Old Time Penuche (fudge) Recipe
Tagged in Cakes
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Directions
In a large saucepan, mix sugar, milk, butter and salt. Cook, stirring until sugar is dissolved. Continue cooking until 238 degrees registers on candy thermometer or until a small amount of mixture dropped into cold water forms a soft ball. Remove from heat and let stand until lukewarm, 110 degrees. Add vanilla and walnuts. Beat until mixture is thick and loses its gloss. Pour into buttered 9 inch square pan. When firm, cut into squares. Makes about 3 pounds.
Ingredients
- 4 1/2 c. firmly packed light brown
- sugar (1 box or 2 lb.)
- 1 c. evaporated milk
- undiluted
- 1/2 c. butter or margarine
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 2 c. chopped walnuts (optional)
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