Easy Penuche Icing Recipes

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EASY PENUCHE



Easy Penuche image

This wonderfully easy Penuche recipe will blow you away with it's amazing brown sugar flavor and creamy texture! Perfect for the holidays and a tasty addition to cookie trays and dessert tables!

Provided by Trish - Mom On Timeout

Categories     Dessert

Time 15m

Number Of Ingredients 6

1 cup unsalted butter
2 cups packed brown sugar
½ cup whole milk
1 teaspoon vanilla extract
3 ½ to 4 cups sifted powdered sugar
1 ½ cups coarsely chopped pecans (plus additional for topping if desired)

Steps:

  • Spray a 9 x 5 inch loaf pan with cooking spray and line with parchment paper. Set aside.
  • Melt butter in a heavy bottomed 2 quart saucepan over medium-low heart, stirring as needed.
  • Stir in the brown sugar and cook for 2 minutes, stirring constantly.
  • Gently pour in the milk and stirring constantly, bring mixture to a boil.
  • Remove from heat and let cool for 30 to 40 minutes, or until the mixture is lukewarm or at room temperature.
  • Stir in the vanilla extract.
  • Stir in powdered sugar, one to one-half cup at a time, stirring until completely combined. Add powdered sugar just until the mixture is thick and has the consistency of fudge. (It wall harden as it chills.)
  • Stir in coarsely chopped pecans.
  • Spoon into the prepared loaf pan and top with additional pecans if desired.
  • Cover and cool until firm.
  • Cut into squares and store in the refrigerator in an airtight container.

Nutrition Facts : Calories 101 kcal, Carbohydrate 15 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 3 mg, Fiber 1 g, Sugar 14 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

SCRUMPTIOUS PENUCHE FROSTING



Scrumptious Penuche Frosting image

This scrumptious caramel-flavored frosting is the perfect frosting for any yummy cake. It is perfect on basic yellow cake as well as homemade pound cake. Some love it on chocolate cake as well.

Provided by HappyBakerBrittany

Categories     Desserts     Frostings and Icings

Time 40m

Yield 24

Number Of Ingredients 7

½ cup butter
1 cup dark brown sugar
¼ cup half-and-half cream
1 pinch salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
⅓ cup chopped pecans

Steps:

  • Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
  • Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.

Nutrition Facts : Calories 123.7 calories, Carbohydrate 19.7 g, Cholesterol 11.1 mg, Fat 5.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 31 mg, Sugar 19.2 g

EASY PENUCHE ICING



Easy Penuche Icing image

This recipe comes from an old version of the Betty Crocker Cookbook that my mother got when she first married. It is wonderful addition to any chocolate cake. Enough for 2 - 8" or 9" layers or 1 - 13x9" oblong cake.

Provided by Debbie Smith

Categories     Dessert

Time 15m

Yield 1 cake

Number Of Ingredients 5

1/2 cup butter
1 cup brown sugar
1/4 cup milk
1 3/4-2 cups confectioners' sugar
ice water

Steps:

  • Melt butter in sauce pan.
  • Stir in brown sugar.
  • Boil and stir over low heat for 2 minutes.
  • Stir in milk.
  • Bring to a boil, stirring constantly.
  • Cool to lukewarm.
  • Gradually stir in confectioner's sugar.
  • Place pan in ice water and stir until thick enough to spread.

PENUCHE



Penuche image

This is a delicious candy recipe of my late father's that he just loved to make. We loved it, too!

Provided by Paula

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 40m

Yield 64

Number Of Ingredients 7

2 cups brown sugar
1 cup white sugar
1 cup heavy cream
2 tablespoons light corn syrup
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup chopped pecans

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.

Nutrition Facts : Calories 58.9 calories, Carbohydrate 10.6 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.9 g, Sodium 12.8 mg, Sugar 10 g

PENUCHE FUDGE



Penuche Fudge image

This is a favorite recipe that has been in our family for over 20 years. My aunt taught me how to make it when I was 12 years old and I am still making it today. -Jhana Seidler, Venice, Florida

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 pounds (81 pieces).

Number Of Ingredients 8

1 teaspoon plus 1/4 cup butter, divided
2 cups packed brown sugar
1 cup sugar
3/4 cup 2% milk
2 tablespoons light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped walnuts

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.

Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 12mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

GRANDMA'S PENUCHE FROSTING



Grandma's Penuche Frosting image

This was my Grandmother's recipe. It was on a handwritten note inside her "school" cookbook. She made this often. It has been and will continue to be a family favorite. This is real good on chocolate cake.

Provided by Tarynne

Categories     Dessert

Time 25m

Yield 1 recipe

Number Of Ingredients 4

1/2 cup butter
1 cup brown sugar
1/4 cup hot milk
powdered sugar (about 3 cups)

Steps:

  • Melt butter in a large saucepan.
  • Add brown sugar and bring to a boil.
  • continue cooking for 1 minute until thickens.
  • Let set 15 minutes.
  • Mix in hot milk.
  • Add powdered sugar gradually till spreading consisitancy.
  • If it gets too thick add a little milk.

Nutrition Facts : Calories 1688.8, Fat 94.3, SaturatedFat 59.7, Cholesterol 252.6, Sodium 901.9, Carbohydrate 218.7, Sugar 213.5, Protein 3.2

EASY PENUCHE FROSTING



Easy Penuche Frosting image

Try our easy penuche frosting recipe made with brown sugar, butter, and confectioners' sugar on your next batch of cupcakes.

Provided by Diana Rattray

Categories     Dessert     Cakes

Time 15m

Yield 16

Number Of Ingredients 5

1/2 cup butter
1 cup brown sugar (packed)
1/4 cup milk
2 cups sifted confectioners' sugar (more or less)
hot water (optional)

Steps:

  • In a saucepan , melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium-low. Boil for 2 minutes, stirring constantly.
  • Add the milk and bring back to a boil, stirring constantly.
  • Remove the pan from the heat and let the mixture cool to lukewarm.
  • Gradually add sifted confectioners' sugar while beating until thick enough to spread. If it's too thick, add a little hot water.
  • Makes enough frosting to cover the top and sides of a 2-layer cake or a 13 x 9-inch cake.

Nutrition Facts : Calories 150 kcal, Carbohydrate 25 g, Cholesterol 16 mg, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, Sodium 51 mg, Sugar 25 g, Fat 6 g, ServingSize 16 servings, UnsaturatedFat 0 g

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