Amish Pecan Penuche Recipes

PENUCHE FUDGE

Steps:

• Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugars, milk, corn syrup and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla and remaining butter to pan (do not stir)., Cool, without stirring, to 110°, about 40 minutes. Beat with a spoon until fudge just begins to thicken. Add walnuts; continue beating until fudge becomes very thick and just begins to lose its sheen (about 10 minutes total). Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers.

PENUCHE

Steps:

• Butter an 8x8 inch square dish.
• In a medium saucepan over medium heat, combine brown sugar, white sugar, cream, corn syrup and salt. Stir until sugar is dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool without stirring until bottom of pan is lukewarm. Pour in vanilla and beat until creamy. Stir in nuts. Pour into prepared pan.
• Let cool completely before cutting into squares.

PENUCHE FUDGE

Steps:

• Coat a 5-by-10-inch loaf pan with cooking spray. Line with plastic wrap leaving a 2-inch overhang on 2 sides.
• Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 25 minutes.
• Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla and walnuts.
• Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using plastic overhang, and discard plastic. Cut into 18 pieces.

PECAN PENUCHE

Steps:

• In a 3-quart saucepan, combine the sugars and milk, and bring to a boil over medium heat, stirring constantly.
• Continue cooking, without stirring, until the mixture reaches the soft-ball stage (236 degrees F on a candy thermometer). Remove from the heat. Add the butter and vanilla, but do not stir. Let the mixture cool, without stirring, until it reaches 110 degrees F and the outside of the pan feels lukewarm, about 40 minutes.
• While the mixture is cooling, butter an 8-inch square pan. With a wooden spoon, beat the mixture until it becomes thick and loses its' gloss. Quickly stir in the pecans and pour into the pan (Don't scrape the sides, since they may be sugary).
• When firm, cut with a sharp knife into 1 1/2-inch squares.

AMISH PECAN PENUCHE

Steps:

• Combine the sugar and milk in a 4 quart heavy bottomed pan and cook over medium heat, stirring constantly with a wooden spoon to avoid curdling.
• Cook until the soft ball stage is reached 234*-240*.approximately 16-17 minutes. remove the pan from the heat, and add the butter, and set aside to cool without stirring.
• When it is lukewarm 110* approximately 1 hour. but keep checking. beat until thick and creamy, about 2 minutes by hand. Add the vanilla, pecans and salt and mix thoroughly.
• Transfer immediately to a lightly buttered 8x8 pan.
• Cool completely and cut into 1x2" pieces.

BUTTER PECAN COOKIE BARS WITH PENUCHE DRIZZLE

Steps:

• Preheat oven to 350°. In a large bowl, beat brown sugar and butter until blended. Beat in eggs, then vanilla. In another bowl, whisk flour and salt; gradually beat into sugar mixture. Stir in 3/4 cup pecans. Pour into a greased 13x9-in. baking pan; sprinkle with remaining 1/4 cup pecans., Bake until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack., For icing, in a small saucepan, melt butter over low heat. Stir in brown sugar; cook and stir 30 seconds. Add milk; cook and stir 30 seconds. Remove from heat; whisk in confectioners' sugar until smooth. Immediately drizzle over bars; let stand until set. Cut into bars.