cooking and baking and for more than 40 years, but success at candymaking continues to be hit or miss for me. It really is harder than you'd think, so don't feel bad about a few failures here and there. "
Nutrition Facts : Calories 95 calories, FatContent 4.39419166666667 g, CarbohydrateContent 14.1890477083333 g, CholesterolContent 8.87701388888889 mg, FiberContent 0.199298618811148 g, ProteinContent 0.566012592592593 g, SaturatedFatContent 1.96782622222222 g, ServingSize 1 1 Serving (30g), SodiumContent 32.2845416666667 mg, SugarContent 13.9897490895222 g, TransFatContent 0.245795444444444 g
PENUCHE FUDGE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
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, FatContent 2g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 12mg sodium, CarbohydrateContent 9g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
More about "penuche ice cream recipes"
OLD-FASHIONED PENUCHE - BIGOVEN
From bigoven.com
Reviews 4.8
Total Time 30 minutes
Cuisine American-South
Calories 95 calories per serving
- "Butter an 8-by-8-inch baking pan. Line buttered pan with a 16-inch long sheet of parchment papar, buttered on both sides, pushing it into corners and up sides of pan. Allow excess to overhang pan edges (to create handles). Arrange your countertop so all utensils and ingredients are within fast reach. Have pecans, baking soda, and vanilla all measured out and ready in a handy spot near the stove. Also within easy reach, have a warmed candy thermometer*, waxed paper or spoon holder (for laying down sticky spoon or thermometer), and (just in case) oven mitts and a container of ice water**. Combine sugar, salt, corn syrup, half-and-half, cream, and butter in a heavy-bottomed 3-quart sauce pan set over low heat. (Sauce pan should have straight sides so candy thermometer can be attached to side of pan.) Stir with a greased wooden spoon until sugar is completely dissolved. This takes some time, and it is dificult to tell by looking at it. So, to be sure all the sugar is dissolved, carefully feel the texture of the hot sugar mixture by rubbing a little between your fingers or run your finger along the mixture clinging to spoon. If there is any graininess at all, keep stirring until it's gone. Once sugar is dissolved, increase heat to medium and cook, stirring continuously, until mixture foams to a boil. Add baking soda, lower heat and stir like crazy... (The oven mitts are right there if you need them.) The mixture will froth and foam, double in volume, and then gradually subside and begin to take on a golden color. After mixture settles down some, attach a warmed candy thermometer onto pan. Cook over medium-low heat, stirring continuously and scraping sides of pan, until thermometer registers just 240 degrees F. Watch carefully, thermometer will hover at 239 degrees for a while and then move up. This is crucial -- You MUST remove mixture from heat BEFORE it passes 240 degrees F. Remove pan from heat, remove thermometer, and continue to stir quickly. Mixture will look like a loose caramel sauce. Carefully add vanilla (mixture may froth again), stirring until incorporated. Add pecans and continue stirring quickly. At this point you must pay attention, keep your eyes on mixture, and keep stirring. Watch and feel it as it begins to thicken, lighten in color, and becomes harder to stir. When it has thickened enough that the spoon leaves a path on bottom of pan while stirring, it's almost ready. As soon as you notice that the mixture is starting to lose its glossy shine and is beginning to turn matte, turn it out into prepared pan and, if necessary, press it down with a buttered spatula. Don't wait until mixture looks completely matte or it will be too dry when you try to cut it or, worse, harden in the pan. If you stop stirring too soon, it might not solidify at all and be nothing more than a caramel (albeit a very, very good caramel), but not penuche. If you stop stirring at the right moment, the mixture will firm up almost the second it hits the pan. Let candy cool in pan on wire rake for 15 to 20 minutes, or until firmly set, remove from pan using parchment handles, and cut into squares. (If candy doesn't harden immediately, let it sit for several hours or overnight and it may harden. If not, don't be sad...you still have great caramel.) Makes about 1 pound. * Safety Note: It will not break the thermometer to place it in syrup just after it begins to boil, unless it has been in a cold room. However, it is always well to warm it a little as a precaution when putting it into boiling syrup. They are made to withstand such a shock, but it doesn't pay to be unnecessarily careless. ** Safety Note: Keep a container of ice water handy. If you accidentally splash or spill hot sugar on your hand, immediately plunge it into the ice water to stop the burn. Personal Note: Candy recipes are notoriously unforgiving. Substitution of ingredients or the slightest deviation in technique, temperature or timing can make for major problems. For what it's worth, I've been cooking and baking and for more than 40 years, but success at candymaking continues to be hit or miss for me. It really is harder than you'd think, so don't feel bad about a few failures here and there. "
COFFEE PENUCHE RECIPE | MYRECIPES
Reviews 2
- Remove from heat, and add butter, vanilla, and salt (do not stir). Cool to 175°. Stir in pecans, and beat with a wooden spoon until mixture thickens and begins to lose its gloss. Spread into a buttered 8-inch square pan. Cool until firm. Cut into squares.
BEST COFFEE-DULCE DE LECHE ICE CREAM RECIPE
From thepioneerwoman.com
Total Time 13 hours 30 minutes
Category Summer, dessert
- Heat the half-and-half and sugar in a large saucepan over low heat, stirring occasionally, until just simmering. Remove from the heat. Beat the egg yolks in a large bowl with a mixer on medium-high speed until pale yellow and thick, 3 to 5 minutes. Temper the egg yolks by slowly drizzling in 1 cup of the hot half-and-half mixture, whisking constantly. Pour the tempered egg yolk mixture into the saucepan with the rest of the half-and-half mixture, whisking gently as you add it. Add the coffee granules. Simmer over low heat, stirring constantly with a wooden spoon, until very thick, about 5 minutes. The mixture should be thick enough to coat the back of the spoon but not as thick as pudding. Pour the mixture through a fine-mesh strainer into a medium bowl. Add the heavy cream and vanilla and stir to combine. Refrigerate until chilled, at least 4 hours or overnight. Churn the mixture in an ice cream maker according to the manufacturer’s directions. Transfer to a large bowl and stir in the toffee bits. Transfer one-third of the ice cream to a freezer-safe baking dish or loaf pan and drizzle with one-third of the dulce de leche (thin the dulce de leche with a few splashes of heavy cream if it’s too thick to drizzle). Repeat the layers, ending with dulce de leche. Swirl gently with a butter knife. Cover and freeze until firm enough to scoop, at least 8 hours.
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