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Penuche : Butterscotch Fudge with Prailines

A butterscotch flavoured golden fudge with optional chopped pralines! Makes a lovely addition to a Christmas Cookie Plate. Makes 36-64 squares.
Author: Roseanne Carrara, The Lunchbox Season

Ingredients

  • 2 cups brown sugar
  • 1 cup white sugar
  • 1 cup whipping cream
  • 2 +1 tablespoons unsalted butter
  • 3 tbs light corn syrup
  • 1/4 tsp salt
  • 1 teaspoon really good vanilla extract
  • OPTIONAL: 1/2 -1 cup chopped pralines [we used honey roasted pecans] or toasted nuts
  • GEAR: Candy Thermometer

Instructions

  • Line an 8x8 pan with two sheets of parchment that sit crosswise and overhang the sides.
  • Chop the pralines.
  • Combine sugar, cream, 2 tbs butter, corn syrup, and salt in a thick-bottomed steel or copper saucepan.
  • Stirring constantly, cook over medium-low heat until the mixture boils.
  • Add your candy thermometer.
  • Reduce heat to low and cook without stirring until the mixture reaches the soft ball stage, 113C/236F.
  • While mixture is cooking, fill the tub of a sink or a large container with about an inch of cold water.
  • When the mixture reaches the soft ball stage, 113C/236F, remove the pot from the heat, and shock it by placing it in the shallow cold water bath for 30 seconds.
  • Remove the pot from the cold water bath and, without stirring, drop the vanilla and the last 1 tbs of butter on top. The butter will melt and pool with the vanilla in the center of the mixture. DO NOT STIR!
  • After about 45-60 minutes, when the temperature of the mixture reaches 49C/110F, grab a wooden spoon or transfer your mixture to the bowl of a stand mixer. [I find the wooden spoon method actually works BETTER than the mixer!]
  • Beat the mixture by hand or on low until it thickens significantly, turning from a dark chestnut to a sandy brown colour and losing its lustre. [This takes about 10-20 minutes by hand, and can take as little as 5 minutes or up to 25 minutes in a stand mixer.]
  • If desired, add chopped pralines and stir to combine.
  • Use the wooden spoon or a rubberized spatula to transfer the fudge into your lined pan and spread evenly.
  • Cool completely on the counter, about 30-60 minutes.
  • Slice into 64 small squares or 36 larger ones.
  • Store well wrapped in plastic on a counter for a few days. Or, if you find your penuche is too soft, wrap well and refrigerate for 2-24 hours.
  • Or, wrap in plastic, place in an airtight container or ziplock, and freeze.