#penuche

[fullcravings]

Lemon Brownies

[dreaminginthedeepsouth]

[My Grandmother: she always traveled with the little round pillow]

* * * *

We don't eat now the way we did then. That's for sure.

My paternal grandmother had a big sweet tooth. True for her entire family. She made candy and was really good at it. Fudge, penuche, divinity, caramels. O man. My mother and father both were candy fans and all of my siblings had their own temptations as far as sweets go.

When we lived in Kane, my Great Aunt Helen used to take us to "The Nut Shop" on Saturdays after she got off work. The Nut Shop was a confectionary shop. You could pick candies by the piece and get them in little white bags. What a heavenly place, I can still smell the smell that wafted past when you opened the door.

Gramma Bowman's Caramels

2 cups of sugar 1 cup of butter or margarine 3/4 cup dark Karo syrup 1/2 cup of milk

When the mixture boils add 1 cup of cream [canned milk] a little at a time, so as not to stop the boiling.  Cook until hard ball in water.

Stir constantly as it becomes thick and burns easily.  Cut in squares and keep in refrigerator

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Gramma Bowman's Penuche

2 Tbsp butter 1 1/2 cups brown sugar 1 1/2 cups white sugar pinch of salt 3 Tbsp of light corn syrup 1 cup of evaporated milk

Melt the butter and stir in sugar and salt and corn syrup.  Add cream and mix well until boiling.  Cook until the mixture forms a medium ball.  Add nuts if desired.  Let cool and beat like fudge.

Beating it like fudge demands a strong arm and some wicked determination so beat until it looses it's gloss and dulls and beings to harden.  

YUM

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This is for fudge, the best ever.

Gramma Bowman's Fudge

Bring to a boil in a large heavy pan: 1 cup minus 1 TBSP. rich milk Remove from heat and stir in until dissolved: 2 Cups sugar 1/8 tsp. salt 2 oz. grated chocolate 2 TBSP. light corn syrup

Bring to a boil and cook covered 2 to 3 minutes until the steam washes down from the sides of the pan any crystals which may have formed.

Uncover, reduce heat and cook without stirring to soft-ball stage, 238 degrees.  When nearing 238 degrees, there is a find overall bubbling with simultaneously, a coarse pattern, as though the fine bubbled areas were being pulled down for quilting into the coarser ones.

Remove from the heat, add 2-3 TBSPS butter without stirring.

Cool the candy to 110 degrees.  You may hasten this process by placing the hop pan in a larger pan of cold water until bottom of pan has cooled.  Beat fudge partially.  Add 1/2 teaspoons vanilla.  Then beat until it begins to lose it's sheen and thickens.  Pour into oiled pan.  Mark into squares.

[from my food blog, "Continual Feasts"]

[chronic-mastication]

PENUCHE

[flakey-tart]

Easy Penuche

Click here for the recipe!

Click here for more recipes like this one!

[fullcravings]

Nut Butter Penuche Frosting

[fullcravings]

Pumpkin Bundt Cake with Salted Penuche Frosting

[chronic-mastication]

Double Chocolate Chip Cake with Penuche Frosting

[queennati]

This penuche has white and brown sugar, half-and-half, milk -- and of course pecans.