Recipe

Penuche Recipe


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

Freshfoodie

 Does this look good? Yeah! / Nope
Fans
Ingredients
  • 4 cups Light brown sugar
  • 2 cups Cream (35% fat)
  • pinch of salt
  • 1 tsp Vanilla extract

Directions
  1. Line the sides and bottom of an 8-inch square non-stick baking pan with wax paper.
  2. Put the sugar, cream, and salt into a saucepan and cook over medium heat, stirring with a wooden spoon until it all melts together.
  3. 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.
  4. Let the mixture cool to 100F/38C; the texture should be glassy and smooth.
  5. Add the vanilla extract and beat with a wooden spoon until the fudge is thick and creamy (about 5 minutes).
  6. Pour the fudge into the prepared pan and leave to cool for at least 2 hours.
  7. Cut into 1-inch squares and store in an airtight container, layered between sheets of wax paper.

Recent Gawkers
Not quite what you're looking for? See more Dessert / Misc
Comments


My hubby will devour this!


Add a Comment
You must be logged in to comment on a recipe. Login
Alterations
No alterations yet


Suggest an Alteration
You must be logged in to suggest a recipe alteration. Login
Viewing Penuche Recipe

Tool Box

url
Print Recipe
Email it
Send Recipe to Cell Phone
Login to Add a Note [?]
Login to Save this [?]
Subscribe to freshfoodie [?]
Flag as Interesting/Unique [?]
Add to Comparison Queue [?]

Flavors

Login to Add Flavor Tags [?]

Ratings & Honors

5

You need to be logged in to rate a recipe.

Groups

This recipe belongs to the following groups:
You need to be logged in to add a recipe to a group

Related Menus