Penuche Sugar Fudge Recipes

Steps:

• In a medium saucepan, combine brown sugar, cream and butter. Stir until dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir vigorously until mixture loses its gloss, or process in a food processor 30 seconds. Quickly stir in vanilla and nuts and spread into a 9x9 inch dish. Chill before cutting into squares.

Steps:

• Butter an 8x8 inch square dish.
• In a medium saucepan over medium heat, combine brown sugar, white sugar, cream, corn syrup and salt. Stir until sugar is dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool without stirring until bottom of pan is lukewarm. Pour in vanilla and beat until creamy. Stir in nuts. Pour into prepared pan.
• Let cool completely before cutting into squares.

Steps:

• Butter a baking sheet. Butter the sides of a heavy, 2-quart saucepan.
• In the saucepan, stir together white sugar, brown sugar, cream, milk and margarine and bring to a boil over medium heat. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and cool to lukewarm (110 degrees).
• Stir in vanilla and beat vigorously until mixture loses its gloss. Quickly stir in pecans and spread on prepared sheet. Score into squares while warm; cut when firm.

Steps:

• Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugars, milk, corn syrup and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla and remaining butter to pan (do not stir)., Cool, without stirring, to 110°, about 40 minutes. Beat with a spoon until fudge just begins to thicken. Add walnuts; continue beating until fudge becomes very thick and just begins to lose its sheen (about 10 minutes total). Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers.

Steps:

• Coat a 5-by-10-inch loaf pan with cooking spray. Line with plastic wrap leaving a 2-inch overhang on 2 sides.
• Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 25 minutes.
• Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla and walnuts.
• Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using plastic overhang, and discard plastic. Cut into 18 pieces.

Steps:

• PREPARE:
• Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan.
• Grease and if necessary, line a 5 X 10-inch pan.
• Fill glass with ice cubes and water and the sink with 1/2 inch of cold water.
• Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan.
• Increase the heat to medium and bring to a boil.
• Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible.
• Introduce the prewarmed thermometer.
• Reduce the heat while keeping the fudge at a boil.
• Stir no more than necessary.
• Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy.
• Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente ~- slightly chewy -- between 230 and 240 (110 and 115.5 degrees C.).
• Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges.
• Shock by placing the saucepan in the cold water in the sink.
• Seed by adding, without stirring, the vanilla.
• Then allow to cool.
• Stir when luke warm and "skin" forms on the top (110 degrees F./43.5 degrees C.).
• Return the thermometer to its hot water bath to soak clean.
• Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor.
• Pause frequently to allow the fudge to react.
• Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen.
• If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped.
• Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts (filberts)) before the fudge totally candies.
• Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature.
• Recipe is easily doubled and can be frozen.
• VARIATIONS:
• HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey.
• The honey causes the fudge to ball at a higher temperature.
• CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey.
• ORANGE BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl corn syrup.
• In Step 6, add 1 Tbl grated orange zest, plus if you can get it, 1 tsp of pure orange extract.
• PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy peanut butter.
• To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in Step 9.
• PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional -- you'ss get a more Southern praline with it, a milder one without it--or compromise and use only 1 Tbls.
• Eliminate the chocolate.
• In Step 3, when the mixture begins to thicken, add 1 1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly.

Steps:

• In a heavy medium sized pot, bring first 4 ingredients to a boil over medium-high heat, stirring constantly.
• Reduce heat to low and stir frequently until candy thermometer reads 240°F (soft ball stage) (this will take about 20-30 minutes).
• Pour into a metal bowl as a plastic one will melt and add vanilla.
• Beat with electric mixer at medium speed.
• Add powdered sugar slowly and continue beating until fudge is thick and smooth (about 3-4 minutes).
• Add walnuts and stir with spoon.
• Spread in an ungreased 8" square pan and refrigerate-uncovered for about 30 minutes.
• Cut into small squares and eat.