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    ♥ 18
    → 31 Jan 12 at 1 pm
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    Penuche (Brown Sugar Fudge)

    Source - http://www.radishesandrhubarb.com/2012/01/penuche-brown-sugar-fudge.html
    This recipe is adapted from the Better Homes and Gardens Cookbook
    Prep time: 5 minutes
    Cook time: 1 1/2 hours
    Total time: 1 hour 45 minutes
    Yield: 32 servings
    Ingredients
    • 1 1/2 cups sugar
    • 1 cup packed brown sugar
    • 1/3 cup half and half cream
    • 1/3 cup milk
    • 2 tablespoons butter
    • 1 1/2 teaspoons vanilla
    • pinch salt


    Directions

    1. Line an 8 inch square baking pan with parchment paper. Generously butter the parchment and set aside.
    2. Butter the sides of a heavy 2 quart saucepan. Combine the sugars, cream, milk and pinch of salt. Cook and stir at medium heat until the sugars dissolve and the mixture begins to boil. Clip a candy thermometer to the side of the pan and reduce the temperature to medium low. Continue to cook and stir until the thermometer reads 236 degrees (soft ball stage). This takes about 15 - 20 minutes.
    3. Immediately remove from the heat but keep the thermometer clipped to the side. Add the butter and vanilla but DO NOT STIR.
    4. Leave the fudge to cool to 110 degrees, about 45 minutes to 1 hour. Remove the thermometer and beat vigorously with a wooden spoon (the mixture is quite thick) for about 10 minutes or just until it begins to lose its gloss. (this is where I made the mistake and beat it a little too long. It changes in an instant from smooth mixture to dry fudge, so be careful)
    5. Spread into the pan. Leave it until it is firm then cut into squares. Enjoy!
    tags: penuche  brown sugar  fudge  food  recipe  dessert 
    Penuche (Brown Sugar Fudge) Source - http://www.radishesandrhubarb.com/2012/01/penuche-brown-sugar-fudge.html This recipe is adapted from the Better Homes and Gardens Cookbook Prep time: 5 minutes Cook time: 1&#160;1/2 hours Total time: 1 hour 45 minutes Yield: 32 servings Ingredients 1&#160;1/2 cups sugar 1 cup packed brown sugar 1/3 cup half and half cream 1/3 cup milk 2 tablespoons butter 1&#160;1/2 teaspoons vanilla pinch salt Directions Line an 8 inch square baking pan with parchment paper. Generously butter the parchment and set aside. Butter the sides of a heavy 2 quart saucepan. Combine the sugars, cream, milk and pinch of salt. Cook and stir at medium heat until the sugars dissolve and the mixture begins to boil. Clip a candy thermometer to the side of the pan and reduce the temperature to medium low. Continue to cook and stir until the thermometer reads 236 degrees (soft ball stage). This takes about 15 - 20 minutes. Immediately remove from the heat but keep the thermometer clipped to the side. Add the butter and vanilla but DO NOT STIR. Leave the fudge to cool to 110 degrees, about 45 minutes to 1 hour. Remove the thermometer and beat vigorously with a wooden spoon (the mixture is quite thick) for about 10 minutes or just until it begins to lose its gloss. (this is where I made the mistake and beat it a little too long. It changes in an instant from smooth mixture to dry fudge, so be careful) Spread into the pan. Leave it until it is firm then cut into squares. Enjoy!
    1. cipofan reblogged this from twinflamesynergy
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    8. emilyisginger reblogged this from recipecardbox and added:
      reeeeeeally want some
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