abby's famous penuche fudge

Categories
Candy
Fudge
Yield
36 Servings
MeasureIngredient
1½ cup Granulated sugar
1 cup Packed brown sugar
⅓ cup Light cream
⅓ cup Milk
2 tablespoons Butter or margarine
1 teaspoon Vanilla
½ cup Walnut pieces

Quantity: Makes 3 dozen 1-½-inch squares Source: Dear Abby's "More Favorite Recipes"

Butter a 9-inch square baking dish. Butter the sides of a heavy 2-quart sauce-pan.

Combine sugars, cream, milk and butter in saucepan. Cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to a boil.

Cook to soft ball stage (238 degrees on candy thermometer), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 degrees). DO NOT STIR.

Add vanilla and beat vigorously until very thick and mixture starts to lose its gloss. Quickly stir in nuts and spread into prepared baking dish. Score while warm, and cut when firm.

Michael's notes: This recipe contains directions (about not over-stirring) that are applicable to most fudge recipes. The buttering the sides of the saucepan is also a life saver in other fudge recipes.

Posted to TNT Recipes Digest by Michael Sooter <msooter@...> on May 15, 1998

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