GRANDMA'S PENUCHE FROSTING
This was my Grandmother's recipe. It was on a handwritten note inside her "school" cookbook. She made this often. It has been and will continue to be a family favorite. This is real good on chocolate cake.
Provided by Tarynne
Categories Dessert
Time 25m
Yield 1 recipe
Number Of Ingredients 4
Steps:
- Melt butter in a large saucepan.
- Add brown sugar and bring to a boil.
- continue cooking for 1 minute until thickens.
- Let set 15 minutes.
- Mix in hot milk.
- Add powdered sugar gradually till spreading consisitancy.
- If it gets too thick add a little milk.
Nutrition Facts : Calories 1688.8, Fat 94.3, SaturatedFat 59.7, Cholesterol 252.6, Sodium 901.9, Carbohydrate 218.7, Sugar 213.5, Protein 3.2
PEANUT BUTTER PENUCHE, GRANDMA W
A peanut butter candy that is sure to satisfy!
Provided by Megan Stewart
Categories Candies
Number Of Ingredients 7
Steps:
- 1. Butter bottom and sides of 4 quart saucepan. Combine sugars, milk, syrup and salt. Cook and stir over med heat until dissolved and mixture begins to boil. Reduce heat, attach candy thermometer to side of pan. Continue cooking, stirring occasionally, until thermometer reads 236 degrees. Soft boil stage. Remove from heat, add peanut butter but do not stir it in. Set pan aside, allow to cool undisturbed. Do not stir or move pan while cooling. When thermometer reaches 115 degrees, add vanilla. Beat by hand vigorously about 10 min or until mixture starts to lose it's gloss. Pour into buttered 8" square pan. Score into small squares. When candy is only slightly warm, cut or break into squares.
PEANUT BUTTER PENUCHE
Make and share this Peanut Butter Penuche recipe from Food.com.
Provided by Steve P.
Categories Candy
Time 40m
Yield 2 Pounds
Number Of Ingredients 7
Steps:
- Butter the bottom and sides of a heavy 4-quart saucepan.
- In pan, combine the sugars, milk, corn syrup and salt.
- Cook and stir over medium heat until sugars dissolve and mixture begins to boil.
- Reduce heat; attach candy thermometer to pan.
- Continue cooking, stirring occasionally, until thermometer reads 236°F.
- Remove from heat; add peanut butter but do not stir it in; set pan aside.
- Do not stir or move pan during cooling.
- When thermometer reaches 115°F, add vanilla extract.
- Beat by hand until mixture loses its gloss; pour into buttered pan.
- When penuche is only slightly warm, cut into small squares.
Nutrition Facts : Calories 2104, Fat 37, SaturatedFat 9.4, Cholesterol 17.1, Sodium 739.5, Carbohydrate 441.4, Fiber 3.9, Sugar 420.9, Protein 20.2
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
EASY PENUCHE
This wonderfully easy Penuche recipe will blow you away with it's amazing brown sugar flavor and creamy texture! Perfect for the holidays and a tasty addition to cookie trays and dessert tables!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Spray a 9 x 5 inch loaf pan with cooking spray and line with parchment paper. Set aside.
- Melt butter in a heavy bottomed 2 quart saucepan over medium-low heart, stirring as needed.
- Stir in the brown sugar and cook for 2 minutes, stirring constantly.
- Gently pour in the milk and stirring constantly, bring mixture to a boil.
- Remove from heat and let cool for 30 to 40 minutes, or until the mixture is lukewarm or at room temperature.
- Stir in the vanilla extract.
- Stir in powdered sugar, one to one-half cup at a time, stirring until completely combined. Add powdered sugar just until the mixture is thick and has the consistency of fudge. (It wall harden as it chills.)
- Stir in coarsely chopped pecans.
- Spoon into the prepared loaf pan and top with additional pecans if desired.
- Cover and cool until firm.
- Cut into squares and store in the refrigerator in an airtight container.
Nutrition Facts : Calories 101 kcal, Carbohydrate 15 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 3 mg, Fiber 1 g, Sugar 14 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
GRANDMA'S CREAMY PEANUT BUTTER FUDGE
This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. If it's going to feel like peanut butter in my mouth, then what's the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue.
Provided by Chef John
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 64
Number Of Ingredients 5
Steps:
- Sift sugar through a fine-mesh strainer into a large bowl.
- Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
- Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
- Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 8.3 g, Cholesterol 9.5 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.9 g, Sodium 43.3 mg, Sugar 7.5 g
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.
GRANDMA'S PEANUT BUTTER FUDGE
Years ago my Grandmother found this recipe in one of my Granddad's Farm Journal magazines. It has been passed down for 4 generations. We love it. Not just a holiday treat, it is delicious and easy to make.
Provided by Donna Laster
Categories Candies
Time 40m
Number Of Ingredients 4
Steps:
- 1. add milk and sugar to large pan. Cook on med heat constantly stir. (do not go around sides of pan will make candy sugary) after about 8-10 minutes take bowl fill with cold water and put a spoon of the candy in the bowl with the water. If it holds together in a soft ball when you pick it up it is ready to take off the stove. While candy is cooling go to the next step.
- 2. Measure out you 3/4 cup of peanut butter and get a tsp for adding vanilla flavoring.
- 3. add vanilla and peanut butter to cooked mixture. Stir just enough to get the peanut butter and vanilla blended. (if you wait too long to stir it will harden in the pan) Pour into a buttered platter or square pan and cut before it hardens.
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.
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