Penuche

Followed exactly and it came out incredible! That perfect firm/melty/silky texture and amazing flavor. I used a thermometer but also did the cold water test, to soft ball stage. I let it cool to 120 then started stirring with a metal spoon. It was very shiny and runny (about like honey) to begin, then thickened and got lighter in color but still very shiny, then lost some of its shine and that’s when I poured it into the pan. It did not take long, maybe 4-5 minutes. It started setting up right away. One thing I always found confusing but have now figured out is how to tell when it is ready to pour. I would say when the mixture turns glossy as opposed to shiny but is still pourable it’s time to stop beating and get it into the pan. One other thing, turn it out of the pan to cut it, and mine was easier to cut cleanly the following day. I do think that beating when it was a little warmer, 120 instead of lukewarm (110), made a difference. The flavor is out of this world and I am so excited to have figured out how to make my favorite candy. Thank you for posting this recipe!

It should have been smoother. If I make it again I’ll beat it longer.

This was my first time making fudge. I followed the recipe as written. It was great. I will make it again.

The recipe works well, although I believe the most important instruction was given short shrift- “beat until creamy”. It’s important to be able to recognize what “creamy” looks like in candy/fudge, when those small crystals begin to form. If you don’t already know this, look for a video to show you. I disagree with the previous reviewer’s instruction to cook to 234. I’m at sea level and high humidity, I always cook fudge type candy to 242 or thereabouts in order to get it to set. The soft ball test might be more accurate than a thermometer.

after trying several recipes and wasting allot of ingredients and money this one is a sure fire work…actually turned out perfect…thank you thank you

Relish.

It’s absolutely delicious but easy to mess up. You absolutely cannot over-cook or under-cook the candy (234) and you must not stir too much while cooking or the candy will become grainy. Focus is needed in two area’s. First, make certain the sugars dissolve completely before they begin boiling. Second, do not beat the candy until it reaches about 110 degrees. Then beat it until it loses its sheen, becomes dull. After that, work quickly to fold in the pecans and get it into a pan because you won’t have much time before it really sets. I discovered this recipe several years ago when I was given my mother’s old cookbook and it has become a Christmas tradition at our home. When done properly, it is wonderful!

This penuche nearly duplicates the texture and flavor of my favorite penuche from Wall Drug, S.D. fudge shop!! It doesn’t last very long, even in our household of two. ?? …For Your Information: if allowed to sit about five days, with foil over the pan, the flavor and texture are much richer.

This might be the best penuche I’ve ever had, as good as any candy shops have. I followed the suggestions of the reviewers regarding temperature maximums and did add some cream while beating the fudge. Beat with electric mixer for fine minutes and chilled. Came out perfect but I can’t stop eating it. I will make this again soon.

I’ve made this recipe a few times. It is really good!! To change things up, I left out the pecans and added a 1/4 cup diced candied ginger (from Trader Joes). I followed other reviews and heated the penuche to 234* and waited until it cooled to 110* and then whipped it. It always turns out good, too good, I end up eating too much of it!

This is the first time I’ve tried penuche (usually my sister-in-law makes it). I followed this recipe, using Chris D. Williams’ tips, and it was perfect from the first batch! As for those people who are having trouble getting it to set up: well, I can sympathize, because when I made it at home on my gas cookstove, it was great, but now that I’m at a friend’s house I made some on her electric stove, and it’s different! It’s in the fridge now. I’m not sure if it’s going to set up. Anyway, this is a GREAT recipe!

First off, the flavor is great! I followed the recipe to the tee (usually I browse the reviews before starting, but I went into this one blind), bringing the fudge to the exact temperature, then cooling it to 110*, as is standard for fudge. When I was beating the fudge, it had a sticky almost butterscotch consistency. After I poured it into the pan and cooled it, it was solid as a rock. It’s not particularly grainy, but very solid and not at all creamy. Next time I might add butter while beating it, or cream as another person suggested. Anyway, flavor is great, but consistency needs tweaking.

really good! rave reviews from all who try it. adjusted slightly on the cream to make it a frosting – easiest cake frosting ever, just poured it over and let it harden. delish!

Perfect!

I was inspired by this recipe yesterday to use as the frosting for the caramel cake I was making. I increased the cream to 1 1/3 cups and cooked the mixture to 236F. I poured the penuche into a clean mixing bowl without scraping the sides of the pan to cool. I added 3 Tbsp’s of butter to the top of the hot mixture without stirring it in, as it cooled to 110F. When cool, I added the vanilla and beat the mixture by hand until it was thick enough to spread and frosted the cake. I used what I needed for the cake and continued to beat what was leftover and scraped it into a buttered mini loaf pan to set up as fudge. It set-up perfectly. Excellent flavor and creamy smooth texture. Will definately make this again. **NOTE: regarding graininess..Any implement you put into the candy while cooking but remove and set aside, has to be completely cleaned of any sugar from a previous dip into the boiling candy or it will cause the entire batch to start to crystalize and become grainy or sugary. When you remove a spoon or whisk, rinse it well and dry it before using it again. There should be enough time between uses to clean and dry it.. Just sayin!

I made this last night for a dinner party and it turned out perfectly. One of my guests even drew my aside at the end of the evening and asked for a piece to take home 🙂 For those who had trouble with this recipe, please keep in mind that fudge is somewhat tempermental, and if you made this recipe the same way every day for a week, it might not turn out every time. It’s just the nature of fudge. Don’t give up; this recipe is perfect as written.

I followed these tips and it’s sooooo yummy my father says it’s the closest thing to his mother’s recipe he’s ever tasted. I did not touch it once the sugar was dissolved as per recipe. Once it became a soft ball in the water I turned off the flame and didn’t touch it for almost an hour! I even put the pan in cool water to help the process, but I understand a drop of water wrecks a bath of fudge so be careful if you try this. It is soooooo delicious. Thank you very much for this recipe!!!!

Wow! I followed the recipe to the point of beating the cooled mixture and then I used a hand mixer set on medium for 5 minutes as suggested by other reviews. I thought it wouldn’t set up but I put it in the fridge and it was perfect, so creamy! Thanks for the great recipe!

OMG I printed this off yesterday and made it as soon as I got home…had no candy thermometer so I winged it…followed recipe exactly and the results were DELISH. Brought half of it to work and it was gone before first break….rave reviews from all and I now RULE at work….thanks!!!!!!!

I’m going to have to give this recipe another shot, next time following the directions a little more closely. I didn’t let it sit undisturbed like I was supposed to, and I ended up with a very grainy texture. However, the flavor was incredible definitely worthy of a 2nd try.

This recipe will take considerable restraint on my part to NOT EAT THE WHOLE BATCH in one sitting it’s so good! Fantastic brown sugar taste with a creamy, smooth and buttery texture. I followed the recipe exactly except skipped the nuts and it turned out perfect. A couple key things for someone new to candy/fudge making: make sure you don’t stir it AT ALL after it comes to a boil and until it’s cooled off – take it off the heat and don’t touch it. Otherwise, if you stir while it’s boiling or while it’s cooling off, you’ll start the crystallization too early and it’ll end up horribly grainy and even separate. I use a candy thermometer and take it up to 234 exactly (as other reviewers do) then let it cool off to 110 without touching it. I then use a hand mixer and beat it on medium-high until it is creamy and really starting to thicken up (consistency pretty thick where you can see the tracks/ribbons from the mixer but still pourable – once at this point it’ll firm up quick if you keep beating and you’ll have to scrape it out of the pan). And I know it’s a silly detail but I always move the pan around on the counter every minute or so to constantly give it a cooler surface underneath so it sets up a bit quicker although it still took me about 10 minutes today with the mixer. Thanks for the great recipe!