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!

Ingredients:

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)

Directions:

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.

Click here for printable recipe.