Email to mhudgins@q.com      

Recipe Categories: marlainlasvegas's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGES_Tea BREADS_Bisquits BREADS_Breadsticks BREADS_Buns BREADS_Cornbread BREAD_Quick BREAKFAST BREAKFAST_French_Toast BREAKFAST_Omelet BREAKFAST_Pancakes BREAKFAST_Syrup BREAKFAST_Waffles C CANNING CASSEROLES CASSEROLES_Bakes CASSEROLES_Bean CASSEROLES_Pies_Meat_Veggie CASSEROLES_Vegetable CELEBRATE_THE_DATE_RECIPES COOKIES COOKING_FOR_A_CROWD COPY_CAT CROCKPOT D5 DESSERTS_Cakes DESSERTS_Cakes_Cheesecakes DESSERTS_Cakes_Cupcakes DESSERTS_Cakes_Ice_Cream DESSERTS_Cobblers DESSERTS_Cookies DESSERTS_Cookies_Bars_Squares DESSERTS_Crisp DESSERTS_Ice_Cream DESSERTS_Ice_Cream_Cones DESSERTS_Ice_Cream_Pops_Misc DESSERTS_Ice_Cream_Sndwiches DESSERTS_Ice_Cream_Sorbet DESSERTS_Ice_Cream_Sundae DESSERTS_Ice_Cream_Yogurt DESSERTS_JellO DESSERTS_Pies DESSERTS_Pies_Ice_Cream DESSERTS_Pizza DESSERTS_Pudding DESSERTS_Pudding_Mousse_Misc DESSERTS_Pudding_Tapioca DESSERTS_Tarts DESSERTS_Torte DIABETIC DIPS DIPS_And_Chips DIPS_FONDUE DIPS_Salsa EASTER EGGS EGGS_Deviled ETHNIC ETHNIC_Asian ETHNIC_Danish_Dutch ETHNIC_German ETHNIC_Indian ETHNIC_Irish ETHNIC_Italian_Greek ETHNIC_Jamaican_Brazillian ETHNIC_Mexican ETHNIC_Mexican_Nachos ETHNIC_Russian ETHNIC_Sweden_Norwegian FISHandSEAFOOD FISHandSEAFOOD_Shrimp FRUIT FRUIT_Melon HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Organic HEALTHY_Sugar_Free HEALTHY_Weight_Watchers HOLIDAYS_4th_of_July HOLIDAYS_Bastille_Day HOLIDAYS_Canada_Day HOLIDAYS_Colombus_Day HOLIDAYS_Earth_Day HOLIDAYS_Fathers_Day HOLIDAYS_Flag_Day HOLIDAYS_Grandparents HOLIDAYS_Groundhog HOLIDAYS_Jewish_Passover HOLIDAYS_Jewish_Rosh_Hashana HOLIDAYS_Jewish_Shavuot HOLIDAYS_Jewish_Sukkot HOLIDAYS_Mardi_Gras HOLIDAYS_Memorial_Day HOLIDAYS_Mothers_Day HOLIDAYS_New_Years HOLIDAYS_Superbowl HOLIDAYS_Thanksgiving_After HOLIDAYS_Valentines HOLIDAYS_Veterans_Day Jams_Jellies_Marmalade JEWISH KIDS KIDS_Back_To_School MEALS MEATS MEATS_Grilling MEATS_Kabobs_Skewers MEATS_Meatballs MEATS_Meatloaf MEATS_Pork MEATS_Poultry MISCELLANEOUS MISCELLANEOUS_Amish MISCELLANEOUS_Bruschetta MISCELLANEOUS_No_Bake_Cook MISCELLANEOUS_PA_Dutch MISCELLANEOUS_PotPies_MeatPies MISCELLANEOUS_Quiche NONFOOD PASTA_Lasagna PASTA_Ravioli PASTRIES_Crusts_Doughs PET_RECIPES PET_RECIPES_Bird PIZZA SALADS SALADS_Coleslaw SALADS_Dressing SALADS_Gelatin SALADS_Macaroni SALADS_Pasta SALADS_Potato SALADS_Salads_With_Dressings SANDWICHES SANDWICHES_Pita SANDWICHES_Wraps SAUCES SAUCES_Gravy SAUCES_Marinades SEASONAL_Fall_Autumn SEASONINGS_Condiments SEASONINGS_Misc SIDE_DISH SIDE_DISH_Potatoes SIDE_DISH_Potatoes_Baked SIDE_DISH_Rice SIDE_DISH_Stuffing SIDT_DISH_Potatoes_Baked SNACKS SNACKS_Candy SNACKS_Chips SNACKS_Smores SOUPS SPREADS_Friosting_Icing_Glazes TEX_MEX TIPS TIPS_How_To TIPS_Measure_Conv_Equiv TNT_From_the_Stars VEGETARIAN_VEGAN

07/22/2011 National Penuche Fudge Day N




Source of Recipe


Recipes 14


Recipe Introduction


When it comes to the fudge family, most people are familiar with the chocolate and vanilla varieties. Today (July 22) on National Penuche Fudge Day, we give some much deserved attention to fudge’s lesser known cousin.
Penuche is categorized as a fudge because it’s prepared in a similar fashion, but it stands apart from its chocolate and vanilla relatives in that it uses (along with the standard ingredients of milk and butter) brown sugar instead of or in addition to white sugar. Penuche therefore typically has a creamy tan color and a caramel flavor.
This fudge-like candy often includes nuts, which can have a significant impact on the flavor. Pecans are the most popular choice if you want to enhance the naturally sweet taste of the candy, while nuts like walnuts lend a more bittersweet quality.
Penuche is considered more of a regional specialty, in contrast to the fairly ubiquitous chocolate and vanilla fudges. It enjoys its greatest popularity in Mexico, parts of the American South, and New England, where confectioners sometimes add maple syrup to the recipe. Penuche was also once a staple sweet in Hawaii, where it was called panocha or penuche.
We suggest celebrating National Penuche Day by savoring a sizable chunk of penuche fudge.

Mash UA Telegraph



List of Ingredients




HOME COOKIN’ 07/22/2011 National Penuche Fudge Day No-Beat Penuche Fudge



No-Beat Penuche Fudge


2 c. sugar
1 c. brown sugar, lightly packed
1 tbsp. light corn syrup
2 c. half & half
6 tbsp. butter
3 oz. white confectionery coating, chopped
1 c. chopped pecans, crisped*

Recipe





*CRISP NUTS:
Preheat oven to 300 degrees, place nuts on ungreased cookie sheet and set in oven. Turn off oven at this time. Let set in oven for 15 minutes to crisp.

Line an 8-inch pan with foil, lightly butter foil. Set aside.

Combine sugars, syrup and half & half in a heavy 4-quart saucepan. Place over medium heat, stir constantly with a wooden spoon until sugar is dissolved. Clip on a candy thermometer, continue cooking, stirring often. When mixture comes to 237 degrees, remove from heat. Take off thermometer (total cooking time about 30 minutes). Let stand about 10 to 15 minutes.

While mixture is standing, cut butter into thin slices, lay on surface of fudge to melt. DO NOT STIR. When melted, add chopped coating and stir thoroughly until coating is melted, butter is well mixed, and mixture thickens. Stir in nuts. Put mixture in foil-lined pan.

Cool in refrigerator until set, about 30 minutes.