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.
Provided by Jo Ann Duren
Categories Candies
Number Of Ingredients 8
Steps:
- 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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