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
BUTTER PECAN FUDGE
Toasted pecans add a nutty crunch to this creamy fudge, perfect for holiday giving. People always seem to rave about its wonderful caramel flavor. -Pam Smith, Alta Loma, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 pounds (64 pieces).
Number Of Ingredients 8
Steps:
- Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream 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 to pan (do not stir)., Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. 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 an airtight container.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 18mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
BROWN SUGAR FUDGE
I love this recipe for fudge. Nice and creamy texture. I like to double up on the nuts to take away from the sweetness. This fudge recipe has always worked for me as long as I boil for exactly 10 minutes and beat for exactly 5.
Provided by Kath
Categories Desserts Candy Recipes Nut Candy Recipes
Time 55m
Yield 64
Number Of Ingredients 5
Steps:
- Grease an 8x8-inch pan.
- Bring brown sugar, evaporated milk, and butter to a boil in a large saucepan; boil mixture for exactly 10 minutes. Remove from heat and add confectioners' sugar. Beat fudge with an electric mixer on medium speed for exactly 5 minutes. Stir in walnuts. Spread fudge into the prepared pan and let cool before cutting into squares.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 11.1 g, Cholesterol 8.5 mg, Fat 4.3 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 2.1 g, Sodium 25.5 mg, Sugar 10.8 g
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
BROWN SUGAR-PECAN FUDGE BALLS
Provided by Chloe Chapman
Categories Candy Chocolate Nut Dessert Christmas Pecan Edible Gift Candy Thermometer Bon Appétit Portland Oregon Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 48
Number Of Ingredients 9
Steps:
- Coat inside of medium metal bowl with 1/2 teaspoon butter. Place remaining butter in same bowl; set aside.
- Combine sugars, half and half and salt in medium saucepan that's at least 4 inches deep. Let stand 10 minutes. Stir over medium-low heat until sugars are almost dissolved, frequently brushing down sides of pan with wet pastry brush, about 12 minutes. Increase heat to medium. Continue to stir until syrup comes to boil, occasionally brushing down sides of pan, about 10 minutes longer. Attach candy thermometer. Boil syrup without stirring until candy thermometer registers 234°F, about 16 minutes (caramel will bubble vigorously in pan).
- Attach thermometer to bowl with butter. Pour caramel over butter (do not scrape pan). Add vanilla (but do not stir). Cool caramel just to 112°F, about 1 hour 30 minutes. Using electric mixer, beat caramel until sheen just begins to disappear and mixture thickens slightly, about 4 minutes. Stir in chopped pecans. Cool mixture until thick enough to roll into balls, about 2 hours.
- Line 4 baking sheets with waxed paper. Using about 1 tablespoon mixture for each ball, spoon mixture in 48 mounds on 1 sheet. Press or roll each mound between palms of hands into ball. Refrigerate 30 minutes.
- Stir chocolate in medium bowl set over saucepan of barely simmering water until smooth and candy thermometer registers 115°F (do not allow bottom of bowl to touch water). Remove from over water. Drop 1 ball into chocolate. Using fork, turn to coat. Using fork tines, lift ball from chocolate, allowing excess to drip into bowl. Using knife as aid, slide ball off fork onto second prepared sheet. Repeat with 15 balls, rewarming chocolate as needed to maintain temperature of 115°F. While chocolate is still wet, sprinkle with 1/4 cup sprinkles. Repeat with remaining fudge balls and sprinkles in 2 more batches, placing 16 balls on each of remaining 2 unused sheets.
- Chill balls until coating is firm, about 30 minutes. (Can be prepared 2 weeks ahead. Refrigerate in covered containers.) Let stand 20 minutes at room temperature before serving.
BROWN SUGAR FUDGE
This fudge is an easy treat to keep on hand or give as a gift. It can be stored in an airtight container for up to 1 month. Adding 1/2 cup of chopped hazelnuts or pecans makes fudge taste like pralines - delicious!!
Provided by Chef mariajane
Categories Candy
Time 30m
Yield 80 pieces of fudge
Number Of Ingredients 5
Steps:
- Line a 9-inch baking pan with foil, leaving overhang on all sides. Grease the foil.
- Combine all ingredients in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low, and cook until the mixture reaches the soft ball stage on a candy thermometer, about 235F, 5-8 minutes.
- Remove pan from heat and allow to cool just until warm (about 120F) and not yet firm, 35-45 minutes. Using a wooden spoon, stir vigorously until the mixture lightens and is no longer shiny, 6-10 minutes. Spread mixture into the prepared pan and let set until firm, about 1 hour. Using the foil overhangs, remove the fudge from the pan and cut into 1-inch squares.
Nutrition Facts : Calories 44.1, Fat 1.4, SaturatedFat 0.9, Cholesterol 4.8, Sodium 11.7, Carbohydrate 8.1, Sugar 8, Protein 0.1
BROWN SUGAR-PECAN FUDGE BALLS
"I make a variety of candies for holiday gifts, and I always include these," writes Chloe Chapman of Portland, Oregon. "A friend of mine from the South, says that the filling tastes just like penuche, a creamy fudge-like candy made with brown sugar and butter." For proper texture, it's important to cool the candy mixture to 112°F (but no cooler).
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Coat inside of medium metal bowl with 1/2 teaspoon butter. Place remaining butter in same bowl; set aside.
- Combine sugars, half and half and salt in medium saucepan that's at least 4 inches deep. Let stand 10 minutes. Stir over medium-low heat until sugars are almost dissolved, frequently brushing down sides of pan with wet pastry brush, about 12 minutes. Increase heat to medium. Continue to stir until syrup comes to boil, occasionally brushing down sides of pan, about 10 minutes longer. Attach candy thermometer. Boil syrup without stirring until candy thermometer registers 234°F, about 16 minutes (caramel will bubble vigorously in pan).
- Attach thermometer to bowl with butter. Pour caramel over butter (do not scrape pan). Add vanilla (but do not stir). Cool caramel just to 112°F, about 1 hour 30 minutes. Using electric mixer, beat caramel until sheen just begins to disappear and mixture thickens slightly, about 4 minutes. Stir in chopped pecans. Cool mixture until thick enough to roll into balls, about 2 hours.
- Line 4 baking sheets with waxed paper. Using about 1 tablespoon mixture for each ball, spoon mixture in 48 mounds on 1 sheet. Press or roll each mound between palms of hands into ball. Refrigerate 30 minutes.
- Stir chocolate in medium bowl set over saucepan of barely simmering water until smooth and candy thermometer registers 115°F (do not allow bottom of bowl to touch water). Remove from over water. Drop 1 ball into chocolate. Using fork, turn to coat. Using fork tines, lift ball from chocolate, allowing excess to drip into bowl. Using knife as aid, slide ball off fork onto second prepared sheet. Repeat with 15 balls, rewarming chocolate as needed to maintain temperature of 115°F. While chocolate is still wet, sprinkle with 1/4 cup sprinkles. Repeat with remaining fudge balls and sprinkles in 2 more batches, placing 16 balls on each of remaining 2 unused sheets.
- Chill balls until coating is firm, about 30 minutes. (Can be prepared 2 weeks ahead. Refrigerate in covered containers.) Let stand 20 minutes at room temperature before serving.
- add your own note
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