Home |  About Us |  Disclaimers |  Privacy Statement |  Send email

Penuche Fudge
Yum Servings: 64 Prep Time: 15 minutes Cook Time: 25 minutes Chill Time: 30 minutes Start to Finish: 1 hour, 10 minutes Times are approximate Ingredients: 2 1/2 cups brown sugar 2 1/2 cups white sugar 2 cups whole milk 1 cup butter 1/2 teaspoon salt 2 teaspoons pure vanilla extract 1/2 cup toasted, finely chopped pecans or walnuts (optional) Directions: Line a 8×8-inch baking pan with parchment, leaving 2-inches overhang on two opposing sides. Make sure to fold the paper into the corners of the pan. In a heavy saucepan over medium-low flame, heat brown sugar, white sugar, milk, butter, and salt to 236°F (soft ball stage) while stirring constantly. This should take 20-25 minutes. Pour penuche into the bowl of a stand mixer. Beat on medium for 2-4 minutes, or until fudge is thick and smooth. Lower speed to low and add vanilla extract and chopped nuts. Using a spatula greased with butter, spread penuche fudge into lined pan, smoothing out the top. Refrigerate for 30 minutes before cutting. If refrigerated, penuche will keep in a sealed container for up to a week. For maximum freshness, don’t cut until ready to serve Home |  Desserts |  Candy