Monday, October 22, 2007

Penuche Fudge

1 1/2 cup white sugar
1 cup packed brown sugar
1/3 cup light cream
1/3 cup milk
2 T butter
1 tsp vanilla
1/2 cup walnut pieces

Butter a 9" square pan. Butter sides of a heavy 2 qt. saucepan. Combine sugars, cream, milk and butter in saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and the mixture boils. Cook to soft ball stage (238 degrees), stirring only if necessary. Remove from heat and cool to lukewarm (110 degrees). Add vanilla and beat vigorously until very thick and mixture starts to lose its gloss. Stir in walnuts and spread into pan. Score while warm, cut when firm.

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