I can hear you saying “What the heck is that?” I’m here to edify, clarify and hungrify!
Penuche fudge is a type of fudge made with a brown sugar syrup that is especially popular in Mexico and is a great Cinco de Mayo treat (which does not explain why today, and not a date in May, is the day of honor for penuche)!
To make yours (recipe courtesy of Elizabeth LaBlau:
- 2 cups packed brown sugar
- 1 cup evaporated milk
- 1 cup granulated sugar
- 2 tsp light corn syrup
- 1/4 tsp salt
- 2 tbsp butter
- 1 tsp vanilla extract
- 1/2 cup toasted pecans, chopped
1. Prepare an 8×8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the milk, sugars, salt, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugars are dissolved.
3. Insert a candy thermometer into the mixture. Continue to cook, stirring frequently, until the mixture reaches 234 degrees (soft-ball stage).
4. Remove the pan from the heat and stir in the butter. Allow it to cool to room temperature.
5. Once the candy is cool, stir in the vanilla and beat until the mixture lightens in color and is creamy. This is best accomplished with an electric mixer, but you can use a wooden spoon if necessary. Stir in the chopped nuts and pour into the prepared pan, smoothing the top.
6. Place the candy in the refrigerator to set for 2 hours. To serve, cut into 1-inch squares.
And if that doesn’t float your boat, Saturday is National Vanilla Ice Cream Day and Sunday is National Tequila Day!