Jo Ann Duren
it brought back found memories, so thought I would give this fudge a try, hoping it tastes like the frosting.
☆☆☆☆☆ 0 votes0
1teaspoon plus 1/4 cup butter, divided
2 cpacked brown sugar
2 Tbsplight corn syrup
1 tspvanilla extract
1 cchopped nuts (i use walnuts)
How to Make Penuche Fudge
- Line a 9-inch square pan with foil, grease foil with 1 teaspoon butter.
- In a large heavy saucepan, combine sugars, milk, corn syrup and salt.
- Bring to a rapid boil over medium heat; stirring constantly.
- Cook without stirring until a candy thermometer reads 234 degrees (soft-ball stage.)
- Remove from heat.
- Add vanilla and remaining butter to pan (do not stir).
- Cool, without stirring to 110 degrees about 40 minutes.
- 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).
- Immediately spread into prepared pan. Cool.
- Using foil, lift fudge out of pan.
- Remove foil; cut fudge into 1-inch squars.
- Store between layers of waxed paper in airtight containers.
- Yield: 2 pounds.