Penuche

Penuche takes approximately 5 hours from beginning to end. This recipe makes 5 servings with 643 calories, 3g of protein, and 25g of fat each. For $1.06 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It works well as a side dish. Head to the store and pick up brown sugar, vanillan extract, granulated sugar, and a few other things to make it today. 67 people have tried and liked this recipe. It is brought to you by The Baking Pan. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 19%, this dish is not so excellent. Similar recipes are Penuche Fudge, Penuche Fudge #SundaySupper, and Scrumptious Penuche Frosting.

Servings: 5

Preparation duration: 300 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large heavy-bottomed pan, combine granulated sugar, dark brown sugar, light brown sugar, whole milk, and whipping cream. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Tip: Rub a drop of the warm sugar mixture between your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels sandy, continue warming and stirring until the mixture is smooth.Increase the heat to medium or medium high and bring to a boil, stirring frequently and scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of 238 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 230 degrees to slow the cooking because at this point it will quickly reach 238 degrees.Let the candy sit until the bubbling has stopped. Scatter the butter pieces on top of the hot candy and add the vanilla, but dont stir. After the candy has cooled a bit, give the candy a quick stir to combine the butter and vanilla but dont worry about completely combining at this step. Let candy sit until cooled to approximately 140 to 150 degrees.When candy is cooled to approximately 140 to 150 degrees beat with a wooden spoon until the candy thickens slightly and just begins to lose its gloss, 1 to 2 minutes. Quickly add cup chopped pecans and stir just until mixed.Scrape the candy into the prepared pan and smooth the top with a rubber spatula or wooden spoon. Tip: If candy is hard to smooth, pat smooth with your hands. Sprinkle the remaining cup chopped pecans over the top and gently press into the candy. Let set about 1 to 4 hours to completely cool and become firm. Cut into approximately 1-inch squares.

 

Step by step:

1. In a large heavy-bottomed pan, combine granulated sugar, dark brown sugar, light brown sugar, whole milk, and whipping cream.

2. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Tip: Rub a drop of the warm sugar mixture between your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels sandy, continue warming and stirring until the mixture is smooth.Increase the heat to medium or medium high and bring to a boil, stirring frequently and scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of 238 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 230 degrees to slow the cooking because at this point it will quickly reach 238 degrees.

3. Let the candy sit until the bubbling has stopped. Scatter the butter pieces on top of the hot candy and add the vanilla, but dont stir. After the candy has cooled a bit, give the candy a quick stir to combine the butter and vanilla but dont worry about completely combining at this step.

4. Let candy sit until cooled to approximately 140 to 150 degrees.When candy is cooled to approximately 140 to 150 degrees beat with a wooden spoon until the candy thickens slightly and just begins to lose its gloss, 1 to 2 minutes. Quickly add cup chopped pecans and stir just until mixed.Scrape the candy into the prepared pan and smooth the top with a rubber spatula or wooden spoon. Tip: If candy is hard to smooth, pat smooth with your hands. Sprinkle the remaining cup chopped pecans over the top and gently press into the candy.

5. Let set about 1 to 4 hours to completely cool and become firm.

6. Cut into approximately 1-inch squares.

Nutrition Information:

covered percent of daily need