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Penuche (Brown Sugar Fudge) Recipe

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This recipe for Penuche (Brown Sugar Fudge) is from Ahlers Family Favorite Recipes, 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:  
2 lbs. light brown sugar
1 stick of butter
2 c. evaporated milk
2 tsp. vanilla
2 c. walnuts, chopped
1 c. marshmallow cream
Directions:
Directions:
In a saucepan, melt the butter and add to it the evaporated milk and brown sugar. Stir until the sugar is dissolved. Using a candy thermometer, slowly boil until the thermometer reaches the soft ball stage (234º at sea level).

Remove from heat and quickly add the remaining ingredients. Beat with an electric mixer until the penuche is thick.

Pour into a greased pan(s). Allow to cool and then cut into squares.
Personal Notes:
Personal Notes:
To adjust the candy thermometer temperature for elevation, decrease the temperature 2 degrees for each 1000 feet of elevation.

Edith Ahlers used to help her mother Edith Mack make penuche every Thanksgiving when she was growning up.

 

 

 

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