Penooooosh.
I just love this new word in my vocabulary.
And the fact that this lovely, noosh-y word describes the richest of caramel fudge is just icing on the cake.
And penuche as icing on the cake? Someone totally did that, and I want that someone to be me soon.
This month’s First on the First challenge was right up my sweet-loving alley, but upon completion I actually found this fudge a leeetle too sweet and rich for my tastes (did I just say that?! Did so.) I think if it had been chocolate I would’ve been fine, but caramel isn’t my top flavour choice and the flavour here is deep. After eating one of the pieces in the photograph, I went into caramel-butterscotch overload and promptly cut the rest of the pieces in half, and that was a perfect size. Each little piece is jam-packed with intense buttery brown sugar flavour, so if you or someone you know is a butterscotch fan, this is a must-try. Just put your patient hat on before you start…waiting for the temperature to rise on your sugar is a seriously tedious business.
I was lucky to have my dear friend Alicia over to help the day I made this, so we could alternate holding the baby and stirring the sugar – who would’ve thought my friend who used to store her shoes in the oven so the space would get some use is now patiently helping me make candy?!
Thanks Alicia – you’re welcome in my kitchen any time :)
- Non stick cooking spray
- 1 can (5 ounces) evaporated milk
- 1½ cups packed light brown sugar
- 5 ounces (1¼ sticks) butter
- ⅛ teaspoon salt
- ½ cup confectioners' sugar (aka icing sugar or powdered sugar)
- 1 teaspoon vanilla extract
- Sea salt for sprinkling (optional)
- Coat a 5x9" loaf pan with cooking spray. Line with plastic wrap, leaving a 2-inch overhang on the ends for easy removal later.
- In a medium saucepan, bring evaporated milk, brown sugar, butter, and salt to a boil, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 30 minutes.
- Transfer to a completely clean and dry mixer bowl, and beat in confectioners' sugar on low speed. Increase speed to medium, and beat until mixture is thickened and completely smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla, beating until well combined.
- Spread mixture evenly in pan. Sprinkle lightly with coarse salt, if desired. Refrigerate, uncovered, until firm, 4+ hours (or overnight). Lift out fudge using plastic overhang, peel off plastic and transfer to a cutting board. Cut into 30 pieces.
*Source: Adapted from Martha Stewart.
Penuche sound like a good idea? Check out some more versions from the other First on the Firsters!
- Pumpkin Spice Penuche by Food Babbles
- Penuche Topping by Suitcases & Sweets
- Pumpkin Spice Cake with Penuche Frosting by Go Running, Mama!
- Traditional Penuche by poet in the pantry
- Hazelnut Penuche by Omeletta
If anyone is unsure about making this.. DONT BE. It’s amazing and so easy. I could have eaten the whole thing to myself. I do have an iota of self control though. But that’s all.. ;)
:) Thanks for the feedback Keara, and I’m with you on the self control!
Your penuche is perfection! Look at that! It must be the hand-stirring. My impatience got me in the end–3 times! Beautiful job!
It does go in a mixer for the last step, just the heating part is hand-stirring :) It is definitely a test of patience!
I can see how sweet it is. Too sweet for me too, but those sugar lovers out there would gobble it up.
Great photos! And I love the idea of sprinkling sea salt on top. Yum!
I know Carrie and Kate and wanted to peek at your results but my biggest takeaway from this post was your reference to your friend!
I’m staying with some friends for a bit; my home sold quicker than I imagined and my new house won’t be done til November so they invited me in. They cook so little they use their oven as a breadbox. After 2 mishaps (I am so NOT used to checking the oven for bread before pre-heating) they relegated the bread to the top of the fridge.
She mentioned yesterday that they’ll have to get used to putting it in the oven again when I move. I guess I’ve taught them nothing…as in using the oven for reasons other than it being a huge bread box. Bummer! :)
Hahaha, oh dear! I can’t even imagine how many times I would have melted bread bags if I stayed in that house – thanks for the laugh :) Maybe when you go they will miss the cooking so much the impact will come later and the bread will stay on top of the fridge!
I want to try some of your penooooosh! :) What a fun word, and it looks so so good. I am such a brown sugar fan, even eating it straight sometimes (shh), so I think I would love it!
Your penoooosh looks amazing!!! I love the deep color, how incredibly smooth it looks and that sprinkling of sea salt is the perfect finishing touch. Love! Oh, and I am definitely with you on this one. It was very sweet. I could only eat a small portion as well. A little nibble is all you need.
Cool name and looks delicious!
Your penuche turned out gorgeous!! I had such a heck of a time making mine, but yours looks smooth and creamy and yummy. I’m one of the aforementioned butterscotch fiends, so sign me up for more penuche anytime :)