Post by carnation037 on Jan 13, 2003 12:36:30 GMT -6
Penuche Fudge
2 c. white sugar
2 c. light brown sugar
1 stick butter (no margarine substitutions please!)
1 12oz. can of evaporated milk (not condensed)
Heavily butter a pan or plate and set aside.
Fill sink with enough water so the pan you use will be half way immersed.
Put all the ingredients in a heavy sauce pan and cook over medium heat
stirring constantly. Cook until it reaches the soft ball stage (a bit in ice
cold water forms a soft, pliable ball). Take off the heat and put the pan in
the sink.
Continue beating the penuche until it starts to lose it's gloss and begins to
set up. Pour immediately into the prepared pan. While still warm cut into
squares.
Note: If you cook it too long it will set up in the pan and you'll have
concrete to chip out. If you don't stir it well it will scorch. You may
substitute dark brown sugar if that is your taste.
2 c. white sugar
2 c. light brown sugar
1 stick butter (no margarine substitutions please!)
1 12oz. can of evaporated milk (not condensed)
Heavily butter a pan or plate and set aside.
Fill sink with enough water so the pan you use will be half way immersed.
Put all the ingredients in a heavy sauce pan and cook over medium heat
stirring constantly. Cook until it reaches the soft ball stage (a bit in ice
cold water forms a soft, pliable ball). Take off the heat and put the pan in
the sink.
Continue beating the penuche until it starts to lose it's gloss and begins to
set up. Pour immediately into the prepared pan. While still warm cut into
squares.
Note: If you cook it too long it will set up in the pan and you'll have
concrete to chip out. If you don't stir it well it will scorch. You may
substitute dark brown sugar if that is your taste.