penuche fudge

How To Make penuche fudge

• 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.
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