I’ll admit it. I’d never heard of Penuche Fudge or Penuche Frosting until I met my husband’s family. It’s a mexican candy and in his family they use it as a cake frosting over spice cake. Once you’ve had a slice, you’ll know why it’s a favorite.
It used to be a real labor of love to make because your arm practically goes numb and feels like it’ll drop off by the time it’s complete, but I’ve gotten smart and use the bread beaters on my fancy mixer and now I don’t mind whipping up this family favorite for my husband or my step-daughter (It’s both their favs!)
So on National Penuche Day, I thought I’d share our family recipe for this treat so you can try it out on your family. If you care to share a favorite recipe of yours — that would be fun, too!
Hugs and happy sweet treats~
PENUCHE FUDGE/ICING RECIPE
In saucepan melt ……………….. 1 cup butter
Stir in………………………… 2 cups light brown sugar packed
Continue cooking over low heat for 2 minutes stirring constantly – in one direction.
Stir in………………………… 1/2 cup milk
Bring to a full rolling boil, stirring contantly. Keep that full rolling boil for about a minute as it turns to a syrup, then set the pan in cold water. When you can hold your hand on the bottom of the pan the syrup is cool enough.
**You can continue in your cooking pot if you’re making the penuche by hand start to finish — but if you’re going to leverage your fancy mixer with the bread beaters — transfer the syrup to the mixing bowl now.
Now, stir in …………………… 3 1/2 to 4 1/2 cups of SIFTED confectioners sugar.
Add the confectioners sugar and beat, continuing until thick enough to spread. That’s going to be very thick. Like stand your spoon up in it thick.
If too thin – keep adding confectioners sugar.
If too thick – add a litle hot water – that’s easy to fix.