Like children parents can learn new things as well if they keep there eyes and ears opened. That is what happened with our family this morning when I went to look up #FoodHolidays that falls today. Join me in celebrating July 22 National Penuche Fudge Day #NationalPenucheFudgeDay.
I don’t know about you but my family hadn’t ever heard of Penuche which we learned is a type of Fudge made with Butter, Milk, and Brown Sugar and flavored lightly with Vanilla. Penuche Fudge sound’s good doesn’t it?
Here is another fun fact for you. Penuche Fudge has a lighter texture than regular Fudge which is a easy way to distinguish Penuche Fudge from regular Fudge is by its color. Looks like my family needs to visit a Store that sells Fudge to see if we can find Penuche Fudge to try. Would you want to come with us and try Penuche Fudge?
Recipe for Penuche Fudge
Prep Time: 30 minutes Cook Time: 15 minutes Total Time: 45minutes
Ingredients
- 1 cup light brown sugar packed
- 2 cups granulated white sugar
- 1 cup whole milk
- 3 tablespoons unsalted butter (leave solid, but can cut into pieces)
- 1 ½ teaspoons pure vanilla extract
optional: 1 cup Pecans or Walnuts, coarsely chopped
Instructions
- 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).1 cup light brown sugar,2 cups granulated white sugar,1 cup whole milk
- Reduce heat to medium and continue cooking mixture, **without stirring**, until it reaches the soft-ball stage, 236F/113C degrees.
- Remove saucepan from the heat and add the (unmelted) butter and vanilla, but **DO NOT STIR**. Let the mixture cool without stirring until it reaches 110F/43C degrees. Start checking the temperature at 10 minutes and then check every 5 minutes, until it reaches 110F/43C.3 tablespoons unsalted butter,1 ½ teaspoons pure vanilla extract
- 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.
- Let cool completely before cutting into 1-inch squares. Store leftovers in a covered container in the refrigerator.
Thank you,
Glenda, Charlie and David Cates
