Grandmas Penuche Frosting Food

EASY PENUCHE FROSTING

Steps:

• In a saucepan , melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium-low. Boil for 2 minutes, stirring constantly.
• Add the milk and bring back to a boil, stirring constantly.
• Remove the pan from the heat and let the mixture cool to lukewarm.
• Gradually add sifted confectioners' sugar while beating until thick enough to spread. If it's too thick, add a little hot water.
• Makes enough frosting to cover the top and sides of a 2-layer cake or a 13 x 9-inch cake.

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.

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.

SCRUMPTIOUS PENUCHE FROSTING

Steps:

• Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
• Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.

PENUCHE FROSTING FROM VENITA, GRANDMA W

Steps:

• 1. Melt butter, add brown sugar and boil 2 min. Remove from stove, cool slightly, add milk. Beat in enough powdered sugar to spread on cake.

NANNY'S PUMPKIN COOKIES WITH MAPLE PENUCHE FROSTING

Steps:

• Preheat oven to 350°F.
• In large bowl or mixer beat together 1/2 cup sugar, 1/2 cup brown sugar and 1 cup butter until light and fluffy.
• Add pumpkin, vanilla, and egg and blend well.
• Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt mix well.
• Stir in pecans.
• Drop by rounded spoonfuls (an 80 scoop works great!) a couple of inches apart onto ungreased cookie sheets.
• Bake at 350°F for 10-12 min or just until the edges only are light golden brown.
• Immediately remove from cookie sheets and cool on rack.
• Maple Penuche Frosting.
• In a medium sauce pan combine 1/2 cup dark brown sugar, 3 tbls butter and bring to a boil.
• Add maple syrup and cook over medium heat for 1 minute or until slightly thickened, stirring constantly!
• Let cool 10 minutes.
• Add cream; and beat until smooth.
• Beat in powdered sugar gradually until desired consistency for frosting.
• Frost cooled cookies and keep in single layer in an air tight container to keep moist and fresh--that is if they last that long!

PENUCHE FROSTING FOR PENUCHE BARS

Steps:

• In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable.