Sunday, May 15, 2005

Smaller Batch Penuche Fudge

Smaller Batch Penuche Fudge (Adapted from Martha Stewart)

5 ounce can evaporated milk
1 1/2 cups packed brown sugar
10 tablespoons unsalted butter
1/4 teaspoon salt
1/2 cup confectioners' sugar
1 teaspoon vanilla

In a medium saucepan, add evaporated milk, sugar, butter and salt - bring to a boil, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently, until a candy thermometer registers 236 degrees.

Carefully pour mixture into a mixing bowl - add confectioners' sugar and beat the mixture, scraping down the sides as needed, until it has thickened and is smooth, about 2 to 4 minutes. Add vanilla and mix on low until combined.

Scoop the mixture into a 5" x 9" loaf pan coated with nonstick spray and lined with plastic wrap. Smooth the top and place pan into the refrigerator until the fudge is firm, about 25 minutes. Use the plastic wrap to pull the fudge out from the pan and cut into pieces.

Makes about 18 to 24 pieces.

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