Instructions
HOW TO MAKE EASY PENUCHE RECIPE, IF YOU LIKED IT SAY HELLO
- 1 cup unsalted Challenge butter plus additional for buttering parchment
- 2 cups packed brown sugar
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 3 1/2 to 4 cups sifted powdered sugar
- 1 1/2 cups coarsely chopped pecans plus additional for topping if desired
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Spray a 9 x 5 inch loaf pan cooking spray and line with parchment paper. Set aside.
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Melt butter in a heavy bottomed 2 quart saucepan over medium-low heart, stirring as needed.
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Stir in the brown sugar and cook for 2 minutes, stirring constantly.
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Gently pour in the milk and stirring constantly, bring mixture to a boil.
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Remove from heat and let cool for 30 to 40 minutes, or until the mixture is lukewarm or at room temperature.
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Stir in the vanilla extract.
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Stir in powdered sugar, one to one-half cup at a time, stirring until completely combined. Add powdered sugar just until the mixture is thick and has the consistency of fudge. (It wall harden as it chills.)
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Stir in coarsely chopped pecans.
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Spoon into the prepared loaf pan and top with additional pecans if desired.
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Cover and cool until firm.
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Cut into squares and store in the refrigerator in an airtight container.
Ingredients
- 1 cup unsalted Challenge butter plus additional for buttering parchment
- 2 cups packed brown sugar
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 3 1/2 to 4 cups sifted powdered sugar
- 1 1/2 cups coarsely chopped pecans plus additional for topping if desired
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