Mom’s Penuche


Say it with me, “Peh-noo-chee.” Or, do you call it brown sugar fudge? Mom always called it penuche but, some people call it brown sugar fudge and that describes it spot on. It is either a New England or a Southern delicacy and the origin of it is unclear.

Merry Christmas Everybody!



This is an old recipe that Mom used during the holidays when I was young and it is undoubtedly one of the sweetest confections you will ever put in your mouth!  Penuche is a form of fudge, except that it does not include chocolate and is lighter in color than fudge while being extremely sweet.  Penuche tastes like a very rich caramel.  

You make it by heating sugar and milk to the soft ball stage, letting it cool briefly, and then beating it until it is smooth and creamy.  Mom usually added chopped nuts walnuts but, that is optional.

Then, you get to the “workout” segment of it when you have to beat it!  It has to be beaten vigorously and it will make your arm feel like it is going to disintegrate but, you have to persevere!  Better yet, have someone handy to be your back-up and take turns at it.  It will definitely build those biceps up!

Penuche has an intense brown sugar buttery taste that is very dangerously addicting!  It would make a great home-made Christmas gift if you and your family don’t devour it first!  There is nothing else quite like it!



Mom’s Penuche

Ingredients:

3 cups light brown sugar, firmly packed
¼ cup light corn syrup
¾ cup milk
¼ teaspoon salt
2 tablespoons butter
½ cup walnuts or pecans chopped, optional

Method:

Mix all of the above together in a deep heavy sauce pan.  Using a candy thermometer, cook to 238 degrees.
Cool to 110 degrees.
Add vanilla.
Beat until stiff and mixture begins to gloss, about 10 minutes or more.
Very quickly stir in the nuts.
Pour into buttered 9” pan.
Cut into squares when firm.


Penuche is the perfect remedy for your sweet tooth! 

It will make you drool!!!


Have a Wonderful Christmas!!!


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“I know the look of an apple that is roasting and sizzling on the hearth on a winter's evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream... I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people's tales and old jokes sound fresh and crisp and enchanting.”
Mark Twain




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