7/22 Penuche Fudge 4
From
Ben Collver@1:18/200 to
All on Wed Jul 22 10:28:05 2026
* Exported from MasterCook *
Lisas Penuche Fudge
Recipe By : Lisa Lepsy
Serving Size : 1 Preparation Time :0:00
Categories : Fudge
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Sugar
1 c Brown sugar
1/3 c Light cream
1/3 c Milk
2 tb Butter
1 ts Vanilla
1/2 c Pecans -- toasted, chopped
Line a 9x5x3" loaf pan with foil. Butter the pan and set aside.
Butter the sides of a heavy 2 qt. saucepan.
Combine sugar, brown sugar, cream, and milk in pan and cook over
medium high heat to boiling. Stir constantly with a wooden spoon.
Cook until sugar dissolves, about 5 minutes. Clip on candy
thermometer. Cook over medium-low heat stirring frequently until
thermometer reaches 236?F, soft ball stage.
Mixture should boil at a steady rate over the entire surface.
Reaching soft ball should take 15 to 20 minutes.
Remove pan from heat. Add the 2 tb butter and the vanilla but do not
stir. Cool without stirring to 110?F. This should take about
50 minutes.
Remove thermometer from pan and beat fudge with wooden spoon until
just thickening. Add nuts. Continue beating until fudge gets very
thick and begins to lose its gloss, this should take about
10 minutes total.
Pour into pan. When candy is firm use foil liner to lift from the pan
and cut into squares. Store covered.
Yield: 1-1/4 Pounds
Notes:
If you floow all directions this fudge will set up nicely. When the instructions say to turn stove burner to a particular heat, be sure
to do as directed. Don't try to hurry the process.
- - - - - - - - - - - - - - - - - -
Wherever you go, there you are!
--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)