Penuche Fudge 1 1/2 c Granulated sugar
1 c Packed brown sugar
1/3 c Light cream
1/3 c Milk
2 tb Butter or margarine
1 ts Vanilla
1/2 c Walnut pieces
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. Penuche Fudge printer friendly version located here.
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