Penuche Fudge
"This old recipe is perfect for satisfying anyone with a sweet tooth."
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
16
ingredients
- 3 cups lightly packed brown sugar
- 1 cup white sugar
- 1⁄2 teaspoon salt
- 1 cup evaporated milk, not lowfat
- 2 tablespoons butter
- 1⁄2 cup chopped pecans
- 1 teaspoon vanilla
directions
- Grease a 9-inch cake pan and set aside.
- In a saucepan, combine sugars, salt, evap milk (substitute cream if you wish) and butter; cook over medium heat, stirring, until sugars dissolve.
- Continue cooking, stirring occasionally to prevent sticking, until mixture reaches the soft-ball stage (236F on a candy thermometer).
- Remove from heat and let cool, without stirring, until the bottom of the pan is lukewarm and you can touch it; the mixture will be about 110F on a candy thermometer.
- With a wooden spoon and a strong arm, beat until mixture loses its gloss, then quickly stir in the nuts and vanilla.
- Pour into prepared pan and when completely cool, cut into squares.
- Make 1-1/2 lbs fudge.
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Reviews
-
Oh my God!! I have searched high and low for a recipe that was like my Grammy's and I have found it. This was easy to make and so amazing to eat. I put it on my cookie tray for a bit of a variation this year. You brought me back to my childhood. Thank you for the recipe!!!! -
I loved the flavor. My only problem was that the penuche never set. I beat it for an hour. -
The taste of this penuche is very good. However, my fudge was so crumbly that I couldn't cut it. It just fell apart. I know its something I've done and will try this recipe again. I wanted to include these in my holiday trays but somehow I messed thing up, will try again next year. But as I said before, the taste was spot on like I remember g'mas being like. Thank you for posting, its the recipe I want now I just need to perfect it......Stephanie -
Sorry but I followed the instructions to the letter but my first batch of fudge came out "sugarery". What am I doing wrong? Up to softball, down to 110 w/o stirring and then stiring. Help! I know I am missing something
-
This is really good, it's just like fudge is supposed to be! It's actually the first time I've made proper fudge, so I think it is a testiment to the quality of this recipe that the fudge turned out perfect! The directions were very clear, and covered all of the important points (such as leaving the fudge to cool to 110F before stirring - I have read in several places that this is a crucial step in making good fudge). Only thing I did differently was not adding pecans (I was making a selection of sweets to give as gifts, and 2 others were already nutty). The stirring once it has cooled is hard work, so try to have someone with strong arms on hand to do that bit! Also, make sure you add the vanilla very quickly as it rapidly started to set once I'd added it.
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RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
