Penuche

Ever come across a food that bridges your entire family, but no one ever talks about it?

I mean never, ever mentioned. It’s like some well-kept secret that everyone knows. Everyone, including Martha Stewart (who’s recipe is found below).

Well I’m about to blow the lid off this thing because, friends, you need to make this. I know, I know – I say that like every time. But if you’ve never listened to me before, do it now.

Today. Right now. We are going to make penuche.

You have everything in your fridge and pantry because it’s only the simplest recipe on the planet.

I swear.

It starts out with brown sugar and butter. Are you with me?

Of course you are. This is why we’re friends :)

Add in evaporated milk and salt, and bring to a boil.

Reduce to medium and heat until temperature reaches 236F. No more, no less.

Pour mixture into bowl (there should be very little stickage on the bottom of the pan) and gently whisk in powdered sugar.

Ramp it up to medium and add in vanilla.

Dump into a plastic wrapped loaf pan, spread evenly, and stash in the fridge for 30 minutes.

Done! See how easy that was?

I bet you want the recipe now, eh?

 

Penuche

(via Martha Stewart)

5 ounces evaporated milk (one small can, or half a big can)
1 1/2 cups packed light brown sugar
1 1/4 sticks (5 ounces) unsalted butter
1/4 teaspoon salt
1/2 cup powdered sugar
1 teaspoon vanilla extract

Coat the inside of a loaf pan with nonstick spray, then lay a sheet of plastic wrap over the sprayed area (note: the reason you’re both spraying and laying the inside of the pan is because the penuche WILL NOT come out in a pretty brick unless you’ve sprayed and layed, and you’ll spend the better part of 5 minutes trying to pry the deliciousness from the pan. spray and lay, people, spray and lay!) Set aside.

In a heavy bottomed sauce pot over high heat, bring evaporated milk, brown sugar, butter, and salt to a boil, stirring continuously. Turn down to medium/medium-low and place a candy thermometer in the pot. Cook, again don’t stop stirring, until thermometer reads 263F. This should take roughly 25 minutes, depending on your burner, pot, and patience.

Turn off the burner and pour mixture into the bowl of a stand mixer with the whisk attachment engaged. Turn on lowest speed and dump in powdered sugar and vanilla. Mix until *just* incorporated and mixture begins to thicken. Hint: The consistency we’re going for is creamy peanut butter.

Immediately pour penuche into the sprayed and layed loaf pan, spread evenly, and pop into the fridge for a quick 30 minute chill.

Remove from fridge, remove penuche from pan (see how easy that was to lift? you’re welcome), and divide into three rows of six, or 18 pieces.

NOM.

GamerGirl

 

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