5 December 2010


Brown sugar / Penuche Fudge


3 cups brown sugar
1 cup evaporated milk
1 tablespoon light corn syrup
1 teaspoon vanilla
1 cup chopped nuts, optional
3 tablespoons butter


In a medium saucepan (2 to 3-quart size), combine brown sugar with evaporated milk and corn syrup; bring to a boil, stirring constantly. Continue boiling, stirring frequently, to soft ball stage or when candy thermometer registers 234° to 238°.

Remove from heat and add vanilla and butter; do not stir. Let cool for about 25 minutes, then beat with a wooden spoon until the fudge just begins to thicken. Add chopped nuts and beat for a few more minutes, until it begins to lose its gloss but is not too thick. Pour or spread in a greased pie plate or 8-inch 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 teaspoon of hot candy. Put you hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.