"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Penuche Fudge Recipe

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

Contributor:  
Contributor:  
Kate C
Added: Saturday, November 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Pam
1 can (5 oz) evaporated milk
1-1/2 cups packed light-browned sugar
5 oz (1-1/4 sticks) unsalted butter
1/4 tsp salt
1/2 cup confectioners sugar
1 tsp ure vanilla extract
3 oz toasted walnuts, chopped (1 cup)

Directions:
Directions:
Coat a loaf pan with PAM. Line with plastic wrap leaving a 2" overhang on 2 sides.
Bring evaporated milk, brown sugar, butter and salt to a boil in a medium saucepan, stirring constantly.Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 on a candy thermometer, about 25 minutes.
Transfer to a mixer bowl, and beat in conf sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2-4 minutes. Reduce speed to low, and add vanilla and walnuts.
Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using plastic overhang, and discard plastic. Cut into 18 pieces. Penuche will keep, covered, for up to a week.

Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
a while....
Personal Notes:
Personal Notes:
I put this recipe in to remind us of Dad. Every time he bought this up at Levangie's, he would hide it under the recliner. I guess we weren't supposed to know it was under there, but we always did and always snuck pieces. I also guess he probably knew this, but he kept buying it and hiding it....Go figure!

 

 

 

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