This text is written in Chinese. Here is a translation of the text:
Penuche boldly showcases its unique creamy candy and maple tones, as well as its comfortable texture. Learn how to package Penuche Fudge. Source: Martha Stewart Living, December 2008. Makes 18 pieces. Ingredients: cooking spray, 1 can (5 oz) evaporated milk, 1 1/2 cups packed light brown sugar, 5 oz (1 1/4 sticks) unsalted butter, 1/4 tsp salt, 1/2 cup corn syrup, 1 tsp pure vanilla extract, 3 oz chopped toasted walnuts (1 cup). Directions: 1. Spray a 5×10 inch loaf pan with cooking spray. Line with plastic wrap, leaving a 2-inch overhang on both sides. 2. In a medium saucepan, bring the evaporated milk, brown sugar, butter, and salt to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring frequently, until the mixture registers 236 degrees on a candy thermometer, about 25 minutes. 3. Transfer to the bowl of a stand mixer and beat in the corn syrup on low speed. Scrape down the sides of the bowl as needed. Increase the speed to medium and beat until the mixture thickens and becomes smooth, 2 to 4 minutes. Reduce the speed to low and add the vanilla and walnuts. 4. Spread the mixture in the prepared pan, smoothing the top. Refrigerate, uncovered, until firm, about 25 minutes. Use the plastic overhang to lift the fudge out of the pan and discard the plastic. Cut into 18 pieces. Cooks note: Penuche will keep, covered, for up to 1 week.
Gabriel
26.04.2023 @ 20:40
This text is written in Chinese. Here is a translation of the text:
Penuche boldly showcases its unique creamy candy and maple tones, as well as its comfortable texture. Learn how to package Penuche Fudge. Source: Martha Stewart Living, December 2008. Makes 18 pieces. Ingredients: cooking spray, 1 can (5 oz) evaporated milk, 1 1/2 cups packed light brown sugar, 5 oz (1 1/4 sticks) unsalted butter, 1/4 tsp salt, 1/2 cup corn syrup, 1 tsp pure vanilla extract, 3 oz chopped toasted walnuts (1 cup). Directions: 1. Spray a 5×10 inch loaf pan with cooking spray. Line with plastic wrap, leaving a 2-inch overhang on both sides. 2. In a medium saucepan, bring the evaporated milk, brown sugar, butter, and salt to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring frequently, until the mixture registers 236 degrees on a candy thermometer, about 25 minutes. 3. Transfer to the bowl of a stand mixer and beat in the corn syrup on low speed. Scrape down the sides of the bowl as needed. Increase the speed to medium and beat until the mixture thickens and becomes smooth, 2 to 4 minutes. Reduce the speed to low and add the vanilla and walnuts. 4. Spread the mixture in the prepared pan, smoothing the top. Refrigerate, uncovered, until firm, about 25 minutes. Use the plastic overhang to lift the fudge out of the pan and discard the plastic. Cut into 18 pieces. Cooks note: Penuche will keep, covered, for up to 1 week.