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Penuche Fudge Recipe

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This recipe for Penuche Fudge, by , is from The Whitcher Family Descendants Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Myra Balch Davenport 1926-2004
Added: Sunday, August 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  

3 c. firmly packed brown sugar
1 c. light cream
1 T. light corn syrup
2 T. butter or margarine
1/2 tsp. vanilla extract
1 c. Marshmallow Fluff

Directions:
Directions:
Grease 8-inch square baking pan; set aside.
In large saucepan over medium heat combine sugar, cream and corn syrup.
Heat to full boil, stirring constantly. Cover and cook over medium heat 3 minutes.
Uncover and cook to 235 F. on candy thermometer or soft-ball stage (when a small amount of mixture dropped into
very cold water forms a ball which flattens on removal from water).

Add butter or margarine and cool, without stirring, until lukewarm (110 F.) about 45 minutes (bottom of pan will feel comfortably warm).
Add vanilla and Fluff, beat with wooden
spoon until thickened and begins to loose some of its gloss.
Turn into pan; cool. .

Number Of Servings:
Number Of Servings:
Makes 1 3/4 pounds

 

 

 

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