Penuche Fudge
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Category： 未選択 Publish Date： 2020/ 11/ 13Penuche Fudge
From Martha Stewart Living Omnimedia
Penuche boldly proffers its characteristic butterscotch and maple overtones and its comforting fudgy texture.
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
penuche fudge
Courtesy of Martha Stewart
Serves: 18
Yields: 18 pieces
Ingredients
U.S. Metric Conversion chart
Vegetable oil cooking spray
5 ounce(s) (1 can) evaporated milk
1 1/2 cup(s) light-brown sugar, packed
5 ounce(s) (1 1/4 sticks) unsalted butter
1/4 teaspoon(s) salt
1/2 cup(s) confectioners' sugar
1 teaspoon(s) pure vanilla extract
3 ounce(s) (1 cup) toasted walnuts, chopped
Directions
Coat a 5-by-10-inch loaf pan with cooking Corrugated Display Manufacturer spray. Line with plastic wrap leaving a 2-inch overhang on 2 sides.
Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees F on a candy thermometer, about 25 minutes.
Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, teco and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla and walnuts.
Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using plastic overhang, and discard plastic. Cut into 18 pieces.
Penuche boldly proffers its characteristic butterscotch and maple overtones and its comforting fudgy texture.
Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
penuche fudge
Courtesy of Martha Stewart
Serves: 18
Yields: 18 pieces
Ingredients
U.S. Metric Conversion chart
Vegetable oil cooking spray
5 ounce(s) (1 can) evaporated milk
1 1/2 cup(s) light-brown sugar, packed
5 ounce(s) (1 1/4 sticks) unsalted butter
1/4 teaspoon(s) salt
1/2 cup(s) confectioners' sugar
1 teaspoon(s) pure vanilla extract
3 ounce(s) (1 cup) toasted walnuts, chopped
Directions
Coat a 5-by-10-inch loaf pan with cooking Corrugated Display Manufacturer spray. Line with plastic wrap leaving a 2-inch overhang on 2 sides.
Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees F on a candy thermometer, about 25 minutes.
Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, teco and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla and walnuts.
Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using plastic overhang, and discard plastic. Cut into 18 pieces.
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