Creamy buttery sweetness that melts in your mouth! You'll want to keep this Penuche Fudge recipe handy as the season of gift giving approaches!
Servings 36 Pieces
- 1/4 Cup + 1 teaspoon Unsalted butter ,seperated
- 2 Cups Light brown sugar ,packer
- 1 Cup Sugar
- 3/4 Cup Heavy cream
- 2 Tablespoons Light corn syrup
- 1/8 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1 Cup Chopped walnuts (optional)
Line a 9-in.-square pan with aluminum foil; grease foil with 1 teaspoon butter.
In a large heavy saucepan, combine sugars, milk, corn syrup and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla and remaining butter to pan (do not stir).
Cool, without stirring, to 110°, about 40 minutes. Beat with a spoon until fudge just begins to thicken. Add walnuts; continue beating until fudge becomes very thick and just begins to lose its sheen (about 10 minutes total). Immediately spread into prepared pan. Place a piece of wax paper on top and cool completely.
Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers.
Calories: 122kcal | Carbohydrates: 19g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 14mg | Potassium: 34mg | Sugar: 18g | Vitamin A: 115IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.2mg