OLD FASHIONED PENUCHE

6
Peggi Anne Tebben

By
@cookiequeen

A 100 year old dear friend of mine gave me this recipe about 8 years ago before she died.
She was still making it the year before she died.

Rating:
★★★★★ 3 votes
Comments:
Serves:
36 (1 1/2" pieces)

Ingredients

2 cups brown sugar (packed)
1 cup sugar
1 cup cream (20%)
2 tbsp. light corn syrup
1/4 tsp. salt
2 tbsp. butter
1 tsp. vanilla
* 1/2 cup chopped nuts

How to Make OLD FASHIONED PENUCHE

Step-by-Step

  • 1Combine first 5 ingredients in saucepan.
  • 2Stir over med. heat to dissolve sugar.
  • 3Cook to 234° or until a little dropped in cold water forms a soft ball. Stir occasionally. Remove from heat.
    PEGGI'S NOTE: This only took about 5 minutes to reach the soft ball stage for me,once it started to boil, which is 250° on my candy thermometer. I tested it at 234° & it still would not form a ball until 250°.
  • 4Add... butter.
  • 5Let stand without stirring until bottom of pan is lukewarm (120°).
    PEGGI'S NOTE: This took about an hour to cool to 120°. If forming into nut roll, add vanilla now & continue to cool until all the way cool & pliable enough to knead. This took me 2 hours of cooling total to form into somewhat of a log. Then I wraped in wax paper & froze for 30 minutes. Then rolled in nuts.
  • 6ADD...vanilla.
  • 7Beat until creamy.
  • 8Mix in ...1/2 cup chopped nuts.
    *Toast pecans or walnuts in 250° oven for 1 hour first.
  • 9Pour into greased 8 or 9" square pan.
    Cut into squares.
  • 10This is another way to prepare this as suggested in an old cook book.

    EASY NUT ROLL: Turn out cooled fudge onto buttered waxed paper. Knead or fold over several times. Shape into 12" roll. Place on waxed paper covered with
    cut-up nuts. Roll up in the paper. Chill. Slice.

Printable Recipe Card

About OLD FASHIONED PENUCHE

Course/Dish: Other Desserts