penuche fudge
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.
No Image
prep time
cook time
method
Stove Top
yield
2 Pounds of Fudge
Ingredients
- 1 - teaspoon plus 1/4 cup butter, divided
- 2 cups packed brown sugar
- 1 cup sugar
- 3/4 cup milk
- 2 tablespoons light corn syrup
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (i use walnuts)
How To Make penuche fudge
-
Step 1Line a 9-inch square pan with foil, grease foil with 1 teaspoon butter.
-
Step 2In a large heavy saucepan, combine sugars, milk, corn syrup and salt.
-
Step 3Bring to a rapid boil over medium heat; stirring constantly.
-
Step 4Cook without stirring until a candy thermometer reads 234 degrees (soft-ball stage.)
-
Step 5Remove from heat.
-
Step 6Add vanilla and remaining butter to pan (do not stir).
-
Step 7Cool, without stirring to 110 degrees about 40 minutes.
-
Step 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).
-
Step 9Immediately spread into prepared pan. Cool.
-
Step 10Using foil, lift fudge out of pan.
-
Step 11Remove foil; cut fudge into 1-inch squars.
-
Step 12Store between layers of waxed paper in airtight containers.
-
Step 13Yield: 2 pounds.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes