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Penuche Fudge

Fr. Paul’s Easy Penuche Fudge

4 cups brown sugar
1 cup heavy cream
2 Tbsp. butter
1 tsp. vanilla
1 2/3 cup finely chopped

In a medium saucepan, combine brown sugar, cream and butter. Stir until dissolved. Heat to between 234 and 240 degrees or until a small amount of syrup into cold water forms a soft ball that flattened when removed from the water and placed on a flat surface. Remove from heat and stir vigorously until mixture loses its gloss, or process in a food processor 30 seconds. Quickly stir in vanilla and nuts and spread into a 9x9 inch dish. Chill before cutting.