Happy National Penuche Day! (Yep, I said Penuche! Vegan Penuche!)

So... what the heck is penuche?  According to teh internets:
"Penuche (Italian: panucci) is a fudge-like candy made from brown sugar, butter, and milk,[1] using no flavorings except for vanilla. Penuche often has a tannish color, and is lighter than regular fudge.[2] It is formed by the caramelization of brown sugar, thus its flavor is said to be reminiscent of caramel."
Thanks teh internets!

So guess what?  In an unsurprising turn of events, you can make vegan penuche - Thanks Vegan Appetite!
Penuche (veganized and paraphrased)
2 cups light brown sugar
3/4 cup soy cream (or soymilk, but cream is better)
1/8 tsp salt 2 tbsp earth balance or other vegan margarine
1 tsp vanilla
1/2 cup chopped nuts or coconut (we never used these)

Combine sugar, cream, and salt in a saucepan. Heat over low heat and stir until it comes to a boil. Cook to 236 degrees (soft ball stage), stirring frequently to prevent curdling or scorching. Remove from heat and add margarine. Wipe the edges of the pan (the sugary bits) the best you can, but it’s hard to do. Don’t disturb it again until it reaches 110 degrees. Add the vanilla. Then beat it like crazy with the wooden spoon. Once you start beating, you can’t quit until you’re done or it will get grainy. Here is where the original recipe gets vague: “It takes skill born of experience to judge the exact time at which the fudge should be poured. If it is too hot when poured out, it will be granular; if it is poured too late it will not flow and form a smooth sheet of uniform thickness.” Big help, huh? So we beat as long as we can, then pour it out on a greased cookie sheet (thinner) or a pie plate if you want it to be a little thicker. Let it set for a couple of hours, then cut it and see how quickly it disappears. Oh, if you’re gunking it up with nuts or coconut, add those right before you pour.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.