Penuche

The fudge equivalent of mystery meat.
Jane Morris

Glossary: 

Comments

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I must know. Is this a regional fudge?

re: Penuche

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Penuche is awesome fudge made from brown sugar! I never knew until I went away to college in the south that not everyone eats Penuche.

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Penuche is awesome fudge made from brown sugar! I never knew until I went away to college in the south that not everyone eats Penuche.

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The funny thing is, it's a southern thing, only it's known as brown sugar fudge down here. Same recipe.

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Penuche fudge is the BEST! I live in Pittsburgh now (YUCK!) and most people do not even know what I am talking about!I will be visiting Boston in two weeks and willOVERDOSE on the stuff!!Jenn

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I was able to get some stores out here in Portland to carry Rosa's Penuche after I moved here from Ct. I grew up on it in NYC and Long island, and now my Grandson loves it too.If only I could find a good chocolate egg cream!

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I LOVE PENUCHE!!!!!! I first came into contact with this stuff at Russel's Convience Store in Denver. I must say though I love my girlfriends penuche the most, its so much better than store bought penuche

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Penuche??? Delicious, but what is it. In work we are debating - is it a nut butter? is it vanilla? Maple? what gives penuche it's unusual flavor?

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Funny thing, i was just eatting some penuche fudge i got as a gift and wondering what it was. Came to this site. Try ordering from Murdick's Fudge. Their other flavors are great. www.murdicks.net888-55-fudge

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Penuche is really an old fashioned fudge or candy that was most popular from the 20's throughout the 1950s. But as home candy making started to die out the 1960s. These types of fudge were the first to go. I remember my grandmother making this and REAL chocolate fudge {the non marshmallow fluff stuff} almost every weekend. I guess Penuche is quite poplar in the South. But I'm from western New York. And many people over the age of 50 around here still remember it. The thing is that real old fashioned Penuche must be made with light cream. Not milk. Trust me, it does make a difference in the final product. So if you want to whip up a batch. Keep this in mind. :)

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In the 1940's and '50's my mom in Illinois would make a yellow cake, and put penuche frosting on it for special occasions. Thinned out a little, it is heavenly as an ice cream topping too.

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I grew up in Northwest Missouri. My Grandmother used to make penuche every Christmas but I've met very few people who have ever heard of it. I still have her original recipe and make it every now and then. Recently, I found it at the Rocky Mtn Chocolate Factory. It was almost as good as I remember my Grandmother's to be. Mmmmm...

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re: Penuche

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I found myself craving penuche. Had it as a kid. This recipe is good.3 c. light brown sugar1 c. cream1/4 t. saltCook until reaches 235 degrees on candy thermometer or soft ball stage.Remove from heat and stir in 2 T. butter.Cool to 110 degrees or lukewarm.Add 1 t. vanilla.Beat with mixer until it loses shine.Add 11/2 c. nutmeats--walnuts or pecans bestPour into buttered 9x 12 pan. When set, cut into squares.

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Penuche Fudge Rocks!

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Hi I just made some penuche fudge and i dont know what went wrong. I burned out my mixer trying to mix it and it was so stiff. I may have let it cool too much it was at about 100 degrees farenheight when i went to mix it. I think i might try the recipe with cream too next time. oh well live and learn, try again!!

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My mom makes penuche alot from the Betty Crocker cook book (1st or 2nd edition). Except she makes it without the nuts. Really yummie. Very popular in the East coast too..just had to look for it. LOL.

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re: Penuche

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Jennifer,I'm from Boston, but lived in Pittsburgh for a few months. Go down to the strip. There's an Italian fudge shop towards the downtown end. The fudge is amazing!

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Stumbled on these postings--Penuchi/Penuche is my favorite! We moved to FLA in June and haven't found it here, and no one knows what I'm talking about. I always got mine in Cape Cod, a cute place called Sand'n'Surf in Wareham. Much to my surprise (and delightment!), in my last care package from Mom, I got 2 lbs! YUM!!

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hey guys! i live in Phoenix,az and almost no one has heard of penuche. i love it. my mom makes it on special occasions and my dad's mom made it every sunday for desert to go with the pot roast. my mom is passing the recipe on to me and ill be proud some day to give it to my little girl or boy. im amazed at how many different variations there are!. but in my grandmother's recipe it calls for NO STIRRING after sugar is dissolved...my mother insists on stirring it. what is the difference? and also where does the word penuche come from? sounds italian to me?

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I'm reading about all these wonderful recipes, will some of you share them? I always got penuche on Cape Cod too when I was a little girl in the 70's. I would love to have a great recipe for it.

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My grandmother (who lived in Boonville, NY, north of Utica and SE of Syracuse) used to make penuche and it was delicious. Well ... so many things she cooked were delicious, and one of my greatest regrets is that I never got Grandma's scattered notes on recipes. I think penuche is a Northeastern thing, because I haven't seen it down South, where I now live.Find or make some penuche and enjoy!PS I would love to know if the name is Italian in origin and what its literal meaning is.

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i remember growing up in portland, oregon in the 60's, going to Morrow's Nut House at the Lloyd Center and buying their "pralines", which i think was penuche. anyone from portland remember this treat? been searching for a recipe that will come close to what i remember loving!!!!!!

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Penuche!! My favorite fudge! Brown sugar gives it take special flavor, and a recipe calling for white corn syrup makes a creamier fudge."Panocha" is another name, I think, as is "Brown Sugar Fudge".

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My Bonus Mom (stepmother) died, just before Christmas, year before last. She ALWAYS made me Penuche.I have her recipe but it never tastes like hers. Is there some trick to making it soft but still firm enough to cut and hold in my hand? Mine is always yucky!I can make regular fudge just fine.I miss her...

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I was just able to purchase penuchi at the new Cabela's in Rogers, Minnesota. It was great! Haven't had it since I was a young girl and my mother would make it for a treat, and I am in my 50s!

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My girfriends and I always have "cookie day" before the holidays and they nominate me to make the fudge. I have made them penuche from one of the girls recipes for the last couple of years. It tastes great but isn't as firm as regular fudge....what is the consistency supposed to be? Thanks!

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My mother made Penuche in the 40's and 50's. She often called it "nochie". It was wonderful. I make something similar called Creamy Pralines from Cooks.com website.Hope that helps.

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Oh my gosh! A blog about penuche! I stumbled onto you because I was craving penuche, which I had as a kid. A neighbor used to make it every Christmas and give our family some. For some reason, this year, I decided I would track down a recipe and here I am! Cooks.com has recipes for penuche but they call it walnut penuche.

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Hi everyone!My memere (grandma) made this since 1920 and every year from then to 1985 she made it every Christmas. When she died so did her recipe. Mom and I have tried in vain to channel her and we have tried sooo many recipes that I have had to resort to the internet and can't believe there is a blog about IT!But it is really addicting and this recipe is close. I found a recipe that was made by Eleanor Roosevelt called mystery fudge but hers added chocolate.Any way try this and enjoy!Penuche Fudge (Brown Sugar Fudge)Rec.food.recipes/Johnson(1990)PS I always use just brown suger no white.2 cups white sugar2 cups light brown sugar1 large can evaporated milkCook on medium heat stirring constantly. When it begins to boil drop heat to low, still stirring constantly. When medium firm ball is dropped when a bit is added into water then take off heat and add:2 Tbsp. butter1/3 large jar marshmallow fluff (also called marshmallow cream)1 tsp. vanilla1 cup chopped walnuts (optional)Beat until slightly thick and pour into buttered pan 9x12. Let harden cut into squares.

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I bought some great penuche fudge with pecans from Papa Bear's Chocolate Haus in Mendocino, CA (sadly they have no website or I would be happy to advertise for them). But mostly I am here to say I am 99% sure that the word "penuche" is not Italian in origin. I've been living in Rome for 3.5 years and can speak Italian pretty much fluently. The word looks more French to me.

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Emily wrote that she can't find penuche in Florida. That was a few months ago but I hope she finds this. There is a place in Tarpon Springs (I think it's called the Fudge Factory) that has great penuche. I found it there while visiting in-laws. I hope this helps.

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I live in Houston, Texas. My Great Aunt Helen lives in Maine and she sent me a booklet on "Victorian Tea-Time Recipe," including recipe for penuche!The penuche recipe is divine! It makes me think of Louisiana-style pralines or Leche Quemada(Mexican goodies)[literally, "burned milk"]!Sorry, no commentary on its origin in the booklet! Enjoy!Penuche2 c brown sugar1/2 c whipping cream2 tbsp butter1/3 c coconut1/3 c chopped dates1/3 c chopped nuts(tried w/ pecans)Combine sugar, cream, butter. Boil to soft ball stage (234-238F on candy thermometer). Remove from fire. Cool to room temp. Beat until creamy. Add dates, coconut, and nuts. Continue beating until mixture holds its shape. Pour into well-buttered, shallow pan. Cut in squares.

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I found this site by accident. What a hoot to find so many people interested in Penuche fudge. Hands down, the best place to acquire Penuche fudge is at www.Harborcandy.com, the website is for a great candy store in Maine. They offer it as one of their fudge selections. Good prices, too.

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Yummy, I never heard about Penuche but, I LOVE IT!!! I know it as Dulce de Leche translated meaning: Milk Candy!(Found in Central Mexico)It is my favorite and I am not a Candy Eatter!Found by my Husband through Betty Crocker cook book we learn that Penuche is something related that everybody love's and found in different countries in the world!!!Enjoy yours and learn on this site the variations you can make!

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My mom used to make a banana cake and penuche frosting (which translates into a wonderful brown sugar fudge topping). It is awesome! I was curious - where does the term penuche come from?

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Does anyone know where penuche was first made, was it here in the states or was it brought over from Europe? It is my favorite fudge.

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After working in Scotland for a month there is a local fudge called tablet which is the same as penuche;: Not difficult to find and very inexpensive Now that I am living in Belgium I have to make penuche from scratch: Need to find an outlet for Peeps Any ideas over here?????

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A great penuche equivalent can be found at See's; the West coast candy maker that is the best in the U.S. You can select at the candy counter as "butterscotch squares". It is the closest that I've found to a great penuche. By the way, do not call penuche by the Mexican Spanish slang "panocha", that is slang for female genitalia.

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penuche! awesome stuff that. my mother made penuche my whole childhood, more often than fudge which call for special ingrediants you may not always have on hand . but penuche can be so simple as brown sugar and canned milk or if you have it cream and corn syrup ive made it both ways i prefer the one with corn syrup added for the texture difference but the other one works well if i wake up in the middle of the night dying for it which i have!its quite addictive,I was really shocked to find out when i moved away from home that no one knew what i meant by penuche, theyd say you mean peanut butter fudge? vanilla fudge? a mexican family i met did know what i meant, and informed me that it was popular in the part of mexico that they were from. but if that is where it originates i dont know.I do know that i got here to this site cause Im making a big batch for christmas and was curious on how many versions of it there were.id also like to know where it started and its name.where it came from,this is embaressing but the mexican family also told me that the name of the candy was used as a slang word for a certain part of a womans body,I didnt catch on right away so they laughed at me and said .they are both sweet and delicious.so im wondering if that part of mex. is so familiar with penuche that they turn it into a slang word maybe it did come from there?

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I grew up in the 50's and 60's in central California. My mother made Penoche every Christmas.Here is the recipe I grew up with.Penoche3 cups brown sugar1 cup milk2 tablespoons white corn syrup2 tablespoons butter1 teaspoon vanilla1 cup nutsCombine sugar, milk and syrup in saucepan. Cook stirring constantly until small quantity forms soft ball when placed in a cup of cold water. Remove from heat. Drop in butter do not stir. Let cool until lukewarm. Add vanilla and nuts. Beat until mixture loses it?s gloss. Pour into a greased pan. When cool cut into squares.It is sugary and delicious!!

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According to the Collins Dictionary and to Barron's "Food Lover's Companion", "penuche" or "panuche" comes from the Mexican word for brown or raw sugar, and the confection is of Mexican origin.

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My Mom used to make me a devil's food cake with Penuche (I called it butterscotch)frosting that she made from a box! Does anyone remember this stuff? It was the best. It disappeared sometime in the mid 50's and I crave it often.

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I can't believe I found this blog about penuche! What a coincidence. I just bought the best ever penuche on ebay. It really did melt in my mouth. Penuche is the best fudge ever! And now I have a source to buy it anytime. Yeah!!Rejoice fellow penuche lovers everywhere.

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Try the Mount Saint Mary's penuche, described thus: "The name is derived from the Spanish word for brown sugar, but its maple flavor makes it a New England favorite. The nuns use cream, walnuts, butter and, of course, real maple syrup to make this delicious treat."

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If you want to find out about anything, penuche, or otherwise, I guess the internet's where to go. Growing up in the 50s & 60s penuche was by far my favorite fudge. You could find it homemade almost anywhere in the State of Maine at church and Grange fairs. That's almost a thing of the past now. Homemade is the very best, and there were many recipes I am sure. Hardly anyone seems to make it now.Last fall, while visiting friends in Tennessee, I visited a famous candy store in Pigeon Forge that makes many great flavors of fudge, but when I asked for penuche, I was given only a blank stare. I had to settle for a vanilla pecan fudge instead, which was very good but not what my taste buds were looking for.Fortunately there is a great "handmade" candy store here in Maine that does make penuche, and its as close to homemade as I have found from a candy company. This is Haven's Candies of Westbrook and one can order online at www.havenscandies.com. There prices are considerably better than www.Harborcandy.com, however, I have not made the comparison to see which one might be better. The prices are even better if you can visit the Haven's Factory Store in Westbrook. They will ship most anywhere and will ship overnight with a cold pack to assure safe delivery.Well, here's hopein' that all the penuche lovers out there find the perfect penuches from there childhood memories.

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Hey there, I love penuche. For those of you who are wondering, the word "penuche" is hispanic and is the name of a candy made of brown sugar, milk, butter, and (usually) nuts. It is pronounced pu-noo-chi. The candy got its name because brown sugar is called panocha, again, an hispanic word, pronounced pan-oh-cha. I hope this helps!

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My mom made this every year but she would always add oats to it! Vey goood and somewhat chewy. Going to Boston for the first time this summer

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I adore penuche and some of my favorite is at Sees candies. I live in Oregon and we have those stores all over. Lucky me! I only live 1/4 of a mile away from one!

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re: Penuche

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I adore penuche and some of my favorite is at Sees candies. I live in Oregon and we have those stores all over. Lucky me! I only live 1/4 of a mile away from one!

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I adore penuche and some of my favorite is at Sees candies. I live in Oregon and we have those stores all over. Lucky me! I only live 1/4 of a mile away from one!

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penuche is my favorite--and even better is penuche sauce for ice cream. bailey's in wolfeboro, NH had the best penuche sauce but last time I went there, they'd changed names.

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I am from NH and have lived up and down the East coast Me to Fla and Pennuche has been in our family for generations. It is my faborite . My mom made it growing up but my favorite is Penuche sauce from Putnum Pantry in Danvers Ma they have a candy store anad ice cream smorgishboard that is still in existance today as well as Bailey's in wolfboro the last I knew the new owners still had a penuche sundae to die for. I am still trying to recreat the sauce.

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My grandma in Southern Indiana used to make us big batches of chocolate fudge, divinity, and penuche for Christmas. Talk about a sweet tooth! I found some great recipes to try here - thanks everyone!

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My grandma in Southern Indiana used to make us big batches of chocolate fudge, divinity, and penuche for Christmas. Talk about a sweet tooth! I found some great recipes to try here - thanks everyone!

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I grew up in Maine and penuche was omnipresent. My mother made it often and it was a staple at church and communty bake sales -- along with divinity (another hard-to-find item). My mom pronouced it pen-oo-chi and she also remmebered it from her childhood in the 1920s. Real penuche, like all "real" fudge should be crumbly, not that waxy sticky stuff that passes for fudge nowadays.Off to check out some of the sites mentioned here in search of some "like mom used to make." Thanks to all for the leads.

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Sam's comment was very interesting. I live in Maine now, having grown up in Tennessee. Shame on Pigeon Forge for not having penuche...maybe its because we always called it Brown Sugar Fudge. I'm certainly gonna check out Havens Candies, thanks Sam for the heads up. BTW there is a really easy recipe for it on Cooks.com, just remember...if it cooks to long it will be grainy. Pouring it over chocolate cake is sheer heaven!!

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I used to love penuche as a kid, and made it so much I stopped needing a recipe. I think the recipe I used came from Betty Crocker, and was so easy I see no reason to buy it readymade. The technique was, melt a tablespoon or two of butter, stir in enough brown sugar to soak up all the butter and make a thick mixture, cook till the sugar is dissolved and bubbly, stir in about a cup of milk (I'd eyeball it while stirring till it was the right color and thickness), cook for a few minutes, remove from heat, add vanilla, then when lukewarm stir in powdered sugar until firm enough to handle. An advantage of this recipe is it's quick and doesn't need a candy thermometer. I'd add nuts when I had them. We always had the ingredients on hand, and it only took a few minutes to make. I'd make a small batch so I wouldn't get too fat.

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Growing up just outside Boston, I've had my share of penuche, storebought and homemade. The best recipe is always the simplest. And homemade is always better than storebought! At Christmas I make "white peanut butter fudge" for everyone. Just this year my friend said that he liked the first batch I made which I thought was awful. He said it was more like penuche. I had burnt it a little and didn't use as much marshmellow creme as I was supposed to. Just in a hurry because I had so many pounds to make. Anyway, I'm going to make some penuche for him before Christmas.

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I remember this wonderful, creamy, maple flavored penuche my mother used to by from a local bakery in Napa, California. I used to sneak into the refrigerator and get a bite every once in a while. I have tried to make it,four times now, and it is just awful. I have no idea, how to get it to turn out well. I have used 4 different recipes too. The last one was edible at least.

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I can't believe this. A blog about penuche. This was my fathers absolute favorite candy. His birthday was always celebrated with spice cake and penuche frosting. So sweet it makes the roof of your mouth hurt. I always thought it was Spanish, but it definitely came from Europe. Dad's gone now but penuche will live on as a Christmas candy tradition in our family.

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I grew up in New Hampshire and my mom always made penuche. I now live in Idaho and hardly anyway knows what I'm talking about when I refer to penuche fudge. There are a couple of candy stores out here that make it but it's just not the same as my mom's. Unfortunately, I never got her recipe before she died, so I'm going to give some of these recipes a try.

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I grew up in NE Wyoming. My grandfather always made Penuche at Christmas Time. He Passed away in 1994 and his receipe too. Wanted to make it for Christmas this year just looking for a receipe when I found this site. I haven't found anyone in Denver Co thats heard of it.

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The last two times I've made penuche (I think I must be using a different recipe), it's come out very crumbly--so much so that you can't cut it into pieces. Does anyone know the secret to getting the right consistency? I've followed all the cardinal rules: cool to 110, do not stir while cooling, etc. Thanks!

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Hi all,As a person of Mexican heritage and speaker of Spanish, I just wanted to clarify some things about the origins of some of the words "defined" above from the Spanish language. The word in spanish for brown sugar is:"azucar moreno" http://www.wordreference.com/es/translation.asp?tranword=brown+sugarThere are no other ways of saying brown sugar.The word "panocha" in spanish has multiple meanings. The BEST known is a slang term in spanish, which roughly translates to vagina (but starting with the letter "P").The word "panocha" has other meanings as well. It is a coarse grade of sugar, but not brown sugar specifically, and it is a word variant of penuche. Which of course means technically you can use the word to mean penuche when speaking spanish. I just wouldn't recommend it as most Mexicans will think you mean the first meaning I gave.http://www.thefreedictionary.com/panocha

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MY mother made the best Brown Sugar Fudge but it was alway 2 cups Brown Sugar and 2 cups White sugar 1 tblspn butter 1 tsp vanilla that was all nothing fancy. We cold live on the stuff.Nadine BC Canada

re: Penuche

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Nadine again I forgot the cup of cream. Sorry but that really was all she used and it was always a nice hard fudge.

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We sent penuche fudge to my mother-in-law as a gift from Harbor Candy Shop in Maine and she loved it. This year we thought about making some to send her for Mother's Day. We have seen many types of recipes that claim to produce different results, crumbly, not crumbly, smooth, etc.What would be the best recipe to use that resembles Harbor's penuche fudge? We would also appreciate any tips about making this for the first time.

re: Penuche

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We sent penuche fudge to my mother-in-law as a gift from Harbor Candy Shop in Maine and she loved it. This year we thought about making some to send her for Mother's Day. We have seen many types of recipes that claim to produce different results, crumbly, not crumbly, smooth, etc.What would be the best recipe to use that resembles Harbor's penuche fudge? We would also appreciate any tips about making this for the first time.

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this may sound strange,but my friend melissa and i have an ongoing joke about penuche.although, i realize..it's nothing to joke about.we were at a store in Rockport, MA..unsure about how to pronounce the confectionary god that is penuche...the boy working behind the counter had a constant frowning face, yet his voice was that of an excited baby. he yelled "OH, you guys want some PEH NOOCH!?"ever since then, we have thought it was pronounced "peh nooch".only today did i find out, it's actually "peh noo chee"my life has been changed people, changed.

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Penuche was my "frosting" of choice on a yellow cake for birthday cakes when I was a kid. I'm originally from Western Maryland, and currently live in West Texas. Recently, I had a craving for that wonderful stuff again, and ran across a recipe on the net that sounded very much like the one Mom made. I made a double batch and used half on a cake, and let the other half set up and cut it into fudge. It was wonderful! I took the cake to a church fellowship and brought back the empty pan, and the fudge to work and brought back an empty container! And just as I have been reading here, everyone wanted to know what "that stuff" was, and wanted the recipe. A couple of older ladies from church recognized it immediately and talked about their mothers making it for them as children. One lady I work with said, "We call that Dulce de Leche." And this recipe was so simple! I've already been tapped by my co-workers to make it for Christmas, and "again, any time I feel the urge." So maybe in my little corner of Texas there will be a resurgence of this wonderful stuff!

re: Penuche

Penuche. Yes, what a wonderful treat. My grandmother, Clara, made it every Christmas as well. My father made it after her - sitting on that tall stool in front of the stove, stirring and stirring. It took me years until I was daring enough to try it - but I've got it down now! In fact, I am starting a PENUCHE business! If there is anyone who would like to join my mailing list, I am taking orders. Please e-mail me and let me know if you'd be interested. Looking forward to stirring some up for you!Carrie

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Some years ago I found this recipe for penuche in a 42 year old cookbook. It's the only one I've tried, because it's so good that there were no incentive to try another. Add nuts if you like - I don't.2 cups brown sugar1/4 teaspoon salt2 tablespoons light corn syrup2 tablespoons butter3/4 cup undiluted evaporated milk1 teaspoon vanilla extractMix all except vanilla. Boil and stir til 236F at candy thermometer. Cool till 100F. Add vanilla and beat till thick and creamy. Pour into buttered container. Cool in fridge. Cut in squares.This recipe is winning friends whenever I make it here in Copenhagen, Denmark.

Nana's Penuche

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My Irish-Nova Scotian Nana O'Brien used to make Penuche every Christmas, with a pecan on top of each piece. We lived in PA, and every Christmas, we'd get that box in the mail from Nana, straight from Newton, Mass.!

I loved it as a kid - it was hard to keep me away from the box!

It's a bit sweet for me now, but I still make it occasionally for Christmas, for old time's sake :) Sometimes I send it to relatives on Nana's side... And I use Nana's old recipe, which my Aunt Mary kindly sent me, years ago... :) <3C
By the way, I hear some ice cream shops on cape Cod have Penuche-flavor ice cream - look for it next summer - or "summah" if you're from New England! ;)

Penuche icing

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Melt 1/2 cup butter add 1 cup brown sugar and boil over low heat for two mins.
Add 1/4 cup milk and stir till boils.
Cool to Luke warm and gradually add 1 3/4 to 2 cups confection sugar beating.
If it gets a little to thick just add a little hot water.
Easy and yummy..hope you like

Penuche !! recipe included also toffee included

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here is a quick penuche that turns out perfect for me every time..

1-3/4 cup powdered sugar (depending on humidity could be 2 cups but in WI winter weather usually 1 3/4 does the trick)
1/2 cup of butter
1 cup packed brown sugar
1/4 cup milk
1 cup of walnuts (opt)

greased 8x8 pan, saucepan, wooden spoon,
melt 1/2 cup of butter in saucepan, then stir in brown sugar, cook and stir over low heat for two minutes. now stir in milk cook mixture until boiling. cool to room temp beat in powdered sugar till fudge like. stir in nuts our into pan chill, cut and eat! YUMMY! I have made it this way for 20+ years.

i make this first part and while this is cooling is enough time to make toffee! ( both of my brown sugar candies done in a short period of time!), then i go back and add the powder sugar to the sugar mixture and WA LA! thats for you that like to expedite things! two treats done in less than a 1/2 hour! why did people give up candy making in the home when it can be sooooo simple??

here is my toffee recipe for good measure!
1 cup chopped pecans
3/4 cup packed brown sugar
1/2 cup butter
1/2 cup semi sweet choc chips

9x9 pan lined with foil( important to help get candy out) and greased really well then spread pecans in the foil lined pan. heat brown sugar and butter to boil in 1 or 2 quart sauce pan. stir constantly,
boil over medium heat stirring constantly for 7 minutes
( too hot it tastes burnt to cool and you will have grainy candy)

immediately spread over pecans sprinkle with choc chips and cover with foil for a few minutes til melted spread adn then cut into 1 1/2 inch squares. if you forget to cut them then just break into pieces.. enjoy!
Happy Holidays!!!!

Penuche

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My friend and I tried making it one time, back in the '70s. We couldn't get it to the soft ball form, so we made popcorn balls out of it! Yummy!!!