Penuche Fudge (2)

From online recipe

Penuche Fudge (2)
Penuche Fudge (2)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups brown sugar

  • 1

    cup evaporated milk

  • 1

    Tbsp light corn syrup

  • 1

    tsp vanilla

  • 1

    cup chopped nuts - optional

  • 3

    Tbsp butter

Directions

In med saucepan (2-3 qt size), combine brown sugar, evaporated milk and corn syrup; bring to boil stirring constantly. Continue boiling, stirring frequently, to soft ball stage or when candy thermometer registers 234-238. Remove from heat and add vanilla and butter DO NOT STIR. Let cool for about 25 minutes,then beat with wooden sppon until fudge just begins to thicken. Add nuts and beat for a few more minutes - until it begins to lose its gloss but is not too thick. Pour or spread in greased pie plate or 8" square pan. Score when set and cut into squares when firm. TO TEST FOR SOFT BALL STAGE: Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 tsp of hot candy. Put your hand into the water and push the candy to form a ball. Gently pick up the formed ball (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.

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