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
Old Fashioned Penuche Fudge Recipe
Make creamy, delicious, old fashioned penuche fudge with this classic candy recipe. Get all the details, including a free, printable, one page version of this recipe on the blog 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.
Le Gourmet TV Is Now - Glen & Friends Cooking!
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Making Old Fashioned Christmas Candy - Penuche and Divinity!
Join me today as I create two family favorite recipes from the 1953 Betty Crocker Cookbook!
French Canadian brown sugar fudge
2 packed cups light brown sugar
1 cup granulated sugar
1 cup double cream
2 tbsp butter
8 inch square baking tin
greaseproof paper
Penuche Brown Sugar Fudge - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Penuche Brown Sugar Fudge Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 tb : Butter
1 c : Unsalted Peanuts
3 c : Brown Sugar; Packed
1 1/2 ts : Vanilla Extract
3/4 c : Milk
Nanny's Brown Sugar Fudge Recipe
Link to recipe:
Nanny’s Brown Sugar Fudge is an old-fashioned boiled candy recipe that is also referred to as penuche. This fudge is made with light brown sugar, evaporated milk, corn syrup, salt, butter, and a touch of vanilla extract.