Penuche Fudge

One thing I make every year at Christmas is fudge...this year though we tried a new recipe. This year we made Penuche Fudge (basically brown sugar candy instead of chocolate based). Seems to be the year for "variation". It was so delicious. It's a family tradition to give Maple Sugar candy and this was almost like a homemade version.

Penuche Fudge

10 Tbsp butter, plus more for pan
1 1/2 C dark brown sugar
1 (5-oz) can evaporated milk
1/4 tsp salt
1/2 C confectioners' sugar

1. Coat bottom and sides of an 8x4 inch loaf pan (I used an 8x8 pan and it was just easier to cut) with butter. In a medium sauce-pan, cook butter over medium heat, stirring occasionally, for 10-12 minutes (or until butter is lightly browned and has a nutty aroma). Immediately remove from heat and let cool for 5 minutes. 

2. Stir sugar, milk and salt into butter. Return to heat and bring to a boil over medium-high heat. Reduce heat to medium-low and cook until a candy thermometer registers 235 (soft ball stage); about 20-25 minutes

3. Immediately remove from heat and transfer mixture to a medium-size mixing bowl. Beat in confectioners sugar at medium speed with a mixer and continue beating about 4 minutes or until mixture begins to lose its luster. 

4. Spread mixture into prepared pan. Cool completely. Cut into about 40 (3/4 inch) squares. Store in an airtight container about one week (longer if frozen).


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