Fondant (Penuche) with walnuts

Fondant (Penuche) with walnuts

Category: Confectionery

Ingredients
Light brown sugar	700 g
Sea salt (if you have plain salt, use half)	2 tsp
Light Corn Syrup (or any other Invert Syrup - not honey)	50 ml
Concentrated milk (not condensed milk)	1 can / 375 ml
Oil sl	30gr
Water	125 ml
Vanilla extract	2 tsp
1 cup toasted walnuts or pecans

Cooking method

• This recipe is more complicated and for enthusiasts, someone who made it might say that it is not worth the effort, plus the list of ingredients is quite long, but for me this is really the gold standard of what that fudge from childhood should be, the current is cooler. It is absolutely tender, it melts on the tongue, it gives off an awesome caramel vanilla aftertaste, it is not sugary ... well, honest word, well, try to do it. The recipe was taken from the Internet 5 years ago, the girl has already disappeared, the site does not work, but she herself found it in some old American book from 1959. It's good that I then printed out the recipe (on which the children painted everything they could to the holes). A caramel thermometer is also required.
• 1. Grease a 20 cm square mold with oil and line with baking paper so that you can easily pull out the fudge after curing.
• 2. In a heavy-bottomed saucepan, combine all ingredients except nuts and vanilla and bring to a boil over medium heat. After everything has dissolved, combined and reached such a gentle boil, we set the thermometer. Stirring constantly, bring it to 114 degrees Celsius (test for a soft ball). We do not increase the temperature, the mass should gently boil and bubble, it will take about 10-12 minutes (depending on humidity and outside temperature).
• 2 As soon as the mass has reached 114 degrees, remove the saucepan from the heat and put it on the wire rack. Forget about the saucepan for 20 minutes. During this time, you can just fry the nuts.
• 3. After 20 minutes, pour the mixture into the bowl of your mixer (I was too lazy and I used my hand mixer, but it takes much longer). Beat the mass starting with the lowest and gradually moving to the highest speed. After about 5 minutes, stop the mixer and add the vanilla. Continue whisking at high speed until the mixture is matte and very peanut butter-like. Add your nuts and mold. The mass will already be quite thick, so it needs to be leveled with a silicone spatula.
• 4. The mass will harden at room temperature, but again it is easier to cut it after the refrigerator. We cut, close our eyes, eat.

[Irina]

Irina, does it look like a ladybug or a sorbet? Interested in the recipe. And they brought me concentrated milk from Belarus.

[Irina]

Irina, does it look like a ladybug or a sorbet? Interested in the recipe. And they brought me concentrated milk from Belarus.

Angela, no, I would say it's cooler than a cow, because a cow is rougher. here, probably, in structure, it resembles lipstick, but if you ever made lipstick according to a chadey's gost recipe, then here it is so super-finely crystallized, but at the same time soft because of the rest of the ingredients.

I only know the sherbet that is ice cream, I looked at the sherbet you are talking about on the Internet, but I think no, it doesn't look like they don't whip a lot of sherbet, here, just like a chadeka with whipping, we achieve the most delicate crystallization.

[Irina_Smith]

And I was very interested in the recipe!

Irina_Smith, Irina, how do you store these cubes? In a container or just a tin can? In a refrigerator?

[Irina]

sherbet is not beaten there

I saw somewhere that they were beating. All hands will never reach that recipe.
In pursuit. Is it fine or coarse salt? Irina, I will try to try.

[Irina_Smith]

Svetlana, in the refrigerator in a plastic container. We just try to keep moisture from getting to them, so they can stand for a long time.

And I was very interested in the recipe!

Irina_Smith, Irina, how do you store these cubes? In a container or just a tin can? In a refrigerator?

I saw somewhere that they were beating. All hands will never reach that recipe.
In pursuit. Is it fine or coarse salt? Irina, I will try to try.

Angela, in the main recipe they write that kosher salt, that is, coarse, if we take simple salt, then, accordingly, it needs half as much

oops oops, I found another recipe on YouTube, but as you say, it looks like sherbet, only here we immediately have a mass of brown because of brown sugar, it's just that this fudge is called foam precisely because of brown sugar. But since such a booze has gone, it would be necessary to make a sherbet and compare. Maybe in a week I'm piling out of interest.

[Irina_Smith]

Irina_Smith, Irina, a very interesting recipe, I take it to your bookmarks! I love dairy and creamy sweets, I think that this option with the addition of nuts should be very tasty!

I wonder if you can use it in cakes?

I wonder if you can use it in cakes?

Oksana, you know, it seems to me that it is more likely no than yes.
It is very rich in itself, and we still keep the cake in the refrigerator, and it seems to be separate: it will harden more strongly than all the other layers. The only way I could imagine it more or less as a layer in a waffle cake made of purchased thin biscuits, you know, which are sometimes sandwiched with nougat. I just seriously thought about how it would be in the cake, and I can’t fit it organically, there’s just as much of it and you can’t eat it only as candy 2-3 things with coffee / tea / milk ...
But it can only be cut into smaller pieces and put in a protein-butter caramel cream instead of nuts for texture ... like here we have a pure vanilla cake + impregnation + and cream with pieces of fondant ... again cake ... . I do not know ... maybe there is a place ...

it seems to me that rather no than yes

And I think that she will start crying ... will flow in the cream

there is just as much of it and you can't eat it just like candy 2-3 things

I also think that it is good as a separate delicacy, in small doses!

And I think that she will start crying ... will flow in the cream

that's for sure, the moisture will cry.

Irina, thanks for the recipe, it was just hard to pass by
I took it to the bookmarks, I need to find invert syrup where to buy ... well, or do it myself.

Irina, thanks for the recipe, it was just hard to pass by
I took it to the bookmarks, I need to find invert syrup where to buy ... well, or do it myself.

in general, in my household, with my husband's dislike of honey and allergies to it, some relatives and friends always have some kind of syrup available (a bowl of Golden or glucose syrup); the only thing, I don’t know why I wasn’t puzzled by its manufacture, but I just buy it in the store, but it’s not cheap, so it’s still necessary to be puzzled. hmmmmmm
on the farm, it is really necessary when working with sugar, in the name of avoiding crystallization, it is still an irreplaceable thing

[Irina]

Irina, go with gratitude and report. I saw your recipe yesterday, and since I had everything in stock and the salt was excellent - Fleur-de-Sel, I made it right away. I was a little confused by the amount of sugar, but I always try to do it according to the recipe. I used to make caramel with oranges and pistachios according to Ducasse's recipe, I liked it, it has almost the same ingredients (less sugar) and the cooking method is the same, but at the end the caramel does not whip, but pours into a frame, and it was interesting for me to try this option.I did everything according to the recipe, the only thing was that I did not wait 20 minutes for the mass to cool down, and after 5 minutes. began to beat, then mixed with the nuts and poured it into the frame while still warm. It seemed to me that it is easier to work with a warm mass. The fondant turned out to be soft, very vanilla (I put a whole pod of vanilla), did not put it in the refrigerator, left it on the windowsill. All of my, liked the fudge, half of the sweets were taken by a friend, but it tastes good to me, but too sweet (I'm not a very sweet tooth). Irina, thank you for an interesting recipe! and here are my sweets

yes, the vanilla pod is our everything. I love the look of seeds in any dessert

Tatyana, you are smart, everything is beautiful, fleur de sat is really the best option, since this salt is unusually soft in taste.
I honestly, too, while I cook it as if I’ll try to smell it, plus lick the saucepan and brooms hehe, then I don’t look at it for a couple of days, hehe

in general, you are great !!!!

[Tatyana]

Tatyana, did you pour one can of milk, did you have it for 300 g, or did you open the second one? I just feel sorry for opening the second one unnecessarily, because we don’t sell this milk and will they be able to bring me more? Or add condensed sweets, and reduce the sugar by these grams? Irina, what do you think? The recipe contains milliliters. Maybe 300 g will be that many milliliters? Interesting.

[Angela]

Angela, I added 50ml of cream 33% (there were leftovers). I also did not open the second can. It seems to me that 50 ml of ordinary milk can be added or more water, I would not pour condensed milk, it is very sweet there and so. Next time I'll try to reduce the sugar and replace some of it with syrup.

[Tanya,]

Tanya, Thank you)

[Tatyana]

Tatyana, did you pour one can of milk, did you have it for 300 g, or did you open the second one? I just feel sorry for opening the second one unnecessarily, because milk is not sold here and will they be able to bring me more? Or add condensed sweets, and reduce the sugar by these grams? Irina, what do you think? The recipe contains milliliters. Maybe 300 g will be that many milliliters? Interesting.

Angela, yes Tatiana says correctly, we just have a really standard can, I don't open anything additionally, and since we boil the mass to a certain temperature, which means the concentration of sugar, so you can add just milk, but better than cream.

Thanks for the recipe, very tasty. True up to 114 gr. I boiled it for a very long time, about 40 minutes. I added 75 ml of cream, only 300 ml of milk in a can.

Thanks for the recipe, very tasty. True up to 114 gr. I boiled it for a very long time, about 40 minutes. I added 75 ml of cream, only 300 ml of milk in a can.

Zoya, I'm glad I liked it, I think I also boiled it once for about 30 minutes, I sin on rain and high humidity. The main thing is that you had the patience and that you liked it.

[Irina]

Irina, I made fondant yesterday, but it turned out a little strange. We have a standard 300 g milk can, and last time I added a little cream to the norm. This time I added passionfruit puree and those that were in tins and stood in the refrigerator were like soft toffee (with a slight sourness)

But these, were framed and stood on the windowsill, quite sweet

[Irina]

Irina, I made fondant yesterday, but it turned out a little strange. We have a standard 300 g milk can, and last time I added a little cream to the norm. This time I added passionfruit puree and those that were in tins and stood in the refrigerator were like soft toffee (with a slight sourness)

Tanya, in this case I am sinning on excessive humidity in the refrigerator, maybe the passionfruit acid attracted the humidity of the refrigerator to itself?
Honestly, you surprised me at all, I would never have dared to add fruit puree, it changes the structure, it might not grab at all. You are a hero, I advise you to make a separate recipe, sounds tempting with passion fruit.