I have tried making penuche fudge several times and it always ends up runny, does anyone have a recipe that is sure to turn out right?
Thanks
Jan
[b]I use this recipe from my 1956 Betty Crocker cookbook. I’ve never had any problems with it but I think the key is using a candy thermometer and following the directions exactly:
PENUCHE
2 cups brown sugar (packed)
1 cup white sugar
1 cup cream (20%) or evaporated milk
2 Tb. light corn syrup
1/4 tsp. salt
2 Tb. butter
1 tsp. vanilla
1/2 cup chopped walnuts
Combine the sugars, cream or milk, corn syrup and salt in a saucepan. Stir over medium heat to dissolve sugar. Cook to 234 degrees or until a little dropped in cold water forms a soft ball. Stir occasionally. Remove from heat.
Add the butter. Let stand without stirring until bottom of pan is lukewarm (120 degrees). Add the vanilla and beat until creamy. Mix in the nuts and pour into a greased 8" square pan. Cut into squares. (Makes 36 pieces.)[/b]