Penuche Recipe

Penuche

From freshfoodie 15 years ago

If you like vanilla fudge this will be a treat! Transcribed from Anne Willan's excellent "La Varenne Pratique" cookbook.

Line the sides and bottom of an 8-inch square non-stick baking pan with wax paper.
Put the sugar, cream, and salt into a saucepan and cook over medium heat, stirring with a wooden spoon until it all melts together.
Bring to a boil and continue cooking over medium heat without stirring until the temperature reaches the soft-ball stage (239F/115C). If crystals form on the sides of the pan, wash them down with a pastry brush dipped in warm water.
Let the mixture cool to 100F/38C; the texture should be glassy and smooth.
Add the vanilla extract and beat with a wooden spoon until the fudge is thick and creamy (about 5 minutes).
Pour the fudge into the prepared pan and leave to cool for at least 2 hours.
Cut into 1-inch squares and store in an airtight container, layered between sheets of wax paper.

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" It was excellent "
auntybea ate it and said...
My hubby will devour this!
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freshfoodie Ottawa, CA

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