Penuche Fudge Recipe

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Penuche Fudge

Jo Ann Duren

By
@ILUVblackeyepeasandrice

My friend's mother had baked a cake and frosted it with Penuche frosting, it was so good. I found this fudge recipe on line,
it brought back found memories, so thought I would give this fudge a try, hoping it tastes like the frosting.


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Serves:

2 Pounds of Fudge

Method:

Stove Top

Ingredients

1
teaspoon plus 1/4 cup butter, divided
2 c
packed brown sugar
1 c
sugar
3/4 c
milk
2 Tbsp
light corn syrup
1/8 tsp
salt
1 tsp
vanilla extract
1 c
chopped nuts (i use walnuts)

Directions Step-By-Step

1
Line a 9-inch square pan with foil, grease foil with 1 teaspoon butter.
2
In a large heavy saucepan, combine sugars, milk, corn syrup and salt.
3
Bring to a rapid boil over medium heat; stirring constantly.
4
Cook without stirring until a candy thermometer reads 234 degrees (soft-ball stage.)
5
Remove from heat.
6
Add vanilla and remaining butter to pan (do not stir).
7
Cool, without stirring to 110 degrees about 40 minutes.
8
Beat with a spoon until fudge begins to thicken. Add walnuts continue beating until fudge becomes very thick and just begins to lose its sheen (about 10 minutes total).
9
Immediately spread into prepared pan. Cool.
10
Using foil, lift fudge out of pan.
11
Remove foil; cut fudge into 1-inch squars.
12
Store between layers of waxed paper in airtight containers.
13
Yield: 2 pounds.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Hashtag: #Good Easy