-Nancy Speicher DPXX20A
2 c Dark-brown sugar;
-firmly packed
3/4 c Milk
1/8 ts Salt
2 1/2 tb Butter or margarine;
-in small pieces
3/4 c Chopped pecans
1 ts Vanilla
Penuche is firmer than classic fudge, but because of its deep, sweet
flavor, it's often called brown-sugar fudge.
Grease 8" square pan; set aside. In 3-qt heavy saucepan stir well sugar,
milk, and salt. Over medium heat bring to boil, stirring until sugar
dissolves. Cover; boil 2 to 3 minutes. Uncover; wash down sides of pan with
pastry brush dipped in cold water. continue boiling over medium heat,
stirring only if mixture starts to burn, until mixture reaches 244F
(firm-ball stage) on candy thermometer. Remove from heat; immediately place
saucepan in cold water. Without stirring add butter; let mixture cool
slightly. With wooden spoon beat until mixture starts to thicken; add
pecans and vanilla. Beat until candy loses some of its gloss. Spread evenly
in pan and score in 25 squares. Let set until firm. Cut through scored
lines. Store airtight. Makes 1-1/2 pounds.
Per square: 105 cal, 1 g pro, 18 g car, 4 g fat, 5 mg chol with butter, 1
mg chol with margarine From Woman's Day 1/15/80 Famous Fanny Farmer Candies
and Cookies
