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 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.
PANOCHA
Make and share this Panocha recipe from Food.com.
Provided by MrsNestleroad
Categories Candy
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In a medium-sized heavy saucepan combine sugar, cream, and salt and cook over low heat, covered, for 3 minutes.
- Remove lid and continue cooking over low heat (do not stir) until the mixture registers 234 degrees F on candy thermometer.
- Remove pan from heat and stir in butter.
- Then cool mixture to 110 degrees F by placing pan in another pan of cold water, changing water several times until candy registers 110 degrees F.
- Beat candy until it's very smooth and creamy.
- Stir in vanilla and pecans.
- Pour into buttered pan and cut into squares when cool.
Nutrition Facts : Calories 427.8, Fat 18.9, SaturatedFat 7.6, Cholesterol 38.7, Sodium 80.2, Carbohydrate 66.5, Fiber 1.1, Sugar 64, Protein 1.5
PANOCHA RECIPE
Provided by á-981
Number Of Ingredients 7
Steps:
- Mix all ingredients expect vanilla in large saucepan stirring constantly over medium heat until mixture boils. Cook stirring constantly until temperature reaches 238 on a candy thermometer or to soft ball stage. Remove from heat and cool to 110 degrees. Add vanilla. Beat until mixture loses it's gloss and begins to set then quickly stir in nuts. Quickly pour into 8 x 8 inch pan and cool. Cut into squares.
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