Indulge in the delectable world of penuche fudge, a classic confection that seamlessly blends the richness of brown sugar with the creamy goodness of butter. This irresistible treat, with its smooth and velvety texture, is an absolute delight for anyone with a sweet tooth. Originating in the kitchens of New England, penuche fudge has captivated taste buds for generations. Its unique flavor profile, characterized by a deep caramel taste with hints of maple and molasses, sets it apart from traditional chocolate fudge. In this article, we present a collection of penuche fudge recipes that cater to various dietary preferences and skill levels. From the classic penuche fudge recipe to gluten-free and vegan alternatives, these recipes are guaranteed to satisfy your cravings for this classic confection. Get ready to embark on a culinary journey that will leave you spellbound by the magic of penuche fudge.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
BUTTERY PENUCHE (BROWN SUGAR) FUDGE
Make and share this Buttery Penuche (Brown Sugar) Fudge recipe from Food.com.
Provided by NitaCook
Categories Candy
Time 1h
Yield 60 one inch squares
Number Of Ingredients 7
Steps:
- In a heavy medium sized pot, bring first 4 ingredients to a boil over medium-high heat, stirring constantly.
- Reduce heat to low and stir frequently until candy thermometer reads 240°F (soft ball stage) (this will take about 20-30 minutes).
- Pour into a metal bowl as a plastic one will melt and add vanilla.
- Beat with electric mixer at medium speed.
- Add powdered sugar slowly and continue beating until fudge is thick and smooth (about 3-4 minutes).
- Add walnuts and stir with spoon.
- Spread in an ungreased 8" square pan and refrigerate-uncovered for about 30 minutes.
- Cut into small squares and eat.
PENUCHE SUGAR FUDGE
Try substituting peanuts or walnuts for the pecans.
Provided by sal
Categories Desserts Candy Recipes Nut Candy Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 469.7 calories, Carbohydrate 74.6 g, Cholesterol 32.3 mg, Fat 20.2 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 6.7 g, Sodium 41.7 mg, Sugar 71.8 g
PENUCHE WALNUT FUDGE
This is a family favorite, especially with my grandchildren. I usually make them a stocking filled with homemade goodies every year at Christmas. This is definitely their favorite. So rich and wonderfully good.
Provided by Linda Griffith
Categories Candies
Time 30m
Number Of Ingredients 7
Steps:
- 1. Line a 9x9 pan with foil or parchment paper with the ends overhanging for easy removal of fudge.Place all ingredients in heavy saucepan (except vanilla and nuts). Boil 19 minutes from the time it starts to boil; do not stir. Shake pan occasionally. Remove from heat and set pan in cold water. Add vanilla and nuts and beat until thick and penuche loses its gloss.
- 2. Pour into prepared pan. Cut into about 16 pieces when set.
PENUCHE FUDGE
Old fashioned penuche.
Provided by Lynette Gibbons
Categories Candies
Time 10m
Number Of Ingredients 5
Steps:
- 1. Line an 8 inch pan with foil, letting the foil extend over sides; grease lightly.
- 2. Combine butter, sugar, and milk in medium saucepan.
- 3. Cook, stirring frequently, until sugar is completely melted and it turns to a caramel color and is thickened.
- 4. Remove from heat. Stir in vanilla and optional nuts.
- 5. Spread in prepared pan. Cool for 15-20 minutes and then refrigerate 2-3 hours until firm. Lift fudge out of pan using foil. Remove foil, cut and serve.
PENUCHE FUDGE
My friend's mother had baked a cake and frosted it with Penuche frosting, it was so good. I found this fudge recipe on line, it brought back found memories, so thought I would give this fudge a try, hoping it tastes like the frosting.
Provided by Jo Ann Duren
Categories Candies
Number Of Ingredients 8
Steps:
- 1. Line a 9-inch square pan with foil, grease foil with 1 teaspoon butter.
- 2. In a large heavy saucepan, combine sugars, milk, corn syrup and salt.
- 3. Bring to a rapid boil over medium heat; stirring constantly.
- 4. Cook without stirring until a candy thermometer reads 234 degrees (soft-ball stage.)
- 5. Remove from heat.
- 6. Add vanilla and remaining butter to pan (do not stir).
- 7. Cool, without stirring to 110 degrees about 40 minutes.
- 8. Beat with a spoon until fudge begins to thicken. Add walnuts continue beating until fudge becomes very thick and just begins to lose its sheen (about 10 minutes total).
- 9. Immediately spread into prepared pan. Cool.
- 10. Using foil, lift fudge out of pan.
- 11. Remove foil; cut fudge into 1-inch squars.
- 12. Store between layers of waxed paper in airtight containers.
- 13. Yield: 2 pounds.
Tips:
- Use a heavy-bottomed saucepan to prevent scorching.
- Stir the mixture constantly to prevent sticking.
- Use a candy thermometer to ensure the mixture reaches the correct temperature.
- Do not overcook the mixture, or it will become grainy.
- Pour the mixture onto a greased baking sheet or pan and let it cool completely before cutting into pieces.
- Store the fudge in an airtight container in a cool, dry place.
Conclusion:
Penuche fudge is a delicious and easy-to-make treat that can be enjoyed by people of all ages. With its rich, buttery flavor and chewy texture, penuche fudge is a perfect dessert for any occasion. So next time you're looking for a sweet treat, give penuche fudge a try. You won't be disappointed!
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