Pecan Penuche Recipes

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PENUCHE FUDGE

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



Penuche Fudge image

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.

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

PENUCHE FUDGE

This is a favorite of mine and I make this every Christmas. The kids go nuts over it.

Provided by BRENDA CLARK

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 1h

Yield 24

Number Of Ingredients 7



Penuche Fudge image

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.

Nutrition Facts : Calories 113.2 calories, Carbohydrate 22.1 g, Cholesterol 1.5 mg, Fat 3 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.6 g, Sodium 15.7 mg, Sugar 21.7 g

1 ½ cups white sugar
1 cup brown sugar
⅓ cup half-and-half cream
⅓ cup milk
2 tablespoons margarine
1 teaspoon vanilla extract
½ cup pecan halves

PENUCHE

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



Penuche image

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

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

PENUCHE SUGAR FUDGE

Try substituting peanuts or walnuts for the pecans.

Provided by sal

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 45m

Yield 12

Number Of Ingredients 5



Penuche Sugar Fudge image

Steps:

  • In a medium saucepan, combine brown sugar, cream and butter. Stir until 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 stir vigorously until mixture loses its gloss, or process in a food processor 30 seconds. Quickly stir in vanilla and nuts and spread into a 9x9 inch dish. Chill before cutting into squares.

Nutrition Facts : Calories 469.7 calories, Carbohydrate 74.6 g, Cholesterol 32.3 mg, Fat 20.2 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 6.7 g, Sodium 41.7 mg, Sugar 71.8 g

4 cups brown sugar
1 cup heavy cream
2 tablespoons butter
1 teaspoon vanilla
1 ⅔ cups finely chopped pecans

PECAN PENUCHE

Make and share this Pecan Penuche recipe from Food.com.

Provided by Alan in SW Florida

Categories     Candy

Time 1h15m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 6



Pecan Penuche image

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.

Nutrition Facts : Calories 100.3, Fat 3.4, SaturatedFat 0.9, Cholesterol 3.5, Sodium 12.5, Carbohydrate 17.8, Fiber 0.3, Sugar 17.1, Protein 0.5

1 cup packed light brown sugar
2 cups sugar
1 cup milk
3 tablespoons butter
1 1/2 teaspoons vanilla extract
1 cup pecans, coarsely chopped

MAPLE PECAN PRESENT COOKIES WITH PENUCHE ICING

Provided by Kelsey Nixon

Categories     dessert

Time 2h

Yield About 2 dozen cookies

Number Of Ingredients 14



Maple Pecan Present Cookies with Penuche Icing image

Steps:

  • For the cookies: In a medium bowl, whisk together the flour, baking powder and salt. In a separate large bowl using an electric mixer, beat together the butter, granulated sugar and brown sugar, mixing until pale yellow and fluffy, 3 minutes. Add in the maple extract and eggs and mix well. Slowly incorporate the dry ingredients into the wet ingredients and mix well.
  • Transfer the dough to a floured work surface, divide into two disks, wrap in plastic and chill in the refrigerator for about an hour.
  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • Working with one disk at a time, roll out the dough to 1/4-inch thickness. Cut out present shapes with the cookie cutter and place the cookies 2 inches apart on the prepared baking sheets. Re-roll the scraps to get as many cookies as possible, returning the dough to the refrigerator to chill if necessary.
  • Bake just until the edges start to brown, 10 to 12 minutes. (Bake one sheet at a time for even cooking and browning.) Transfer the cookies to a wire rack and let cool.
  • For the penuche icing: In a small saucepan , combine the brown sugar and butter and set over medium-high heat. Bring to a boil and cook until slightly thickened, about 1 minute. Let cool for 10 minutes. Slowly add the milk and whisk until smooth. Slowly whisk in the confectioners' sugar until the frosting reaches the desired consistency.
  • Spread the penuche icing over the cookies and sprinkle with the chopped pecans if using. Add royal icing detailing, such as a bow, if desired.

2 1/2 cups all-purpose flour, plus more for flouring work surface
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon maple extract
2 large eggs
1/2 cup packed light brown sugar
1/4 cup (4 tablespoons) unsalted butter
1/4 cup milk
1 1/2 to 2 cups confectioners' sugar
3/4 cup pecans, chopped, optional
Royal icing, for detailing, optional

AMISH PECAN PENUCHE

Make and share this Amish Pecan Penuche recipe from Food.com.

Provided by grandma2969

Categories     Candy

Time 1h10m

Yield 32 serving(s)

Number Of Ingredients 6



Amish Pecan Penuche image

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.

Nutrition Facts : Calories 124.6, Fat 4.6, SaturatedFat 0.9, Cholesterol 2.7, Sodium 16.2, Carbohydrate 21.1, Fiber 0.5, Sugar 20.5, Protein 0.7

3 cups packed light brown sugar
1 cup whole milk
2 tablespoons butter
1 1/2 teaspoons vanilla extract
1 1/2 cups pecan pieces
salt

AUTUMN MAPLE PECAN LAYER CAKE WITH PENUCHE FUDGE FROSTING

This wonderful cake recipe is an adapted one from the Magnolia Bakery Cookbook. The penuche fudge frosting is an old Southern recipe. Makes a very attractive presentation, especially when the cake plate is adorned with beautiful autumn leaves. This cake freezes beautifully, just allow the cake to defrost completely before filling and frosting the layers. I recommend Canadian or Vermont maple syrup and Georgia or Texas pecans, but you can use any pure maple syrup and could use walnuts, although we prefer pecans in this recipe.

Provided by BecR2400

Categories     Dessert

Time 1h

Yield 1 Maple Pecan Cake, 8-10 serving(s)

Number Of Ingredients 17



Autumn Maple Pecan Layer Cake With Penuche Fudge Frosting image

Steps:

  • Preheat the oven to 350F degrees. Butter 2 8-inch round cake pans, and line them with parchment paper.
  • In a large mixing bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the maple syrup, stirring until smooth. Alternately add the flour and the hot water, a little at a time, stirring gently until combined and smooth. Stir in the chopped walnuts.
  • Divide the batter between the two prepared pans, and bake in a 350F degree preheated oven for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean.
  • Let the cakes cool in their pans on a rack for 8 to 10 minutes, then carefully unmold them and allow them to cool completely on the rack.
  • At this point, you can individually wrap the completely cooled cakes in cling wrap, place in an airtight container, and refrigerate or freeze them until needed. Allow the cakes to defrost completely before filling and frosting them.
  • Make the frosting shortly before you want to frost the cake, as it will get harder with time.
  • For the frosting/filling, melt the butter in a large saucepan over medium heat. Add the brown sugar and bring to a boil over medium-high heat, stirring all the while; continue to boil and stir for about 1 minute, until sugar is dissolved and mixture is thickened (watch carefully). Off the heat, and whisk in the coffee powder, the 1 tablespoon maple syrup, 2 tablespoons milk, and the maple and vanilla extracts, stirring well to combine. Allow to cool slightly, then gradually add the powdered sugar, beating after each addition, until smooth and glossy and of the desired spreadable consistency; beat in a little milk, a tablespoon at a time, if it gets too thick.
  • Place one of the cakes onto a cake plate or pedestal, and spoon some of the frosting/filling over the top, spreading evenly with a flat spatula; sprinkle with chopped pecans. Place the other cake on top and evenly spread the remaining frosting over the top of the cake. Decorate the top of the cake with the pecan halves. Just before serving, you may adorn the plate with autumn leaves as desired.
  • This cake is best eaten the day it's frosted.
  • Makes about 8-10 slices.

Nutrition Facts : Calories 999.1, Fat 42.5, SaturatedFat 20, Cholesterol 156.7, Sodium 913.5, Carbohydrate 149.6, Fiber 2.9, Sugar 103.5, Protein 9.5

3/4 cup butter, softened
1/3 cup sugar
3 large eggs
1/2 cup pecans, chopped
1 1/2 cups maple syrup
3 1/3 cups self-rising flour
3/4 cup hot water
1/2 cup butter
1 cup soft brown sugar, firmly packed
1 teaspoon instant coffee powder
1 tablespoon maple syrup
2 tablespoons evaporated milk
1 tablespoon maple extract, to taste
1 teaspoon pure vanilla extract
2 -3 cups confectioners' sugar
1/2 cup pecans, chopped (for the filling)
9 pecan halves, for decoration

BUTTER PECAN COOKIE BARS WITH PENUCHE DRIZZLE

I have made these Butter Pecan Cookie Bars for many, many years. They are rich, chewy, nutty and buttery-all the good stuff. They freeze well, that is, if they last long enough. A little drizzle of old-fashioned penuche icing takes them over the top. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 12



Butter Pecan Cookie Bars with Penuche Drizzle image

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.

Nutrition Facts : Calories 212 calories, Fat 9g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 103mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

2 cups packed dark brown sugar
1/2 cup butter, melted
2 large eggs, room temperature
1 tablespoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup chopped pecans, divided
ICING:
3 tablespoons butter
1/4 cup packed dark brown sugar
1 tablespoon 2% milk
1/2 cup confectioners' sugar

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Retro Recipes from the ‘50s and ‘60s Categories. Candy Recipes Appetizers Beans
From recipelion.com


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