How crazy is it that exactly one week ago today, I was sitting in my Mom's living room asking her about a delicious candy she made for us when I was growing up?!
We came to the conclusion that this candy was Penuche!
So now, I'm here to wish you all a Happy Penuche Fudge Day..complete with a yummy recipe!
For whatever reason-maybe because her peanut butter fudge trumped all other fudges-this, along with the chocolate fudge sorta just fell out of her candy making rotation. But it's coming back baby!
My MeMaw and my Mom are in my opinion the two World's Greatest candy makers. The recipe below (different spelling same recipe) is from my great, great Aunt Mossy's 1949 Lily Wallace New American Cookbook. She passed just a few months before I was born but judging from the stained and spotted pages from another of her cookbooks, she was quite the candy maker as well.
My candy is displayed with a beautifully crocheted doily underneath.
It was handmade by my sweet MeMaw.
I did not add nuts to my Penuche as neither did my Mom, but upon tasting this amazing candy, I decided it has well earned another name-Praline Fudge. Next time I'll add yummy pecans.
Five ingredients. My first batch was a fail, so when I went to try it again, I found I didn't have enough light brown sugar. So I went with half light and half dark brown. It worked!
My favorite candy making buddy is my digital candy thermometer.
You will also need a heavy bottom saucepan with straight sides.
Stir together the cream and sugars and cook over medium heat.
Stir just until sugars are dissolved.
Continue boiling without stirring until candy reaches 234 degrees.
Remove candy from heat and let cool slightly. I waited about five minutes, added the butter, vanilla and salt, then using my wooden spoon I beat it till creamy. This took about one to one and a half minutes.
I poured the finished penuche into my 9x5 pan prepared with greased parchment paper.
Let sit at room temp till firm.
My sweet little recipe made precious little candy!
Next time I plan to at least double or even triple it.
It's sample time...yum!
Penuche Fudge Recipe
1/2 cup evaporated milk
2 cups brown sugar (i used 1 cup each of light and dark)
2 teaspoon butter
1 teaspoon vanilla
1/4 teaspoon salt
Prepare a 9x5 pan with parchment paper that has been buttered or sprayed with cooking spray.
In heavy bottomed, straight sided saucepan, combine milk and sugar. Stir over medium heat just until sugar is dissolved. Candy will come to a boil. Continue cooking without stirring until thermometer reaches 234 degrees.
Remove from heat and let cool slightly. I let mine sit for about five minutes before adding butter, vanilla, salt and beating till creamy. I used my wooden spoon and stirred vigorously for about one to one and a half minutes.
Pour into prepared pan and let sit till firm.
This won't take long and it won't last long either!
wishes you a Happy National Penuche Fudge Day!
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