I had fun doing this......(Recipe Search) (OT)

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Someone say Penuche Fudge?

Look what I found and everyone of them different!

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1. PENUCHE FUDGE

1/2 C butter

1 C light brown sugar, packed

1/4 C milk

3/4 C confectioners' sugar

1 C chopped walnuts

Melt butter medium sauce pan.

Stir in brown sugar.

Cook to room temperature

With wooden spoon, beat in confectioners' sugar until fudge like.

Stir in nuts.

Pour in buttered 8 inch square pan.

Must be stored in refrigerator

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2. PENUCHE FUDGE

2 cups brown sugar

1 cup water (or milk, cream, or evaporated milk if desired)

1/4 t salt

1 T butter

1 t vanilla

1 cup nutmeats

Slowly stir over low hear until brown sugar is dissolved.

Boil brown sugar, water, and salt quickly without stirring to the " soft ball

stage " (238 degrees).

Add butter.

Place saucepan containing the candy in cold water.

When the bottom of the saucepan is cool, begin to beat the candy until smooth

and creamy.

Add vanilla and nutmeats.

Drop candy from spoon on to oiled wax paper or into oiled pan and cut into

squares.

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3. PENCHE FUDGE

4 T butter

1 1/2 cups half and half

2 cups firmly packed brown sugar

3 cups granulated sugar

2 t vanilla extract

1 1/2 cups walnuts, chopped

Melt butter, making sure it coats bottom and sides of saucepan.

Pour half and half into pan and bring to a boil.

Add brown and white sugars and stir until disolved.

Stirring constantly, cook until mixture reaches soft ball stage.

Remove from heat.

Place pan in two inches of cold water.

Add vanilla extract and walnuts.

Beat with wooden spoon until thick.

Pour into buttered fudge pan.

Score while warm.

Cut into squares when fully cooled.

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4. PENUCHE FUDGE

1 1/2 cup granulated sugar

1 cup packed brown sugar

1/3 cup light cream

1/3 cup milk

2 T butter

1 t vanilla

12 cup walnut pieces

Butter 9 " square baking dish.

Butter the sides of a heavy 2 qt saucepan.

Combine sugars, cream, milk, and butter in a saucepan.

Cook over medium heat, stirring constantly, until sugars dissolve and mixture

comes to a boil.

Cook to soft ball stage stage (238*), stirring only as necessary.

Immediately remove from heat and cool to lukewarm (110 degrees).

DO NOT STIR

Add vanilla and beat vigorously until very thick and mixture starts to lose it's

gloss.

Quickly stir in nuts and spread into prepared baking dish.

Score while warm and cut when firm.

Cut into 1 1/2 " squares.

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5. PENUCHE FUDGE

1 lb light brown sugar

2/3 cup milk

1 T butter

1 t vanilla

pinch salt

In medium saucepan, boil milk, butter, and sugar for 15 minutes or until it

forms a soft ball in cold water.

Remove from heat.

Add vanilla and salt and beat until it thickens and loses it's sheen.

Pour into well buttered pan to cool.

Cut into squares.

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6. PENUCHE FUDGE

2 cups brown sugar

3/4 cup whole milk

1 pinch of salt

1 T butter

1/2 t vanilla extract

Place all ingredients except vanilla into heavy sauce pan.

Stir and cook to 238*.

Remove from the heat and set the saucepan in ice cold water until the

temperature goes down to 140*.

Add 1/2 t vanilla extract and beat into fudge until mixture is creamy.

Pour into square buttered pan.

When slightly cooled, score and stand until cool.

Variations: Chopped nuts, shredded coconut, or 2 T peanut butter. Add when

adding vanilla.

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7. PENUCH FUDGE

2 cups white sugar

2 cups light brown sugar

1 stick butter (no margarine substitutions)

1 12oz can of evaporated milk (not condensed)

Heavily butter a square pan and set aside.

Fill sink with enough water so the pan will be half way immersed.

Put all ingredients in 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 place pan in the sink.

Continue beating until it loses it's gloss and begins to set up.

Pour immediately into prepared pan.

While still warm, cut into squares.

Notes: If cooked too long, it will set up in the pan and you will have concrete

and will need to chip out. If you don't stir well, it will scorch.

Variation: Dark brown sugar may be substituted.

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8. PENUCHE FUDGE

1 1/2 cups granulated sugar

1 cup packed brown sugar

1/3 cup light cream

1/3 cup milk

2 T butter

1 t vanilla

1/2 cup chopped toasted pecans

Line a 9x5x3 loaf pan with foil.

Butter the pan and set aside.

Butter sides of a heavy 2 qt saucepan.

Combine sugar, brown sugar, cream and milk.

Cook over medium-high heat to boiling.

Stir constantly with a wooden spoon.

Cook til sugar dissolves, about 5 minutes.

Cook over medium-low heat stirring frequently until mixture reaches soft ball

stage.

Mixture should boil at steady rate over the entire surface.

Reaching soft ball should take 15-20 minutes.

Remove pan from heat.

Add the 2 T butter and the vanilla but DO NOT stir.

Cool without stirring to 110*.

This should take about 50 minutes.

Beat fudge with wooden spoon til just thickening.

Add nuts.

Continue beating till fudge becomes thick and loses it's gloss (about 10

minutes).

Pour into pan.

When firm, use foil liner to lift from pan and cut into squares.

Store covered.

Makes 1 1/4 pounds.

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9. PENUCHE FUDGE

1 cup brown sugar (light/packed)

1 1/2 cup granulated sugar

1/3 cup light cream (or half and half)

1/3 cup milk

2 t butter

1/2 cup chopped pecans (preferred) or walnuts

1 t vanilla extract

Combine sugars, milk, and cream in a 2 qt sauce pan and bring to medium heat

until sugars dissolved.

Bring to a rolling boil until 236* (soft ball stage) or for about 8 minutes.

Remove from heat and add butter stirring until melted.

Let set unstirred till temperature is 110*

Did you know:? Unique taste comes from Molasses in sugar.

Substitutions: Substitute 1 cup white sugar, 1/4 cup molasses. Don't

substitute across the board. This would result in too much molasses which

interfere with the sugar slurry reaching it's soft ball stage.l

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10. PENUCHE FUDGE

2 cups light brown sugar

1/2 cup water

1 1/3 cup condensed milk (not evaporated)

1 T butter

1/2 t vanilla

1/2 cup nuts

Boil sugar, water, and milk to soft ball stage.

Add butter, vanilla and nuts.

Stir and pour into greased 9x 9 inch pan.

Cool and Cut.

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11. PENUCHE FUDGE

(Food Processor Method)

3 cups

3/4 cup milk

1 T butter

1 1/2 t vanilla extract

1 cup salted peanuts

Combine brown sugar, milk, and butter in medium saucepan.

Stir constantly over medium heat until mixture reaches 235* (soft ball stage).

Remove from heat and cool to room temperature.

Fit steel blade in work bowl of food processor and process until mixture is

light brown, about 20 seconds.

Add vanilla and peanuts, then mix with 3 - 4 quick on/off motions.

Pour into buttered 8 " square baking dish.

Let cool completely, then cut into 1x2-inch pieces.

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12. PENUCHE FUDGE

4 cups brown sugar

1 cup heavy cream

2 T butter

1 t vanilla

1 12/3 finely chopped pecans

Combine brown sugar, cream, and butter.

Stir until dissolved.

Heat to between 234* and 240* (112 to116 degrees C) or until a small amount of

syrup dropped into cold water forms a soft ball that flattens when removed from

the water and placed on a flat surface.

Remove from heat and stir vigorously until mixture loses it's gloss or process

in food processor 30 seconds.

Quickly stir in vanilla and nuts and spread into a 9x9 " dish.

Chill before cutting into squares.

Variations: Substitute peanuts or walnuts.

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13. PENUCHE FUDGE

3 cups firmly packed brown sugar

1 cup milk

1 t vanilla extract

1 cup ground Brazil nuts

1 cup sliced Brazil nuts

Put sugar and milk into heavy saucepan and stir until the sugar is melted.

Boil over medium heat until the temperature is 236*F.

Set pan in cold water, add vanilla extract and cool until lukewarm.

Add ground Brazil nuts and stir until it begins to thicken and lose it's shire.

Pour into a wet pan upon which the sliced Brazil nuts have been sprinkled.

Cool and cut into squares.

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14. PENUCHE FUDGE

1 cup granulated sugar

1/2 cup light brown sugar

1/4 cup heavy cream

1/2 cup well-drained crushed pinapple

1 T butter (no substitutes)

1 t vanilla extract

1/2 cup chopped pecans

Place butter, sugars, cream, and pineapple in large stainless steel or enamel

kettle.

Bring to a boil ove medium heat, stirring constantly.

Boil to the soft ball stage.

Remove from heat and beat hard with wooden spoon.

Add vanilla extract and nuts and beat well until mixture becomes quite thick.

Pour out onto buttered platter, spreading if needed to edges.

Allow to cool.

Cut with sharp knife into bite-size pieces.

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15. PENUCHE FUDGE

1 1/2 cups granulated sugar

1 cup light brown sugar

3 T light corn syrup

1 cup light cream

1 cup finely grated FRESH coconut

1 t vanilla extract

4 T butter

About 18 halved pecans

In heavy sauce pan, combine sugars, corn syrup, and cream.

Bring mixture to a boil over low heat, stirring constantly.

Boil gently without stirring to soft ball stage....234*F.

Remove pan from heat.

Add coconut, vanilla extract, and butter.

Do not stir.

Cool the mixture until lukewarm (120*F) without stirring.

Then stir to blend the ingrendients.

Quickly drop the mixture by heaping teaspoonsful onto wax paper.

Press a pecan half onto each patty.

Let stand until firm (about 3 hours).

Wrap the patties in wax paper to store them.

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