How To make Brown Sugar Fudge (Penuche)
1 c White Sugar; Granulated
1 c Light Brown Sugar; Firm Pack
1/2 c Heavy (Whipping) Cream
3 tb Molasses; *
2 oz Unsweetened Chocolate; 2 Sqs
4 tb Butter; 1/2 stick
1 1/2 t Vanilla
1/2 c Chopped Nuts; Optional
* This is to taste. The original recipe called for 4 Tbls of Molasses, STEP 1: 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. STEP 2: 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. STEP 3: 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. STEP 4: 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. STEP 5: Shock by placing the saucepan in the cold water in the sink. STEP 6: Seed by adding, without stirring, the vanilla. Then allow to cool. STEP 7: 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. STEP 8: 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. STEP 9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts (filberts)) before the fudge totally candies. STEP 10: Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature. YIELD: 1 pound of fudge. 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.
How To make Brown Sugar Fudge (Penuche)'s Videos
How To Make the ultimate Fudge With Condensed Milk.
How to make the ultimate fudge with condensed milk. This delicious creamy fudge recipe is super easy to make and taste amazing!!! We took it a step further and added some milk chocolate to the recipe for that extra richness. Loved by everyone this tasty treat would also make a great gift for family or friends.
Ingredients
397g Condensed milk (link to product)
450g demerara sugar
115g Butter
150ml milk
40g milk chocolate (optional)
Be extra careful with the fudge whilst cooking on stove!! It is extremely hot!! Handle with care... xx
PRODUCT LIST (AMAZON USA)
*MARBLE CHOPPING BOARD:
*GREEN KITCHEN UTENSIL SET:
*PORTABLE GAS STOVE:
*SQUARE BAKING TIN:
*NON STICK SAUCEPAN SET:
PRODUCT LIST (AMAZON UK)
Square baking tin:
Marble chopping board:
Green kitchen utensil set:
Portable gas cooker stove:
Non stick saucepan set of 3:
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Penuche
For The Full Recipe, Click Here:
1930 Penoche Penuche Brown Sugar Fudge Recipe
1930 Penoche Penuche Brown Sugar Fudge Recipe. Welcome Friends! Welcome to our regular Sunday morning Old Cookbook Show. The recipe today is Penoche / Penuche Brown Sugar Fudge Recipe.
Ingredients:
2 cups light brown sugar
½ cup milk
1 cup chopped peanuts, or walnuts
2 Tbsp butter
1/8 tsp salt
1 tsp vanilla
Method:
In a medium pot, boil sugar and milk to ’soft ball’ stage (234ºF-240ºF).
Remove from heat and stir in butter, salt and nuts.
Cool to between 110ºF- 100ºF, add vanilla and beat for 1-2 minutes.
Transfer to a greased 8x8 baking pan lined with a parchment sling.
Refrigerate until hard, and cut into squares.
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BROWN SUGAR CREAM FUDGE
Blitz recipe of how to make my faboulus brown sugar cream fudge. It's great for Christmas time and anytime of the year.
#brownsugar#fudge#sweet#christmas#sugarcreamfudge#brownsugarcreamfudge#blitzrecipe
Penuche Walnut Fudge with Chef Victoria Love.
Watch Chef Victoria Love demonstrate how to make Penuche Walnut Fudge.
Please click like and subscribe to @Chef Victoria Love's YouTube Channel and have fun in the kitchen!
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Chef Victoria Love’s
Penuche Fudge
1 Can (5 Oz) Evaporated Milk
1 1/2 Cups Light Brown Sugar, tightly packed (10.75 Oz)
½ Cup Unsalted Butter (4 Oz)
1 ½ Cups Mini Marshmallows
1 1/2 teaspoons Vanilla Extract
½ Cup Walnuts, chopped (2 Oz)
1.Spray a 8” x 8” inch loaf pan with non-stick cooking spray. Line with parchment paper.
2. Bring evaporated milk, brown sugar, and butter to a boil in a medium saucepan, stirring constantly. Reduce heat and simmer for 5 minutes. Remove from heat and stir in Marshmallow and Vanilla until smooth, fold in nuts.
4. 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.
Homemade Penuche Fudge
Are you in the holiday spirit?? Because we were when we made this fudge!
What a great recipe, this stuff tastes like the real deal. I've been eating penuche fudge for yearrrssss but I've never tried my hand at making it and I honestly don't think I'll ever go back to store bought because this was so easy and so good.
If you've never had penuche fudge, it's very sweet and has a strong brown sugar flavor, but the sweetness is cut by the buttery-ness. I added pecans to this batch and that was also an excellent addition to cut some of the sweetness.
For more recipe details, check out the link below!
Music: Move Like This by Jules Gaia via epidemic sound
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