Best 8 Penuche Fudge Recipes

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.

PENUCHE FUDGE

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.

PENUCHE FUDGE

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.

PENUCHE SUGAR FUDGE

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.

BUTTERY PENUCHE (BROWN SUGAR) FUDGE

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 WALNUT FUDGE

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

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

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.