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
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