Penuche Fudge Recipe
Gluten-Free Baking and More, Mar 2005.
|Description: ||In the January newsletter, I mentioned Penuche fudge. Lots of readers asked for the recipe. Here it is. I hope you enjoy it as much as I do.|
||1 1/2 cups sugar|
1 cup dark brown sugar, packed
1/3 cup heavy cream
1/3 cup whole milk (you really do need whole milk for this recipe)
3 Tablespoons butter, plus extra for buttering the sauce pan
2 teaspoons vanilla extract
Makes approximately 32 pieces of fudge
- Line a 9 x 5-inch loaf pan with parchment paper. Set aside
- Butter the inside of a 2-quart sauce pan. (This will prevent the fudge from crystallizing). Clip a candy thermometer to the side of the saucepan.
- Combine the sugar, dark brown sugar, heavy cream and milk in the buttered saucepan. Stir to combine.
- Heat, without stirring, until the mixture reaches 236°F.
- Once the mixture has reached 236°F, turn off heat. (If using an electric range, carefully move pan to a cool burner.)
- Add the butter and vanilla but do not stir.
- Allow the mixture to cool to 110°F. This will take about 1 hour.
- Remove thermometer from the pan and stir the mixture vigorously with a wooden spoon. (You can also use a handheld mixer if it fits into your saucepan.
- Just be sure to turn the mixer to low.)
- Beat the fudge until it becomes thick and losses its sheen.
- Spread the fudge into your prepared pan.
- Allow the fudge to firm, about 20 minutes. (Do not place the fudge in the refrigerator.)
- Turn the fudge out onto a cutting board. Cut into small squares.
||Elizabeth Barbone |