Penuche by frick

[BakerAunt]

Penuche
Submitted by frick on September 21, 2009 at 4:50 pm

Don't even think about using another recipe. This one's perfect. Better than fudge. This was my Mother's recipe; however, years later I found it published in the LA Times as Abby's Famous Penuche Fudge (I believe this was Dear Abby).

I like the freeform homemade quality of pouring on marble, which will give thinner pieces on the edges. You may, however, like the neat squares of the baking pan. Two approaches.

Equipment:
9” square baking dish, or marble candy slab
Heavy 2-quart saucepan

1 ½ cups granulated sugar
1 cup brown sugar, packed
1/3 cup light cream
1/3 cup milk (in those days it was probably whole milk)
2 tbsp. butter
1 tsp. vanilla
1 cup pecans, or walnuts

Butter the baking dish, or marble. Butter the sides of the saucepan.

Bring to a boil the sugar, brown sugar, cream, milk and butter, stirring constantly.

Cook to soft ball stage, 238 degrees F., stirring only if necessary.

Immediately remove from heat. DO NOT STIR. Cool to lukewarm, 110 F. (I think I leave the thermometer in the candy).

Add vanilla and beat vigorously until very thick and mixture starts to lose its gloss. Quickly stir in nuts and spread in baking dish. Score while warm; cut when firm.

Makes 3 dozen 1 ½” squares.

P.S. You'll diet next week.

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