10 penuche sugar fudge Recipes

cake, sugar, butter, eggs, salt, baking powder, all purpose flour, milk, vanilla, hickory nuts, chopped (reserve a few halves for garnish), penuche frosting, butter, brown sugar, milk or cream, confectioners sugar, vanilla

canned evaporated milk, brown sugar, unsalted butter, cut into chunks, salt, vanilla, powdered sugar, toasted walnuts (optional)

white sugar, brown sugar, half-and-half cream, milk, margarine, vanilla extract, pecan halves

brown sugar or penuche fudge, brown sugar, evaporated milk, light corn syrup, vanilla, chopped nuts , optional, butter, preparation, in a medium saucepan (2 to 3-quart size), combine brown sugar with evaporated milk and corn syrup; bring to a boil, stirring constantly. continue boiling, stirring frequently, to soft ball stage or when candy thermometer registers 234o to 238o., heat and add vanilla and butter; do not stir. let cool for about 25 minutes, then beat with a wooden spoon until the fudge just begins to thicken. add chopped nuts and beat for a few more minutes, until it begins to lose its gloss but is not too thick. pour or spread in a greased pie plate or 8-inch square pan. score when set and cut into squares when firm., test for soft ball stage, use fresh cold water each time you test the candy. in about 1 cup of cold water , spoon about 1/2 tsp of hot candy. put you hand into the water and push the candy to form a ball. gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.

half-and-half, butter, light brown sugar, white sugar (superfine works best), light corn syrup, teasp. vanilla, chopped walnuts

splenda sugar blend for baking, brown sugar, half-and-half, low-fat milk, butter, vanilla extract, chopped pecans

brown sugar, heavy cream, dark corn syrup, butter, vanilla, pecans