Easy Penuche Icing - Kathleen Ronk

This recipe has a fudge like consistency and has a nice caramel flavor.  It goes well on the fudge cake posted yesterday.

  1/2 Cup Butter                                                                         1 3/4 Cup Confectioners Sugar,

  1 Cup Brown Sugar                                                                 -Sifted

  1/4 Cup Milk                                                                          

Melt butter in sauce pan, stir in brown sugar.  Boil and stir over low heat for 2 minutes.  Stir in milk.  Bring to a boil, stirring  constantly.  Cool to luke warm.  Gradually add confectioner sugar.  Beat until thick enough to spread.

From Wikipedia, "Penuche (Italian: panucci) is a fudge-like candy made from brown sugar, butter, and milk,^[1] using no flavorings except for vanilla. Penuche often has a tannish color, and is lighter than regular fudge.^[2] It is formed by the caramelization of brown sugar, thus its flavor is said to be reminiscent of caramel. Nuts, especially pecans, are often added to penuche for texture, especially in the making of penuche candies.^[1] It is primarily a regional food, found in New England and some places in the Southern United States, though in the latter it goes by different names, usually "brown sugar fudge candy". 

Origins

Penuche is also used as a boiled icing flavor. Once very popular in Hawaii, its name was localized as panocha or panuche. Panocha is said to come from the Spanish word for raw sugar (but also Spanish slang for "vulva").^[3] Hawaiian cooks often reminisce about both panocha fudge and icing. As an icing, it was common as topping for prune cake.^[4] Other names for penuche include "noochie" and creamy praline fudge."