Email to Dawn Dodge      

Penuche Fudge

I have been making this since I can't remember when... a little goes a long way - it is very rich!

Yield: 36 squares or 1 1/4 lbs

3 cups light brown sugar, packed
3/4 c Half-and-Half (milk is ok)
1 Tbs butter
1 Tbs light corn syrup
1/2 tsp salt
1 tsp vanilla
1 cup walnuts, chopped (optional)

Combine brown sugar, Half-and-Half, butter, corn syrup and salt in a 2-quart microwave safe bowl. Microwave for 8 to 10 minutes at MED-HIGH (70%) or until mixture reaches the soft ball stage (or 234 deg. on the candy thermometer). Do not overcook, or mixture will become brittle. If this is what you are going after, that's ok then! :o)

Cool for about 35 to 40 mins at room temperature. Add
vanilla. Beat until mixture holds its shape when dropped from a spoon and begins to lose its gloss. Quickly stir in nuts and immediately pour into a buttered 9-inch square pan. Cut into squares when cooled and firm.

~~~

Note: If you like grainy, sugary fudge, cool at room temperature on the countertop... If you like smooth fudge, like dear old hubby, cool it for about 1/2 hour at room temperature and then stick it in the refrigerator to complete the cooling process.