Salted Penuche Fudge Sauce Ice Cream Topping Recipes

SALTED PENUCHE FUDGE SAUCE - ICE CREAM TOPPING RECIPE

Salted Penuche Fudge Sauce - Ice Cream Topping Recipe image

This salted penuche fudge ice cream topping is way better than your average butterscotch topping. Full of brown sugary goodness and a touch of salt, this topping is totally addicting.

Provided by Stephanie Stiavetti

Categories Dessert

Time 30m

Number Of Ingredients 6

Ingredients

2 1/2 cups brown sugar
2 1/2 cups white sugar
2 cups milk
1 cup butter
1 teaspoon salt
1 teaspoon vanilla extract

Steps:

In a heavy saucepan over medium-low flame, heat brown sugar, white sugar, milk, butter, and salt to 236°F (113°C) while stirring constantly. This should take 20-25 minutes.
Pour penuche into the bowl of a stand mixer. Beat on medium for 2-4 minutes, or until fudge is thick and smooth. Lower speed to low and add vanilla extract.
While it is still warm, pour over ice cream and top with nuts. It also goes great drizzled onto cakes, bread pudding, or anything that could use a kick in the pants. Or scoop the penuche fudge topping into airtight glass jars and store in the refrigerator for up to two weeks.

Nutrition Facts : Calories 1309 kcal, Carbohydrate 219 g, Protein 4 g, Fat 50 g, SaturatedFat 31 g, Cholesterol 141 mg, Sodium 1098 mg, UnsaturatedFat 16 g, ServingSize 1 serving

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

Ingredients

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.

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