Ingredients for - Penuche Fudge
How to cook deliciously - Penuche Fudge
1. Stage
Line a 9-inch square pan with foil and grease the foil with 1 teaspoon butter. Editor's Tip: Allow a bit of foil to overhang the edges of your pan. This excess will serve as handles later on so you can remove the fudge with ease for cutting.
2. Stage
In a large, heavy saucepan, combine the sugars, milk, corn syrup and salt. Bring to a rapid boil over medium heat, stirring constantly. Once boiling, stop stirring and continue to cook until a candy thermometer reads 234°F and the mixture reaches the soft-ball stage. Remove the pan from the heat. Add vanilla and the remaining butter to the pan (do not stir). Editor's Tip: For this step, a candy thermometer is a necessary candy-making tool.
3. Stage
Cool, without stirring, until the fudge reaches 110°F, about 40 minutes. Then, beat with a spoon until the fudge just begins to thicken. Add the walnuts, and continue beating until the mixture becomes very thick and just begins to lose its sheen (about 10 minutes total). Immediately spread the penuche fudge into the prepared pan and cool completely.
4. Stage
Using the foil, lift the fudge out of the pan. Remove the foil, then cut the fudge into 1-inch squares.
