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Penuche Fudge Recipe

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Penuche Fudge
Gluten-Free Baking and More, Mar 2005.
Name: Penuche Fudge
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.
Ingredients: 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
  1. Line a 9 x 5-inch loaf pan with parchment paper. Set aside

  2. 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.

  3. Combine the sugar, dark brown sugar, heavy cream and milk in the buttered saucepan. Stir to combine.

  4. Heat, without stirring, until the mixture reaches 236°F.

  5. Once the mixture has reached 236°F, turn off heat. (If using an electric range, carefully move pan to a cool burner.)

  6. Add the butter and vanilla but do not stir.

  7. Allow the mixture to cool to 110°F. This will take about 1 hour.

  8. 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.

  9. Just be sure to turn the mixer to low.)

  10. Beat the fudge until it becomes thick and losses its sheen.

  11. Spread the fudge into your prepared pan.

  12. Allow the fudge to firm, about 20 minutes. (Do not place the fudge in the refrigerator.)

  13. Turn the fudge out onto a cutting board. Cut into small squares.
Makes approximately 32 pieces of fudge
Created By: Elizabeth Barbone

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