National Penuche Day
Penuche – what the heck is that? My best guess was something savory, maybe with a Spanish influence. I was completely wrong! Penuche is similar to fudge but without the chocolate – it’s basically brown sugar, butter milk, and vanilla. And it’s not Spanish – it’s usually found in New England and sometimes in the Southern United States.
I guess you learn something new everyday! Finding a recipe for Penuche – not so easy, but here is one for coffee penuche.
From Southern Living
3 cups firmly packed light brown sugar
1 cup brewed coffee
2 tablespoons light corn syrup
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped pecans
- Cook brown sugar, coffee, and corn syrup in a large heavy saucepan over low heat, stirring until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar from sides of pan. Uncover and cook, without stirring, until candy thermometer registers 238° (soft ball stage).
- Remove from heat, and add butter, vanilla, and salt (do not stir). Cool to 175°. Stir in pecans, and beat with a wooden spoon until mixture thickens and begins to lose its gloss. Spread into a buttered 8-inch square pan. Cool until firm. Cut into squares.