Gidget Roots - Journey Through Famiy Recipes - Episode 28: Penuchi

 MINI SERIES - Twelve Recipes of Christmas - Recipe #12: Penuchi

 

 

There are so many more recipes to create it was difficult to chose one to cap off the #twelverecipesofChristmas challenge.  Nothing quite says holidays like a decadent fudge candy for a treat to share or dessert to keep for yourself!  I decided to end the challenge with a rich and decadent recipe for Penuchi. Perusing through the cook book I have to admit I didn't even know what Penuchi was at first and was uncertain how it would turn out as I don't have a lot of experience with making candy or fudge. (My first ever experience was last year's making the triple layer fudge!)

First step was to warm together and cook down the sugar and the milk and stir constantly.

 

 The family recipe says to cook until the temperature reaches 236 degrees - such a random yet specific temp! (The softball stage). 

 

Since I do not have a candy thermometer I used the softball trick my Auntie M showed me last year when we made the three layer fudge.  This took about 10-12 minutes after small rolling boil. 

Next we removed the mixture from the heat and add the butter. SCRAPPY GIDGET TIP: we didn't have mixers that would not scratch our sauce pan so we poured the milk and sugar mixture into a mixer safe bowl before the next step, but while it was still hot. 

Now we added the butter and DID NOT MIX but simply set aside to cool. 

 

Once the mixture was lukewarm (about 15-20 minutes but may take longer if it stayed in the original pan) it was time to beat until thick and creamy.  

 

Finally adding the final touches by pouring in the vanilla and walnuts, mixing thoroughly. 

 

Lastly pour into a slightly buttered pan and let cool completely.

 Once it is cold, cut into squares. 

This recipe was a lot easier than I anticipated it being. The final result? A holiday party in your mouth! The rich and sweet caramel almost butterscotch flavors dance on the palate like a Nutcracker ballet. I truly fell in love with this recipe and will be adding it to my must make for the holiday season.

 Next Recipe: Old Fashioned Buttermilk Pancakes

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ORIGINAL RECIPE

PENUCHI

Ingredients:

3 cups brown sugar                            1 cup of milk

2 Tablespoons of butter

1 1/2 tsp vanilla            1 1/2 cups pecans or walnuts

Directions:

Put the sugar and milk into a saucepan and cook, stirring constantly, until the temperature reaches 236 degrees. (The soft ball stage). 

Remove from heat and add the butter and set aside without stirring to cool.

When the mixture is lukewarm beat until thick and creamy.

Add the vanilla and the nuts. Mix thoroughly.

Pour into a slightly buttered pan. 

When cold, cut into squares. This makes about 18 pieces. 

NOTE: With brown sugar there is more of a tendency for the milk to curdle so that constant stirring is necessary throughout the cooking.