Food is my absolute favorite love language. I seek out opportunities to bake for the people I love, and I derive great pleasure in the filling of their tummies and tickling of their taste buds. So if you have any requests, I will be happy to fill them!
Today I took a pan of penuche (puh-noo-chee) to some fellow mamas at a play date, and the recipe was requested. I love chocolate, but I also adore butterscotch and caramel flavors! That makes this fudge my favorite to make. Not to mention it's a special New England treat. The ingredients are simple; the instructions are simple enough. But it is certainly a treat that requires patience, attention, and presence in the kitchen. (And a candy thermometer.) Basically, don't make it until the kids are in bed. Added bonus: you'll be the only one around to lick the pan. And you will lick the pan.
Penuche
(Better Homes & Gardens recipe, doubled)2 cups granulated sugar
2 cups packed brown sugar
1 1/3 cups half-and-half or light cream
4 tablespoons butter
2 teaspoons vanilla
1 cup walnuts (optional if you absolutely hate nuts. otherwise, a must!)
1) Butter an 8x8 baking dish, set aside.
2) Butter sides of medium-large saucepan. In saucepan combine sugar, brown sugar, and half-and-half. Cook and stir over medium heat until mixture boils. Clip candy thermometer to side of pan. Reduce heat to medium low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer reads 236 degrees F, soft-ball stage. (About 15 minutes.) Boiling at a steady rate-not too fast or slow-will ensure the consistency of the fudge is neither too hard nor too soft.
3) Remove saucepan from heat. Add butter and vanilla but do not stir. Cool, w/o stirring, to 110 degrees F (about 40 minutes).
4) Remove thermometer. Beat mixture vigorously w/ a clean wooden spoon until it just begins to thicken. Add walnuts and continue beating until penuche becomes thick and just starts to lose its gloss (about 10 minutes total.) Your tricep will curse you.
5) Immediately spread penuche evenly in the prepared pan. Score into squares while warm. When penuche is firm, use foil to lift it out of pan. Cut penuche into desired size squares. Store tightly for up to a week.
