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Different versions of this dish are very popular all over Latin America and France even though they are given different names. Dulce du leche is another very popular version where condensed milk is thickened with hours of cooking resulting in a thick paste. But the basic ingredients in the penuche fudge recipe and preparation process are the same. Cajeta is liquidy and can be used a as a spread, while penuche is semi-soft like a fudge and pedas or milk burfis are stiffer. The only difference between the regional variations is the thickness of the eventual dish.
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There are also many East Indian versions of the same dish using thickened milk called as peda or milk fudge burfi. This fudge is very similar to Mexican Cajeta which is also a kind of sweetened thickened goat’s milk with the same dull brown color of penuche. Milk is usually boiled down to thick fudge, and then brown sugar is added to it to create the distinctive butterscotch taste. Historically, Penuche Fudge has been attributed to New England ( New England Fudge) as well as some places in the South ( Creamy Praline), but there are many variations in nearly every part of the world. This tasty fudge is sometimes called Penuche Fudge, sometimes Brown Sugar Fudge, Creamy Praline Fudge, New England Fudge, and even Sucre a la Creme (in Canada)! Whatever you call it, it's fabulous. I love to keep praline in my kitchen if I can, but I find it never lasts very long ).Today is Penuche Fudge Day. You don’t want the praline to come in contact with moisture, so I suggest covering and storing in an airtight container.Īnother awesome thing about my homemade praline is that it will keep for quite some time. Since praline is a hard cooked candy, it is best stored at room temperature in a cool and dry place. If your praline doesn’t set, either you used the wrong amount of butter or perhaps it is a very humid day as moisture in the air can affect the setting of your praline. Just one tablespoon of butter is used in the base, too, which ensures it will in fact harden up while still being slightly rich and creamy like Werther’s style hard candy. The low fat content is very different than in its cousin caramel. Why won’t my praline set?Įven though praline has a caramel-like flavor and scent, it should in no way resemble caramel sauce or soft chewy caramel. Side note: You can add already roasted and even salted nuts into your candy and this will just add even more flavor. The heat of the candy toasts the nut when they meet, too, and as it hardens the nuts set into the candy making for a really professional look. I like to use thin toasted slivered almonds as they look lovely and lie nice and flat. Praline can be made with all different kinds of nuts, but the most classic flavor is almond. These shards or chunks of homemade praline can be eaten or given as a gift all on their own, or they can be added to other sweets and baked goods. The best part about making it is cracking and shattering it into gorgeous large shards. Once it cools it takes on the look and texture of hard candy - shiny and glass-like. My recipe starts out similarly to a caramel with sugar, butter, and water, but instead of adding cream or another liquid component to make a sauce, it’s mixed with nuts and then poured onto a flat surface to harden. No, praline is not just a flavor added to drinks by way of syrup, it’s first and foremost a candy. From folding praline into ice cream or Praline Fudge, to topping off brownies and blondies, this caramel flavored, nut-studded candy is an absolute must try! What is Praline?