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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Old Fashioned Penuche Recipe

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This recipe for Old Fashioned Penuche is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Tbsp butter
2 cups cream (or half & half)
1 1/2 cups granulated sugar
1 1/2 cups packed dark brown sugar
2 Tbsp light corn syrup
2 oz white chocolate, chopped
1 1/2 cups walnuts, toasted and chopped
Directions:
Directions:
Grease 8x 8 metal or glass pan. Line bottom and sides of pan with foil, allowing foil to extend above pan. Grease foil. In heavy 4-quart saucepan, melt butter over medium heat. Add cream, both sugars, and corn syrup; heat to boiling over high heat, stirring frequently, until sugar completely dissolves. Set candy thermometer in place (do not allow to touch bottom of pan) and continue cooking, without stirring, until thermometer reaches 238ºF. or soft-ball stage. Remove saucepan from heat. Cool mixture to 210º about 8 minutes, without stirring. Sprinkle white chocolate over mixture; let stand 1 minute. Add walnuts and stir with wooden spoon just until candy and nuts are mixed. Immediately pour mixture into pan. Cool candy in pan 30 minutes or until firm, but still warm. Lift foil and candy out of pan and place on cutting board. While warm, cut candy into 8 strips then cut each strip crosswise into 8 pieces. Cool completely on foil. Store at room temperature in tightly covered container, with waxed paper between layers, up to 3 weeks. Makes about 2 1/4 pounds or 64 candies.
Number Of Servings:
Number Of Servings:
64 small pieces
Preparation Time:
Preparation Time:
Approximately 45 minutes
Personal Notes:
Personal Notes:
My mother-in-law always made this for Christmas and I've continued the tradition. It's not as difficult as the directions would indicate and even if it's not the exact consistency you might like, the taste is wonderful!

The name penuche comes from the Mexican word for "raw sugar" or brown sugar" and this candy can best be described as a creamy brown-sugar fudge.

 

 

 

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