Yield Makes 18 pieces Number Of Ingredients 8 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.
Time 1h30m Number Of Ingredients 8 Steps:
Line a 8×8-inch square baking pan with parchment, leaving 2-inches overhang on two opposing sides. Make sure to fold the paper into the corners of the pan. In a heavy saucepan over medium-low flame, heat brown sugar, white sugar, corn syrup, milk, butter, and salt to 242°F (117°C) while stirring occasionally to prevent the bottom from scorching. Cooking should take anywhere from 20-25 minutes. Immediately pour penuche into the bowl of a stand mixer. Add vanilla extract. Beat on medium for 4 minutes, until fudge is thick and smooth. Lower speed to low and add walnuts or other chopped nuts, and beat just a few times until the nuts are dispersed evenly into the penuche. Turn off the mixer. Using a spatula greased with butter, spread penuche fudge into the square pan lined with parchment. Smooth out the top with a spatula. Refrigerate for 1 hour before cutting. If refrigerated, penuche will keep in a sealed container for up to a week. For maximum freshness, don’t cut until ready to serve.
Time 45m Number Of Ingredients 5 Steps:
In a 3-quart saucepan combine both sugars and the milk and bring to a boil over medium-high heat, while stirring constantly. Once it reaches a boil, stop stirring the mixture (so fudge doesn’t turn gritty). Reduce heat to medium and continue cooking mixture, without stirring, until it reaches the soft-ball stage, 236F/113C degrees.If mixture is stirred after boiling and before cooling down, large sugar crystals will form and fudge will be gritty Remove saucepan from the heat and add the butter and vanilla, but DO NOT STIR. Let the mixture cool without stirring until it reaches 110F/43C degrees. Start checking the temperature at 20 minutes and then check every 5 minutes, until it reaches 110F/43C. While the mixture is cooling, butter an 8-inch-square pan. Set aside. Once the mixture has cooled down, beat with a wooden spoon until the butter is fully incorporated and mixture starts to thicken. Quickly pour the fudge into the buttered pan before it becomes too solid. If using optional 1 cup chopped nuts, quickly stir them into the fudge right before pouring into the prepared pan Let cool completely before cutting into 1-inch squares. Store leftovers in a covered container in the refrigerator.
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.
Time 1h Yield 24 Number Of Ingredients 7 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.
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.
Time 45m Yield 12 Number Of Ingredients 5 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.
Time 40m Yield 1 pound Number Of Ingredients 6 Steps:
Butter an 8inch square pan;set aside. Combine Half-and-Half, butter, brown sugar, and granulated sugar in a medium saucepan. Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil. *Note: if sugar gets on the side of the pan, get a small bowl of water and a pastry brush and wipe down the sides. Add the candy thermometer (bulb of thermometer should not touch the bottom of the saucepan). Continue to cook until mixture reaches the soft-ball stage (238 degrees F). Pour into large heat-proof mixer bowl. Cool until lukewarm (about 110 degrees F). Don’t stir it! Once it gets to the right temperature, add vanilla and beat with electric mixer until thick and candy looses it’s gloss. Beat in pecans. Spread into prepared pan and refrigerate until firm. Cut into squares then store in refrigerator.
More about “penuche fudge recipes”
Number Of Ingredients 6 Steps:
Spray a 9 x 5 inch loaf pan cooking spray and line with parchment paper. Set aside. Can use 8 or 9 inch square if desired. 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.
