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| Another common penuch-style recipe is often called ''no bake penuche drop cookies'' and involves using brown sugar, milk, butter, oats, and nuts. The result has a flavor similar to Penuche. | Another common penuch-style recipe is often called ''no bake penuche drop cookies'' and involves using brown sugar, milk, butter, oats, and nuts. The result has a flavor similar to Penuche. | ||
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Revision as of 14:03, 7 April 2007
Penuche is the original fudge flavor and is made from brown sugar, butter and milk, using no flavorings except for vanilla. It is formed by caramelization of the brown sugar, and thus its flavor is said to be reminiscent of caramel. Penuche often has nuts such as pecans added to it. It is mostly a regional food, found in New England and some places in the South in the U.S., though in the latter it goes by different names, usually Brown Sugar Fudge Candy. It has a tannish color. It is rather more difficult to prepare than the traditional chocolate fudge.
In recent years, it has become common in New England to add maple syrup to the recipe for penuche fudge. Some confectioners will call this maple syrup penuche fudge and others don't make any distinction at all such is the popularity of this newer recipe.
Penuche is also used as a boiled icing flavor. It was once very popular in Hawaii where the name was localized as Panocha or Panuche. Hawaiian cooks reminisce about both panocha fudge and icing (frosting). As an icing, it was common as topping for prune cake. Other names for Penuche include Noochie and creamy praline fudge.
Another common penuch-style recipe is often called no bake penuche drop cookies and involves using brown sugar, milk, butter, oats, and nuts. The result has a flavor similar to Penuche.
See Also
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