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Wonky Penuche Fudge Recipe

post #1 of 2
Thread Starter 

I've been battling with this recipe for months now, so I'm finally coming here for help after I just could not figure it out myself. I've been trying to make this recipe and it just won't set up. It never solidifies. Are there any glaring errors that you can see in this recipe?

 

 

2 1/2 cups brown sugar
2 1/2 cups white sugar
1 1/4 cup whole milk or half and half
1/2 cup unsalted butter
3/4 teaspoon salt
1 teaspoons pure vanilla extract
1/2 cup toasted, finely chopped pecans or walnuts (optional)


Line a square baking pan with parchment paper. In a heavy saucepan over medium-low flame, heat the brown sugar, white sugar, milk, butter, and salt to 236F while stirring constantly. This should take 20-25 minutes.

 

Pour fudge into the bowl of a stand mixer and beat on medium for 2-4 minutes, or until fudge is thick and smooth. Lower speed to low and add vanilla extract and chopped nuts.

 

Using a spatula greased with butter, spread penuche fudge into lined pan, smoothing out the top. Refrigerate for 30 minutes before cutting. 

post #2 of 2

I'm not positive that it makes a difference but when I make penuche I cook the sugars and milk to 238 without much stirring then add the butter and salt. After adding them I let the mixture sit until the temp comes down to about 120 and then whip, seems to make a creamier fudge than whipping immediately. Then when the shine has been lost I quickly pour into a pan.

 

The problem could be that your thermometer is not calibrated, my advice is to check that first.

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