Penuche Walnut Fudge Recipes

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:

• 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:

• 1. In a saucepan melt the butter and add the sugar. Cook over low heat for 2 minutes stirring constantly.
• 2. Increase the heat to medium and add the milk cook until mixture comes to a boil. Remove from heat and let cook for 30 minutes. Stir in powdered sugar then nuts.
• 3. Place in greased loaf pan and chill until set. Cut into squares

Steps:

• 1. Line a 9x9 pan with foil or parchment paper with the ends overhanging for easy removal of fudge.Place all ingredients in heavy saucepan (except vanilla and nuts). Boil 19 minutes from the time it starts to boil; do not stir. Shake pan occasionally. Remove from heat and set pan in cold water. Add vanilla and nuts and beat until thick and penuche loses its gloss.
• 2. Pour into prepared pan. Cut into about 16 pieces when set.

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.

Steps:

• Line an 8 inch square pan with foil, letting foil extend above 2 sides.
• Grease lightly.
• Spread nuts in a 9 inch microwave safe pie plate.
• Microwave uncovered on high 6 to 7 minutes, stirring 3 times, until lightly toasted.
• Melt butter in a 3 quart microwave safe bowl.
• Stir in sugar and milk until blended.
• Microwave uncovered on high 7 to 9 minutes, stirring 4 times, until sugar has completely dissolved and mixture has thickened and is a medium caramel color.
• Using potholders, move bowl to heatproof surface.
• Add vanilla.
• Beat with an electric mixer 3 to 4 minutes until smooth and shiny.
• Add walnuts and beat on low sped 1 minute to distribute evenly.
• Spread in prepared pan.
• Cool, then cover and refrigerate until firm, 2 to 3 hours.
• Holding foil ends, carefully lift candy to cutting board.
• Peel off foil.
• Cut candy in 1 inch squares.
• Store tightly covered in a cool place.