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.
PENUCHE FUDGE
This is a favorite of mine and I make this every Christmas. The kids go nuts over it.
Provided by BRENDA CLARK
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Butter a baking sheet. Butter the sides of a heavy, 2-quart saucepan.
- In the saucepan, stir together white sugar, brown sugar, cream, milk and margarine and bring to a boil over medium heat. Heat, without stirring, 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 cool to lukewarm (110 degrees).
- Stir in vanilla and beat vigorously until mixture loses its gloss. Quickly stir in pecans and spread on prepared sheet. Score into squares while warm; cut when firm.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 22.1 g, Cholesterol 1.5 mg, Fat 3 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.6 g, Sodium 15.7 mg, Sugar 21.7 g
PENUCHE FUDGE
Make and share this Penuche Fudge recipe from Food.com.
Provided by Lennie
Categories Candy
Time 30m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 9-inch cake pan and set aside.
- In a saucepan, combine sugars, salt, evap milk (substitute cream if you wish) and butter; cook over medium heat, stirring, until sugars dissolve.
- Continue cooking, stirring occasionally to prevent sticking, until mixture reaches the soft-ball stage (236F on a candy thermometer).
- Remove from heat and let cool, without stirring, until the bottom of the pan is lukewarm and you can touch it; the mixture will be about 110F on a candy thermometer.
- With a wooden spoon and a strong arm, beat until mixture loses its gloss, then quickly stir in the nuts and vanilla.
- Pour into prepared pan and when completely cool, cut into squares.
- Make 1-1/2 lbs fudge.
Nutrition Facts : Calories 262, Fat 5.1, SaturatedFat 1.9, Cholesterol 8.4, Sodium 115.7, Carbohydrate 54.7, Fiber 0.3, Sugar 52.3, Protein 1.4
BROWN SUGAR FUDGE (PENUCHE)
Make and share this Brown Sugar Fudge (Penuche) recipe from Food.com.
Provided by Jellyqueen
Categories Candy
Yield 1 pound of fudge, 6 serving(s)
Number Of Ingredients 8
Steps:
- PREPARE:
- Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan.
- Grease and if necessary, line a 5 X 10-inch pan.
- Fill glass with ice cubes and water and the sink with 1/2 inch of cold water.
- Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan.
- Increase the heat to medium and bring to a boil.
- Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible.
- Introduce the prewarmed thermometer.
- Reduce the heat while keeping the fudge at a boil.
- Stir no more than necessary.
- Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy.
- Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente ~- slightly chewy -- between 230 and 240 (110 and 115.5 degrees C.).
- Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges.
- Shock by placing the saucepan in the cold water in the sink.
- Seed by adding, without stirring, the vanilla.
- Then allow to cool.
- Stir when luke warm and "skin" forms on the top (110 degrees F./43.5 degrees C.).
- Return the thermometer to its hot water bath to soak clean.
- Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor.
- Pause frequently to allow the fudge to react.
- Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen.
- If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped.
- Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts (filberts)) before the fudge totally candies.
- Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature.
- Recipe is easily doubled and can be frozen.
- VARIATIONS:
- HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey.
- The honey causes the fudge to ball at a higher temperature.
- CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey.
- ORANGE BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl corn syrup.
- In Step 6, add 1 Tbl grated orange zest, plus if you can get it, 1 tsp of pure orange extract.
- PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy peanut butter.
- To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in Step 9.
- PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional -- you'ss get a more Southern praline with it, a milder one without it--or compromise and use only 1 Tbls.
- Eliminate the chocolate.
- In Step 3, when the mixture begins to thicken, add 1 1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly.
Nutrition Facts : Calories 482.9, Fat 20, SaturatedFat 12.5, Cholesterol 47.5, Sodium 82.4, Carbohydrate 80, Fiber 1.6, Sugar 74.4, Protein 1.7
SPLENDA PENUCHE FUDGE
Make and share this Splenda Penuche Fudge recipe from Food.com.
Provided by Scotty Callies Mom
Categories Candy
Time 35m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Grease an 8- x 8-inch pan with vegetable cooking spray.
- BUTTER sides of a heavy 2-quart saucepan; add SPLENDA(r) Sugar Blend for Baking, brown sugar, half and half, and milk.
- Cook over medium-high heat until mixture comes to a boil.
- Reduce heat to medium-low and cook, stirring frequently, until candy thermometer reaches 236 degrees or soft ball stage (about 15 to 20 minutes).
- Remove from heat.
- Add butter and vanilla; do not stir.
- Cool, without stirring, until mixture reaches 110 degrees (about 50 minutes).
- Add pecans; beat with a wooden spoon or with a mixer fitted with paddle attachment until mixture thickens and just begins to lose its gloss.
- Quickly pour into prepared pan and spread evenly.
- Score in squares and cool completely; cut when firm.
Nutrition Facts : Calories 134.2, Fat 4.6, SaturatedFat 1.6, Cholesterol 6.1, Sodium 21.2, Carbohydrate 23.4, Fiber 0.3, Sugar 18, Protein 0.7
More about "stoneys penuche fudge recipes"
PENUCHE FUDGE - BUTTERY AND RICH - FEARLESS FRESH
From fearlessfresh.com
5/5 (1)Calories 588 per servingCategory Dessert
- Line a 8×8-inch square baking pan with parchment, leaving 2-inches overhang on two opposing sides. Make sure to fold the paper into the corners of the pan.
- In a heavy saucepan over medium-low flame, heat brown sugar, white sugar, corn syrup, milk, butter, and salt to 242°F (117°C) while stirring occasionally to prevent the bottom from scorching. Cooking should take anywhere from 20-25 minutes.
- Immediately pour penuche into the bowl of a stand mixer. Add vanilla extract. Beat on medium for 4 minutes, until fudge is thick and smooth. Lower speed to low and add walnuts or other chopped nuts, and beat just a few times until the nuts are dispersed evenly into the penuche. Turn off the mixer.
- Using a spatula greased with butter, spread penuche fudge into the square pan lined with parchment. Smooth out the top with a spatula.
PENUCHE - BROWN SUGAR FUDGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
PENUCHE (ITALIAN FUDGE) RECIPE - HEALTHY RECIPE
From healthbenefitstimes.com
1930 PENOCHE PENUCHE BROWN SUGAR FUDGE RECIPE
From youtube.com
OLD FASHIONED PENUCHE FUDGE RECIPE - TASTY EVER AFTER
From tastyeverafter.com
OLD FASHIONED PENUCHE FUDGE RECIPE - NEW ENGLAND'S …
From homemade-dessert-recipes.com
PENUCHE FUDGE - MARTHA STEWART - YOUTUBE
From youtube.com
EASY BOARDWALK FUDGE RECIPE PENUCHE - YOUTUBE
From youtube.com
PENUCHE FUDGE RECIPE | ALLRECIPES
From stage.element.allrecipes.com
PENUCHE FUDGE RECIPE BETTY CROCKER - EASY RECIPES
From recipegoulash.cc
WHAT IS PENUCHE FUDGE? | HOW TO MAKE PENUCHE FUDGE
From callmefudge.com
PENUCHE FUDGE AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
You'll also love