GRANDMA'S PENUCHE FROSTING
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
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
THE BEST PENUCHE EVER!!
The best Holliday dessert that melts in your mouth and makes you go "Mmmm, thats good!" everytime. :)
Provided by Cupcake101
Categories Candy
Time 40m
Yield 1 pound
Number Of Ingredients 6
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.
PENUCHE FROSTING RECIPE - (4.5/5)
Provided by LORIWHIP
Number Of Ingredients 4
Steps:
- IN A SAUCE PAN ... MELT BUTTER ADD BROWN SUGAR ... COOK & STIR UNTIL BUBBLY ADD MILK AND BRING BACK TO A BOIL LET COOL TO LUKEWARM GRADUALLY ADD CONFECTIONERS SUGAR AND BEAT TIL SMOOTH & DESIRED CONSISTENCY FROST
OLD-FASHIONED BUTTERSCOTCH CAKE WITH PENUCHE FROSTING
My aunt, who was born in the 1920s, passed this recipe down to me. She made the cake from scratch from start to finish because she didn't have modern amenities to help her in the kitchen. The penuche frosting goes with the cake nicely. -Beth Vorst, Columbus Grove, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 18 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream brown sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small saucepan, melt butter. Stir in the brown sugar, milk and salt. Bring to a boil; cook and stir for 3 minutes. Remove from heat and stir in vanilla. Cool to room temperature, about 20 minutes. Gradually beat in confectioners' sugar. Frost cake.
Nutrition Facts : Calories 455 calories, Fat 16g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 323mg sodium, Carbohydrate 76g carbohydrate (61g sugars, Fiber 1g fiber), Protein 4g protein.
EASY PENUCHE ICING
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
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.
EASY PENUCHE ICING
This is great on fresh apple cake
Provided by Diana Neely
Categories Cakes
Time 20m
Number Of Ingredients 4
Steps:
- 1. Melt butter in sauce pan. Add brown sugar Bring to full boil over low heat.stirring constantly. Boil for 2 min stirring constantly . Carefully stir milk into pan, This will boil up. Make sure your pan is large enough. Cool to Luke warm
- 2. Add powdered sugar and beat until smooth. If icing becomes too stiff add a little hot water. Spread on cake immediately
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