All About Fudge's Old Fashioned Cousin - Penuche from PastrySampler.com's Q&A Resource Guide.
This article is often referenced when someone needs info on this little sweet, such as this recent post to the Nashua Telegraph. So if you have a tested recipe in your family you'd like to add, send me an email. I'm sure there are others who would enjoy making it as well.
Recipe from PastrySampler.com:
Adapted from "Guide to Modern Meals." A good, standard recipe.
- 2 c light brown sugar
- 2/3 c whole milk
- 1 T butter
- 1 t vanilla
- 1 c chopped nuts
In a heavy bottomed sauce pan, add in sugar and milk. Bring to a boil and stirring constantly bring temperature to a soft-ball stage, 236°F. Remove from heat, add butter but do not stir. Set aside to cool to lukewarm, 110°F. Add in vanilla and beat until the mixture is smooth, thick and creamy. Add in the nuts. Pour into prepared pan and cut into squares when cold.
Recipe adapted from: Shank, Dorothy E., Natalie K. Fitch, and Pauline A. Chapman. Guide to Modern Meals. St. Louis: McGraw, 1964.
Image above of Penuche Fudge is courtesy Wikimedia Commons: From the Mackinac Fudge Shop through a Creative Commons License.