Jo Ann Duren
it brought back found memories, so thought I would give this fudge a try, hoping it tastes like the frosting.
- teaspoon plus 1/4 cup butter, divided
- 2 c
- packed brown sugar
- 1 c
- 3/4 c
- 2 Tbsp
- light corn syrup
- 1/8 tsp
- 1 tsp
- vanilla extract
- 1 c
- chopped nuts (i use walnuts)
How to Make Penuche Fudge
- 1Line a 9-inch square pan with foil, grease foil with 1 teaspoon butter.
- 2In a large heavy saucepan, combine sugars, milk, corn syrup and salt.
- 3Bring to a rapid boil over medium heat; stirring constantly.
- 4Cook without stirring until a candy thermometer reads 234 degrees (soft-ball stage.)
- 5Remove from heat.
- 6Add vanilla and remaining butter to pan (do not stir).
- 7Cool, without stirring to 110 degrees about 40 minutes.
- 8Beat 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).
- 9Immediately spread into prepared pan. Cool.
- 10Using foil, lift fudge out of pan.
- 11Remove foil; cut fudge into 1-inch squars.
- 12Store between layers of waxed paper in airtight containers.
- 13Yield: 2 pounds.