Penuche fudge
Ingredients
- 2 1/2 cups brown sugar
- 2 1/2 cups white sugar
- 1/4 cup corn syrup light not dark
- 1 1/4 cup whole milk half & half or evaporated milk
- 1/2 cup unsalted butter
- 3/4 teaspoon salt
- 1 teaspoons pure vanilla extract
- 1/2 cup finely chopped pecans or walnuts toasted (optional)
Equipment
- saucepan
- candy thermometer
- stand mixer
- 8-inch round pan
Directions
- Line an 8×8-inch pan with parchment, leaving a 2-inch overhang on two opposite sides, and fold the paper into the corners.
- In a heavy saucepan over medium-low heat, stir together the sugars, corn syrup, milk, butter, and salt. Stir now and then so the bottom does not scorch, and cook to 242°F (117°C), about 20-25 minutes.
- Pour into a stand mixer bowl and add the vanilla. Beat on medium for 4 minutes, until thick and smooth. Switch to low, add the nuts, and mix for just a few turns.
- Use a spatula greased with butter to spread it into the pan and smooth the top.
- Refrigerate for 1 hour before cutting.
Notes
Nutrition
Serving: 196g | Calories: 687kcal | Carbohydrates: 142g | Protein: 2.9g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 42mg | Sodium: 291mg | Potassium: 216mg | Fiber: 0g | Sugar: 141g | Vitamin A: 446IU | Vitamin C: 0.7mg | Calcium: 165mg | Iron: 0.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 8 servings; corn syrup light counted as light corn syrup, whole milk half & half (the first choice counted). Brands and portions vary, so use it only as an approximation.
