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