Penuche is nothing more than brown sugar fudge. Half the appeal of penuche (pa-new-che) is the slightly sugary, grainy texture. It has rich caramel, vanilla, butterscotch flavors. It's not hard to make, but it does take a bit of time to create. I've been looking for a good recipe for a while, and I found this one on Pinterest (my guilty pleasure).
I live in a family of penuche lovers.
It's really quite interesting.
Most of them eschew sweets of any kind for most of the year, and at the holidays they turn into absolute sugarmongers. Penuche qualifies as pure sugar... just check out the ingredients below.
I'm all about sweets, but this is a treat best eaten in moderation. I'm also thinking that your dentist would like you to brush after consuming... just sayin'.
Yield: 1 8×8-inch pan of penuche
Ingredients for penuche fudge:
2 1/2 cups brown sugar
2 1/2 cups white sugar
2 cups whole milk or half and half
1 cup butter
1/2 teaspoon salt
2 teaspoons pure vanilla extract
1/2 cup toasted, finely chopped pecans or walnuts (optional)
Method for penuche fudge:
Line a 8×8-inch baking pan with parchment, leaving 2-inches overhang on two opposing sides. Make sure to fold the paper into the corners of the pan. For those more visually inclined, here’s a video tutorial, using a loaf pan.
In a heavy saucepan over medium-low flame, heat brown sugar, white sugar, milk, butter, and salt to 236F (soft ball stage) while stirring constantly. This should take 20-25 minutes.
Pour penuche into the bowl of a stand mixer. Beat on medium for 2-4 minutes, or until fudge is thick and smooth. Lower speed to low and add vanilla extract and chopped nuts.
Using a spatula greased with butter, spread penuche fudge into lined pan, smoothing out the top. Refrigerate for 30 minutes 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.
If you prefer chocolate for your sweet fix... here is the easiest fudge recipe ever!