Brown Sugar Fudge - Penuche
Penuche recipe is made with brown sugar, vanilla, butter, and chopped pecans, along with candied cherries if desired. This fudge has the old-fashioned grainy texture, but the optional corn syrup will make it creamier.
â€¢2 pounds light brown sugar
â€¢1 cup evaporated milk
â€¢1/2 cup butter
â€¢4 tablespoons light corn syrup, optional
â€¢1/4 teaspoon salt
â€¢1 teaspoon vanilla
â€¢1 1/2 cups chopped pecans
â€¢3/4 cup halved candied cherries, optional
In a medium saucepan, mix brown sugar, milk, butter, corn syrup if using, and salt. Cook, stirring, until sugar is dissolved. Cook without stirring until soft ball stage is reached* or to 238Â° on a candy thermometer. Remove from heat and let cool to lukewarm. Add vanilla, pecans, and cherries, if using. Beat until thick. Pour into a buttered 9-inch square pan or an 11x7-inch pan. When firm, cut into squares.
Makes about 3 pounds of penuche.
Tip: If using a heavy-duty stand mixer with paddle, don't add the pecans until last thing. Make sure to watch it carefully. As soon as the mixture loses its glossiness and begins to hold its shape a bit, stir in pecans and spread in the pan. *To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten a bit when picked up with fingers (234Â° to 240Â°).
BROWN SUGAR FUDGE
2 c. brown sugar
1 c. cream
1/4 tsp. salt
1 c. white sugar
2 tbsp. white syrup
Cook to 234 degrees or soft ball stage. Add 1 tablespoon butter, 1 teaspoon vanilla and nuts. Pour into buttered pan.