Ingredients
-
2/3
-
2
-
3/4
-
1/4
-
3/4
-
1 3/4
-
1
-
-
-
-
-
-
-
-
Directions
Buttery Penuche (Brown Sugar) Fudge,This makes the most delicious, decadent rich buttery penuche fudge you will ever taste.,I read the reviews and took some of the hints and it is GORGEOUS. Chilling now but “samples” from bowl tell us it is exactly what we were going for. I cooked it to 236 and tested in cold water as it came up past 234. I also portioned my confectionary sugar to 1-1/2 cup and had 1/4 cup more set aside to add if needed, which it did. I think reducing the temperature from 240 to 236 is the reason I needed the full amount. It has that buttery caramel flavor I remember from childhood. You won’t be disappointed!,????Wanted to make but it does not say WHAT SIZE of can of evaporated milk????
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Steps
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1
Done
|
In a Heavy Medium Sized Pot, Bring First 4 Ingredients to a Boil Over Medium-High Heat, Stirring Constantly. |
|
2
Done
|
Reduce Heat to Low and Stir Frequently Until Candy Thermometer Reads 240f (soft Ball Stage) (this Will Take About 20-30 Minutes). |
|
3
Done
|
Pour Into a Metal Bowl as a Plastic One Will Melt and Add Vanilla. |
|
4
Done
|
Beat With Electric Mixer at Medium Speed. |
|
5
Done
|
Add Powdered Sugar Slowly and Continue Beating Until Fudge Is Thick and Smooth (about 3-4 Minutes). |
|
6
Done
|
Add Walnuts and Stir With Spoon. |
|
7
Done
|
Spread in an Ungreased 8" Square Pan and Refrigerate-Uncovered For About 30 Minutes. |
|
8
Done
|
Cut Into Small Squares and Eat. |
