Candy Recipes
Penuche Fudge
Yield: 36 (1 1/2 inch) pieces
Ingredients
- 2 cups brown sugar, firmly packed
- 1 cup granulated sugar
- 1 cup heavy cream
- 2 tablespoons light corn syrup
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
Instructions
- Combine sugars, cream, syrup and salt in pan. Stir over heat to dissolve sugars. Cook to 234 degrees F on a candy thermometer. Stir occasionally.
- Remove from heat.
- Add butter without stirring. Let stand until bottom of pan is lukewarm or 120 degrees F.
- Add vanilla extract and beat until creamy.
- Stir in nuts.
- Pour into a greased 9 inch square pan.
- Cut into squares.