Penuche
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 95. Vision transcription from the scanned page; needs review.
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Ingredients
- This brown sugar fudge is pictured on page 91.
- 1/2 cups sugar
- 1 cup packed brown sugar
- 1/3 cup light cream
- 1/3 cup milk
- 2 tablespoons margarine or butter
- 1 teaspoon vanilla
- 1/2 cup chopped pecans or walnuts
Instructions
- Line an 8x4x2- or a 9x5x3-inch loaf pan with foil; extend foil over edges. Butter foil; set aside.
- Butter the sides of a heavy 2-quart saucepan. Combine sugars, cream, and milk. Cook and stir over medium-high heat to boiling. Clip candy thermometer to side of pan. Cook and stir over medium-low heat to 236°, soft-ball stage (15 to 20 minutes).
- Remove from heat. Add margarine and vanilla, but do not stir. Cool, without stirring, to 110°, lukewarm (about 50 minutes). Remove thermometer.
- Beat mixture vigorously 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 total). Spread into pan. Score into squares. Cut when firm.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Maple Nut Fudge from Shaws (26907296931).jpg" by Willis Lam; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0); source: https://commons.wikimedia.org/wiki/File:Maple_Nut_Fudge_from_Shaws_(26907296931).jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.