MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Penuche Fudge
Categories: Candy, Dairy, Chocolate, Nuts
     Yield: 2 Pounds

   1/4 c  Butter; +1 ts, divided
     2 c  Brown sugar; packed
     1 c  Sugar
   3/4 c  Milk
     2 tb Light corn syrup (Karo)
   1/8 ts Salt
     1 ts Vanilla extract
     1 c  Walnuts; chopped

 Line a 9" square pan with foil; grease foil with 1 ts butter.

 In a large heavy saucepan, combine sugars, milk, corn syrup and
 salt. Bring to a rapid boil over medium heat, stirring constantly.
 Cook, without stirring, until a candy thermometer reads 234 F/112 C
 (soft-ball stage).  Remove from heat. Add vanilla and remaining
 butter to pan (do not stir).

 Cool, without stirring, to 110 F/43 C, about 40 minutes.  Beat with
 a spoon until fudge just begins to thicken.  Add walnuts; continue
 beating until fudge becomes very thick and just begins to lose its
 sheen (about 10 minutes total).  Immediately spread into prepared
 pan. Cool.

 Using foil, lift fudge out of pan. Remove foil; cut fudge into 1"
 squares. Store between layers of waxed paper in airtight
 containers.

 Recipe by Jhana Seidler, Venice, Florida

 RECIPE FROM: http://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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