Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Monday, January 2, 2012

Brown Sugar Fudge (Penuche)

I learned to make this candy MANY years ago. I don’t remember where the recipe came from, but my Mom and I made it every year for Thanksgiving and/or Christmas. I’ve made it almost every year for Christmas since my Mom has passed. It’s one of those recipes that can instantly transport me back – all those years – into the kitchen with my Mom. Laughing and carrying on while we cooked together and enjoyed each other’s company. Love you Mom! Miss you!


1 lb. brown sugar
1 lb. white sugar (approx 2 ¼ cups)
1 cup evaporated milk
1 stick margarine
¼ teaspoon salt
1 teaspoon vanilla
1 ½ cup chopped nuts (I usually use walnuts, but I’ve also used pecans and hazelnuts)


Mix sugars, evaporated milk, margarine and salt in a heavy bottomed sauce pan. Cook stirring until sugar dissolves. Insert candy thermometer in the pan – continue cooking, without stirring, until thermometer reaches 238 degrees.

Remove pot from heat; allow to cool until temperature reaches 180 degrees. Add vanilla and nuts; beat until thick and creamy.

Pour into 7 x 11 glass pan that has been rubbed with butter or margarine.

Allow to cool completely before cutting with a very sharp knife. Makes approximately 3 pounds.

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