Penuche Fudge
A simple fudge with a unique taste from the molasses in the brown sugar. Penuche is a standard around Easter. Also a regional favorite - popular in Southern States and in Mexico. If you don't have brown sugar you may substitute 1 cup of white sugar + 1/4 cup molasses. NOTE: Don't substitute 2 1/2 cups of light brown sugar for the mixture of brown and granulated sugar. This would result in too much molasses which interferes with the sugar slurry reaching it's soft ball stage... therefore what would appear to set by the standard techniques (boiling temperature, drop-test, etc.) won't set... fluid fudge... fudge failure!
Total Steps
8
Ingredients
7
Tools Needed
3
Ingredients
- 1 teaspoon Vanilla Extract
- 1/2 cup Pecans or Walnuts (chopped)
- 2 tablespoons Butter
- 1/3 cup Milk
- 1 1/2 cups Granulated Sugar
- 1/3 cup Light Cream or Half-and-Half
- 1 cup Brown Sugar (light, packed)
Instructions
Step 1
Combine the granulated sugar, brown sugar, milk, and cream in a 2-quart sauce pan.
Step 2
Bring the mixture to medium heat, stirring until the sugars are dissolved.
Step 3
Increase heat to a rolling boil, stirring constantly, until a candy thermometer reaches 236 F (soft-ball drop stage).
Step 4
Remove the sauce pan from heat and add the butter, stirring until it is completely melted.
Step 5
Let the mixture set unstirred until its temperature drops to 110 F (uncomfortable to touch but won't burn you).
Step 6
Add the vanilla extract and stir vigorously until the mixture cools enough to lose its glossy texture.
Step 7
Fold in the chopped pecans or walnuts.
Step 8
Pour the fudge mixture into a prepared pan.