On Mon 12 Jan 2009 11:26:45p, sf told us...
> On Sun, 11 Jan 2009 02:16:50 GMT, Wayne Boatwright
> > wrote:
>
>>On Sat 10 Jan 2009 07:06:17p, sf told us...
>>
>>>
>>> Does anyone have a recipe for good penuche fudge? It's dead easy to
>>> make, but I never wrote the recipe down (grandma used to make it).
>>>
>>
>>This one is really easy and I think it's tasty.
>>
>>Penuche Frosting
> <snip>
>>
> Oh, wait a minute... you posted *frosting* for me. I wanted *fudge*.
> Are they the same?
>
>
>
>
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Tuesday, 01(I)/13(XIII)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
Penuche
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 8x8-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.
5dys 15hrs 49mins
************************************************** **********************
You're not as real as you think you are.
************************************************** **********************
Penuche
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 8x8-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.
I posted this later, but here it is again...
Penuche
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 8x8-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.