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Recipe Template Week 4
Recipe Template Week 4
Title: Penuche
Ingredients:
17 oz sugar
17 oz brown sugar
11 oz heavy cream
7 oz invert sugar (I used Trimoline)
6 oz milk
4 oz glucose syrup
1 tsp salt
4 oz premade fondant
0.5 oz vanilla extract
Procedure:
1. Combine all ingredients except for salt, vanilla and fondant in a saucepan and stir
until all sugar is dissolved. Be careful washing down crystals as this is a cream
based candy and you dont want to add water to it.
2. Take candy to 245f, stiffing all the time, and then add the salt
3. Pour mixture onto a marble table and, using bench knives, work in vanilla and
pieces of fondant
4. The Penuche will thicken as it cools. Take it to 120f by putting it in a stand mixer
with a paddle and beat until it cools to correct temperature.
5. Pour into prepared 12 x 12 oiled mold
6. Cover the top of the Penuche with lightly oiled parchment and flatten the top
7. Cut into squares when completely set and wrap too prevent drying out.
Critical control points in preparation:
It takes a long time to get the Penuche up to 245f - this cant be rushed so make sure
you have ample time set aside to make this candy.