Penuche (fudge) -- Best Recipes

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05/24/26 5:24pm [ Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, [2], 3 ]

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Date Posted: 12/ 2/03 9:54:47am
Author: CB
Subject: Penuche (fudge)

Penuche

This is a truly fabulous gift. Make sure you buy a candy
thermometer. This mixture can really bubble. Make sure you
wear a long-sleeved shirt and an oven mitt the whole time you
are stirring. Be careful!

3 cups light brown sugar, firmly packed
1 cup milk (or use 1/2 cup evaporated milk and 1/2 cup water
or 1 cup cream)
2 Tbs. white corn syrup
2 Tbs. butter
1 tsp. vanilla
1 cup chopped nuts

Combine first 3 ingredients in saucepan. Cook stirring
constantly to 236 degrees on candy thermometer (or until a
little mixture dropped in cold water forms a soft ball).
Remove from heat. Drop in butter and do not stir. Without
stirring, set aside to cool to 110 F. or until lukewarm. Add
vanilla. Beat until mixture loses its gloss and a small
amount, dropped from a spoon, will hold its shape. Stir in
nuts. Pour into lightly greased 8" by 8" pan. Cool. Cut in
squares. Makes 1 1/3 lbs.

You may substitute mini marshmallows, raisins, dates, figs or
crystallized ginger for nuts. For maple walnut fudge,
substitute maple syrup for corn syrup and use maple flavoring
rather than vanilla. For Sour Cream Penuche, substitute 1 cup
of white sugar for one of the cups of brown, use heavy sour
cream rather than milk, and omit the corn syrup.
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