PENUCHE RECIPE | ALLRECIPES
This is a delicious candy recipe of my late father's that he just loved to make. We loved it, too!
Provided by Paula
Categories Desserts Candy Recipes Nut Candy Recipes
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 64 pieces
Number Of Ingredients 7
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.
Nutrition Facts : Calories 58.9 calories, CarbohydrateContent 10.6 g, CholesterolContent 5.1 mg, FatContent 2 g, FiberContent 0.1 g, ProteinContent 0.2 g, SaturatedFatContent 0.9 g, SodiumContent 12.8 mg, SugarContent 10 g
PENUCHE | BETTER HOMES & GARDENS
Our traditional Penuche candy recipe, essentially a brown sugar fudge, calls for folding in chopped pecans or walnuts as the final Penuche recipe ingredient. For a bakery-like finish, top your Penuche fudge with extra nuts.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 1-1/4 pounds (32 pieces)
Number Of Ingredients 7
Steps:
- Line an 8x4x2- or a 9x5x3-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
- Butter sides of a heavy 2-quart saucepan. In saucepan combine sugars, half-and-half or cream, and milk. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 236 degree F, soft-ball stage (15 to 20 minutes).
- Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degree F (about 50 minutes).
- Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon till penuche just begins to thicken. Add nuts. Continue beating till penuche becomes very thick and just starts to lose its gloss (about 10 minutes total).
- Immediately spread penuche in the prepared pan. Score into squares while warm. When penuche is firm, use foil to lift it out of pan. Cut penuche into squares. Store tightly covered. Makes 1-1/4 pounds (32 pieces).
Nutrition Facts : Calories 80 calories, CarbohydrateContent 15 g, CholesterolContent 3 mg, FatContent 2 g, SaturatedFatContent 1 g, SodiumContent 11 mg
More about "penuche pronounce 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. "
THE BEST PENUCHE EVER!! RECIPE - FOOD.COM
From food.com
Total Time 40 minutes
Calories 3728.4 per serving
- Cut into squares then store in refrigerator.
PENUCHE FUDGE RECIPE | MARTHA STEWART
From marthastewart.com
Reviews 3.5
Category Dessert & Treats Recipes
- 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.
GRANDMA'S PENUCHE FROSTING RECIPE - FOOD.COM
From food.com
Reviews 4.5
Total Time 25 minutes
Calories 1688.8 per serving
- If it gets too thick add a little milk.
PENUCHE FROSTING | BETTER HOMES & GARDENS
From bhg.com
Reviews 4.5
Total Time 15 minutes
Category Recipes and Cooking
Calories 251 calories per serving
- In a small saucepan melt butter; stir in brown sugar. Cook and stir until bubbly. Remove from heat. Add milk; beat vigorously with a wooden spoon until smooth. Add powdered sugar; beat by hand until mixture is easy to spread. Use frosting immediately. (If frosting thickens, stir in hot water, a few drops at a time, until of spreading consistency again.) Makes enough to frost the top of 13x9-inch cake (12 servings).
PENUCHE SUGAR FUDGE RECIPE | ALLRECIPES
From allrecipes.com
Reviews 3.8
Total Time 45 minutes
Category Desserts, Candy Recipes, Nut Candy Recipes
Calories 469.7 calories per serving
- In a medium saucepan, combine brown sugar, cream and butter. Stir until 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 stir vigorously until mixture loses its gloss, or process in a food processor 30 seconds. Quickly stir in vanilla and nuts and spread into a 9x9 inch dish. Chill before cutting into squares.
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