‘Tis the season for sweets-lovers and this penuche recipe from pastry chef Ashley Low covers all the bases. A mix between fudge and caramel, the dessert comes together quickly—simply stir up your ingredients then give them a spin in the electric mixer. After the penuche cools, you can slice it however you life for easy gift bags (sneaking a few pieces for yourself, of course.)
- 2 1/2 cups brown sugar
- 2 1/2 cups granulated sugar
- 10 ounces heavy cream
- 8 tablespoons butter
- 2 teaspoons maple syrup
- 1/2 teaspoon kosher salt
- In a large heavy bottomed sauce pan, combine all ingredients. Heat over medium high heat until the mixture reaches 236 F.
- Move to an electric mixer and beat with a paddle attachment until smooth, scraping down the sides a few times. Transfer the mixture to a plastic-lined sheet pan. Let cool completely. Cut, set and eat.