When I was younger, Penuche was something that was around during every holiday. My aunt Maddie made the best penuche but, being the young brat I was, I didn’t appreciate it until many years later. When I was brainstorming some recipes for Christmas Week, I knew that this recipe that has escaped me for many years had to be attempted. After making it, I have a greater appreciation for not only the recipe but my aunt who must have had a boatload of patience to make it by hand. I used my mixer and even then it was a lesson in patience.
I also learned a few things – not every recipe on the interwebs is right – especially when I tried a recipe and it failed miserably. I finally decided since I didn’t have my aunt Maddie’s recipe, I’d have to turn to another expert – Ms. Martha – and play with her recipe and technique which wound up working perfectly. The key is patience – oh – and a really good candy thermometer. While I mucked up the first batch, the second batch was the charm.
Sadly, while I can’t learn this recipe from my aunt Maddie – it is good to make a version I know she’d be pleased with. Make this for the holiday and create a family classic of your own!
On to the recipe:
Gather your ingredients
Adding the evaporated milk to the pan
Look at this lava pool of boiling sugar
Whipping up the penuche
Now – try to just have one bite!
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