Penuche is basically a fudge flavor made from brown sugar, butter, and milk. A fudge is homemade candy, and very simple to make. Penuche fudge contains no chocolated, but instead has a golden brown color and a caramel flavor (as it is made with brown sugar). It is known as one of the three distinct varieties of fudge, with the other 2 being chocolate and white fudge (also known as "blond" fudge). Anyone can make fudge. It uses only flavor of vanilla. Penuche color is lighter than regular fudge. It is made by the caramelization of brown sugar and so its taste is similar to the reminiscent of caramel. Variety of nuts can be added as per the taste especially pecans. It is a chief regional food of New England and some places United States also. But it is more difficult to prepare the traditional chocolate fudge.
History of Penuche
The exact origins of National Penuche Day are not known. However, penuche itself is said to date back to the turn of the 20th centure. It was most widespread in the early to mid 1900's and its popularity has waned along with the decline of home candy-making. The exact origins of National Penuche Day are not known. However, penuche itself is said to date back to the turn of the 20th century. It was most widespread in the early to mid 1900's and its popularity has waned along with the decloine of home candy maiking.
Recipe of PenucheTales of recipe
Nowadays, it has become common in some places to add maple syrup to the recipe for penuche fudge. Some confectioners name this as "maple syrup penuche fudge." This new recipe is gaining popularity. Penuche is also liked as a boiled icing flavor. It used to be very popular in Hawaii where the name was given as “Panocha.” It was commonly used as topping for prune cake. Other names for Penuche are Noochie and creamy praline fudge.
- 2 cups brown sugar
- 1 cup water (or milk, cream, or evaporated milk if desired)
- 1 teaspoon vanilla
- 1 cup nutmeats
- 1/4 teaspoon salt
- 1 Tablespoon butter
•Slowly stir the brown sugar until it is dissolved.
•Add water and salt to the dissolved sugar.
•Boil brown sugar, water, and salt without stirring to form soft balls Add butter.
•Place saucepan containing the candy mixture in cold water.
•When saucepan is cooled, beat the candy until smoothens.
•Add vanilla and nutmeats.
•Pour candy on wax paper or oiled pan and cut into squares.
•It is good in taste and lighter tan regular fudge.