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Category: Sweets/Desserts/Candy
Rating: (?) Not Yet Rated
Contributing Chef: adminjames
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Abby's Famous Penuche Fudge
Ingredients:
36 Servings
1 1/2 Cup Granulated sugar
1 Cup brown sugar, Packed
1/3 Cup Light cream
1/3 Cup Milk
2 Tbl Butter (or margarine)
1 Tsp Vanilla
1/2 Cup Walnut pieces
Method of Preparation:
Quantity: Makes 3 dozen 1-1/2-inch squares Source: Dear Abby's "More Favorite Recipes" Butter a 9-inch square baking dish. Butter the sides of a heavy 2-quart sauce-pan. Combine sugars, cream, milk and butter in saucepan. Cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to a boil. Cook to soft ball stage (238 degrees on candy thermometer), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 degrees). DO NOT STIR. Add vanilla and beat vigorously until very thick and mixture starts to lose its gloss. Quickly stir in nuts and spread into prepared baking dish. Score while warm, and cut when firm. Michael's notes: This recipe contains directions (about not over-stirring) that are applicable to most fudge recipes. The buttering the sides of the saucepan is also a life saver in other fudge recipes. Posted to TNT Recipes Digest by Michael Sooter <> on May 15, 1998 |
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