Cooking penuche fudge

[party of 3]

does anyone have a good recipe for this or just vanilla fudge?
i'd really like to try making some for my bff for next week. we get together after the holidays.
thanks a bunch

 

[StregaNona]

Here is my friend's fudge recipe. She makes both chocolate & white fudge using the same recipe.

FANTASY FUDGE

3 cups sugar
¾ cup margarine
2/3 cup evaporated milk
1 12 ounce package semi-sweet chocolate pieces
1 7 ounce jar marshmallow crème
1 cup chopped nuts
1 teaspoon vanilla

Combine sugar & margarine. Add milk. Bring to a full boil, stirring constantly. Continue boiling for five minutes over medium heat stirring constantly to prevent scorching. Remove from heat, stir in chocolate pieces until melted. Add marshmallow crème, nuts & vanilla. Beat until well blended. Pour into greased 13X9 inch pan. Cool at room temperature, cut into squares. Makes approximately three pounds. For white chocolate fudge, use white chocolate pieces.

 

[beavismom]

I have a couple. I have made the first two. I prefer the second one, but the first is good too. I haven't made the last one.


PENUCHE FUDGE
2 cups brown sugar
1 cup white sugar
1 cup heavy cream
2 Tbsps. light corn syrup
1/2 tsp. salt
2 Tbsps. butter
1 tsp. vanilla
1/2 cup chopped nuts (opt.)
Combine sugars, cream, syrup and salt in pan. Stir over heat to dissolve
sugars. Cook to 234 degrees. Stir occasionally.
Remove from heat. Add butter without stirring. Let stand until bottom of
pan is lukewarm or 120 degrees. Add vanilla and
beat until creamy. Stir in nuts. Pour into greased 9" x 9" pan. Cut into
squares. Yields 36 1 1/2" pieces.

Penuche
1 1/2 cup granulated sugar
1 cup packed brown sugar
1/3 cup half and half or light cream
1/3 cup milk
2 T butter
1 t vanilla
1/2 cup chopped pecans or walnuts
Line 8x4x2 or 9x5x3 loaf pan with foil, extending foil over edges. Butter the foil; set pan aside.
Butter sides of a heavy 2 qt saucepan. In pan combine sugars, half and half or cream, and milk. Cook and stir over medium high heat till mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium low; continue boiling at a moderate, steady rate stirring frequently, till thermometer reaches 236 degrees or softball stage 15 to 20 minutes.
Remove from heat. Add butter and vanilla BUT do not stir. Cool, without stirring to 110 degrees about 50 minutes.
Remove thermometer from pan. Beat mixture vigorously with a wooden spoon till penuche just begins to thicken. Add nuts. Continue beating till penuche becomes very thick and just starts to lose its gloss. About 10 minutes.
Immediately spread in prepared pan. Score into squares while warm. When firm, use foil to lift it out of pan. Cut into squares. Store tightly covered. Makes about 1 1/2 pounds.

Penuche

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar
1 cup sugar
1/2 cup milk
1 Tablespoon butter
1 cup nuts
1 teaspoon vanilla
dash salt
Mix sugars, milk, butter and salt. Cook until it forms a soft ball when dropped in cold water. Let stand in cold water until cool. Add nuts and vanilla. Beat until stiff. Put in buttered pan and cut in squares