Easy Penuche Icing Recipes

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.

Steps:

• Put butter and brown sugar in medium saucepan and bring to boil on medium heat.
• Turn heat down to low and boil for 2 minutes stirring constantly.
• Add milk and bring back to boil for 2 more minutes stirring constantly.
• Cool to lukewarm.
• Gradually add confectioners sugar and beat until spreading consistency.

Steps:

• Butter a baking sheet. Butter the sides of a heavy, 2-quart saucepan.
• In the saucepan, stir together white sugar, brown sugar, cream, milk and margarine and bring to a boil over medium heat. Heat, without stirring, 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 cool to lukewarm (110 degrees).
• Stir in vanilla and beat vigorously until mixture loses its gloss. Quickly stir in pecans and spread on prepared sheet. Score into squares while warm; cut when firm.

Steps:

• Butter an 8inch square pan;set aside.
• Combine Half-and-Half, butter, brown sugar, and granulated sugar in a medium saucepan.
• Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil. *Note: if sugar gets on the side of the pan, get a small bowl of water and a pastry brush and wipe down the sides.
• Add the candy thermometer (bulb of thermometer should not touch the bottom of the saucepan). Continue to cook until mixture reaches the soft-ball stage (238 degrees F).
• Pour into large heat-proof mixer bowl.
• Cool until lukewarm (about 110 degrees F). Don't stir it!
• Once it gets to the right temperature, add vanilla and beat with electric mixer until thick and candy looses it's gloss.
• Beat in pecans.
• Spread into prepared pan and refrigerate until firm.
• Cut into squares then store in refrigerator.

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.

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.

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.

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.

Steps:

• Whip Nutriwhip as directed.
• Fold in icing sugar and beat until smooth.
• Add color.
• (you can use liquid food coloring but you may need to add more icing sugar depending on how much you add.) Use on your favorite cake.
• Especially great on birthday cakes!