You may recall my post about a caramel sauce using Keto friendly “brown sugar”. Well, the taste of that sauce brought back such fond memories of penuche that I knew I had to make some for the holiday festivities. When I was a kid, I used to spend part of my lunch money to buy it almost every day at the convenience store on the way home from school and I STILL love the flavor. (Don’t tell Mom though.)
Sometimes penuche candy is referred to as brown sugar fudge because of the creamy texture. It can be shaped as a little patty or it can be cut into squares like a fudge, but it is all the same- a creamy, delicious brown sugar flavored confection packed with nuts.
In this recipe, you do not need a candy thermometer or any of the lengthy machinations that were involved in the old directions. Nope. I experimented a little but I didn’t stray too far from a traditional recipe except to make this candy very easy, very fast and Keto friendly.
I used my own “brown sugar” concoction with Xylitol and brown sugar flavor extract. You can find the details in the caramel sauce post. The Swerve Brown sweetener seemed to crystallize on cooling more than the Xylitol, but it works if you don’t want to buy a brown sugar flavor extract to make your own “brown sugar” substitute.
You will need to prepare a foil lined baking dish to make cut squares or a foil lined cookie sheet to make candy patties. I used the baking dish this time. The easiest way to line a baking dish with foil is to first shape it over the back side of the dish and then fit it inside.
Easy Keto Penuche
– 1 cup butter, either salted or not
– 2 cups granulated Xylitol
– 2 tsp brown sugar flavor extract
– 1/2 cup heavy whipping cream
– 1 tsp vanilla extract
– 3 1/2 cups powdered Swerve sweetener
– 1 cup chopped walnuts (it’s good with peanuts as well)
Prepare an 8×8 baking dish lined with foil and sprayed with a non-stick cooking spray (I use avocado spray)
1. Mix the Xylitol with the brown sugar flavor extract until well combined
2. Melt butter in a medium saucepan over med-high heat
3. Add the “brown sugar” and bring to a boil, stirring constantly
4. Pour in the cream stirring for another five minutes or so
5. Remove from heat and let cool for about 30 minutes
6. Stir in the vanilla extract and walnuts
7. Pour into a foil lined 8×8 baking dish, cover with fol and continue to cool in the refrigerator until firm
8. Remove from dish and cut into small squares. Store in an airtight container in the refrigerator.
Be sure to cut this candy into fairly small squares. It is SWEET and guaranteed to satisfy even the biggest sweets fans out there.