Saturday, December 19, 2009

Penuche

AKA Brown sugar fudge

l lb. pkg. brown sugar [two cups]
2 cups white sugar
l½ c half and half (not canned milk)
l tsp. vanilla
l cup nuts [optional, in my opinion]

Mix sugars and cream and stir over heat until dissolved. Put lid on pan and boil one minute. Remove lid and continue cooking, stirring constantly so it won’t stick to the bottom of the pan. Wipe down sides of pan to remove sugar crystals. (I tear a 1-2” strip off a Bounty paper towel, wind it around a fork, and wet it with cold water. Squeeze extra water out.) Cook to soft ball stage; cool until you can put your hand on the bottom of the pan; beat until creamy and thick. Add vanilla and nuts at the end.

Megan's Notes: May be used to make a nut roll; also as centers for chocolates. Canned milk makes it grainy.(I like the brown sugar flavor, but the nuts make it way too bitter for me. I always used to pick out the nuts. I'd love to try it dipped in chocolate without nuts. =) One source I found said the new trend back East with penuche is to use maple flavoring.)

2 comments:

Autumn Rigby said...

Does anyone knkw how big of a pan and how high/low of heat??

Autumn Rigby said...

Does anyone knkw how big of a pan and how high/low of heat??