Penuche Fudge

Name: Penuche Fudge
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 pounds (81 pieces)
Ingredients: 1 teaspoon plus 1/4 cup butter, divided; 2 cups packed brown sugar; 1 cup sugar; 3/4 cup 2% milk; 2 tablespoons light corn syrup; 1/8 teaspoon salt; 1 teaspoon vanilla extract; 1 cup chopped walnuts

Total Time Prep: 20 min. Cook: 15 min. + cooling

Yield 2 pounds (81 pieces)

Contest Winner

Test Kitchen Approved

This is a favorite recipe that has been in our family for over 20 years. My aunt taught me how to make it when I was 12 years old and I am still making it today. —Jhana Seidler, Venice, Florida

Ingredients

1 teaspoon plus 1/4 cup butter, divided
2 cups packed brown sugar
1 cup sugar
3/4 cup 2% milk
2 tablespoons light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped walnuts

Directions

Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter.
In a large heavy saucepan, combine sugars, milk, corn syrup and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla and remaining butter to pan (do not stir).
Cool, without stirring, to 110°, about 40 minutes. Beat with a spoon until fudge just begins to thicken. Add walnuts; continue beating until fudge becomes very thick and just begins to lose its sheen (about 10 minutes total). Immediately spread into prepared pan. Cool.
Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers.

Nutrition Facts

1 piece: 48 calories, 2g fat (1g saturated fat), 2mg cholesterol, 12mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 0 protein.

This is a favorite recipe that has been in our family for over 20 years. My aunt taught me how to make it when I was 12 years old and I am still making it today. —Jhana Seidler, Venice, Florida

Recipe Creator