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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Penuche Fudge Recipe

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This recipe for Penuche Fudge is from Jeannie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. brown sugar
1 c. heavy cream
2 T butter
1 tsp. vanilla
1 c. finely chopped pecans
Directions:
Directions:
In a medium saucepan, combine brown sugar, cream and butter. Stir until dissolved. Heat to between 234 and 240º, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

Remove from heat and stir vigorously until mixture loses its gloss, or process in a food processor 30 seconds. Quickly stir in vanilla and nuts and spread into a buttered 9x9 inch dish. Chill before cutting into squares.

 

 

 

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