Amish Pecan Penuche Food

PECAN PENUCHE

Steps:

• In a 3-quart saucepan, combine the sugars and milk, and bring to a boil over medium heat, stirring constantly.
• Continue cooking, without stirring, until the mixture reaches the soft-ball stage (236 degrees F on a candy thermometer). Remove from the heat. Add the butter and vanilla, but do not stir. Let the mixture cool, without stirring, until it reaches 110 degrees F and the outside of the pan feels lukewarm, about 40 minutes.
• While the mixture is cooling, butter an 8-inch square pan. With a wooden spoon, beat the mixture until it becomes thick and loses its' gloss. Quickly stir in the pecans and pour into the pan (Don't scrape the sides, since they may be sugary).
• When firm, cut with a sharp knife into 1 1/2-inch squares.

AMISH PECAN PENUCHE

Steps:

• Combine the sugar and milk in a 4 quart heavy bottomed pan and cook over medium heat, stirring constantly with a wooden spoon to avoid curdling.
• Cook until the soft ball stage is reached 234*-240*.approximately 16-17 minutes. remove the pan from the heat, and add the butter, and set aside to cool without stirring.
• When it is lukewarm 110* approximately 1 hour. but keep checking. beat until thick and creamy, about 2 minutes by hand. Add the vanilla, pecans and salt and mix thoroughly.
• Transfer immediately to a lightly buttered 8x8 pan.
• Cool completely and cut into 1x2" pieces.

PENUCHE

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.

AMISH BANANA NUT CAKE WITH PENUCHE FROSTING

Steps:

• For the cake, cream the shortening and sugar together until fluffy; add eggs, one at a time, beat after each.
• Blend dry ingredients and add alternately with buttermilk; stir in bananas and walnuts.
• Bake at 350°F in two greased 9 inch cake pans for 35 or 40 minutes.
• Wait 10 minutes to remove from pan.
• Let cool completely before frosting.
• For the frosting, melt the butter in a saucepan, stir in the brown sugar and bring to boil.
• Reduce the heat and simmer 2 minutes, stirring; add the milk and bring back to boil, stirring.
• Pour into a mixing bowl and add the salt and vanilla; gradually beat in the powdered sugar until spreading consistency.
• Frost the cake between the layers, top, then sides.

PECAN PENUCHE

Steps:

• 1. In a 3 quart saucepan combine the sugars and milk. Bring to a boil over medium heat, stirring constantly. Continue cooking without stirring until the mixture reaches the soft-ball stage (237 degrees F on a candy thermometer).
• 2. Remove from heat. Add the butter and vanilla, but do not stir. Let the mixture cool without stirring until it reaches 110 degrees F. and the outside of the pan feels lukewarm, about 40 minutes. While the mixture is cooling, butter and 8-inch square pan.
• 3. With a wooden spoon beat the mixture until it becomes thick and begins to lose its gloss. Quickly stir in the pecans, and pour into the pan. Don't scrape the sides, since they may be sugary. Cut with a sharp knife into 1 1/2 inch squares.

PENUCHE FUDGE

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.

THE BEST PENUCHE EVER!!

Steps:

• Butter an 8inch square pan;set aside.
• Combine Half-and-Half, butter, brown sugar, and granulated sugar in a medium saucepan.
• Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil. *Note: if sugar gets on the side of the pan, get a small bowl of water and a pastry brush and wipe down the sides.
• Add the candy thermometer (bulb of thermometer should not touch the bottom of the saucepan). Continue to cook until mixture reaches the soft-ball stage (238 degrees F).
• Pour into large heat-proof mixer bowl.
• Cool until lukewarm (about 110 degrees F). Don't stir it!
• Once it gets to the right temperature, add vanilla and beat with electric mixer until thick and candy looses it's gloss.
• Beat in pecans.
• Spread into prepared pan and refrigerate until firm.
• Cut into squares then store in refrigerator.