Penuche Fudge

1. 1

   Grease a 9-inch cake pan and set aside.

2. 2

   In a saucepan, combine sugars, salt, evap milk (substitute cream if you wish) and butter; cook over medium heat, stirring, until sugars dissolve.

3. 3

   Continue cooking, stirring occasionally to prevent sticking, until mixture reaches the soft-ball stage (236F on a candy thermometer).

4. 4

   Remove from heat and let cool, without stirring, until the bottom of the pan is lukewarm and you can touch it; the mixture will be about 110F on a candy thermometer.

5. 5

   With a wooden spoon and a strong arm, beat until mixture loses its gloss, then quickly stir in the nuts and vanilla.

6. 6

   Pour into prepared pan and when completely cool, cut into squares.

7. 7

   Make 1-1/2 lbs fudge.

* Per serving · 4 servings · Values may vary.

No additional tips available.