Recipes
PENUCHE
Penuche
For anyone who is not familiar with this New England confection, Penuche fudge attempts to recreate the flavor of the Mexican Panocha or Panela (being the pressed Raw Sugar “cones”)
This form of semi-refined sugar is similar to "jaggery" in India (which is derived from Palm sap instead of Cane). It's high in natural molasses, thus Brown Sugar is a key ingredient for Penuche Fudge in place of the White Granulated Sugar normally used to make chocolate fudge.
Sadly it seems that a lot of recipes flying around the net now days contain very little Brown Sugar, being comprised primarily of Confectioners’ Sugar. These are often called “No-Cook alternatives”… I hate to be the bearer of bad news, but Penuche fudge doesn’t really work like that… I am not trying to be a fudge snob or anything, but the flavor of Penuche requires Brown Sugar and cooking to softball, or it ends up being more of a Vanilla Fudge than anything else… You just can’t "fudge" penuche... ;) Har dee har har
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