Recipe by NitaCook
This makes the most delicious, decadent rich buttery penuche fudge you will ever taste.
Top Review by Sharon S.
I made this yesterday, and it turned out great. I will admit I've been cooking for over 50 years, so perhaps a few words of advice to those who try this after me: #1. Don't try to make candy when it's humid or damp. #2 Don't trust your thermometer. I started testing for soft ball stage when the temp was 230, and to my surprise, it was ready. #3 You should have a pan full of molten gold. I poured mine into my glass mixing bowl and beat in the powdered sugar...but I stopped at 1 1/2 cups because it looked like it was thick enough. Sure enough, it set up just fine, and is very sweet. A tiny piece goes a long way, but it does very much resemble the See's butterscotch squares in flavor (also my favorite). Oh, and #4 ALWAYS use real butter. <br/>Thanks for a keeper recipe.
- 2⁄3 cup canned evaporated milk
- 2 cups firmly packed brown sugar
- 3⁄4 cup unsalted butter, cut into chunks
- 1⁄4 teaspoon salt
- 3⁄4 teaspoon vanilla
- 1 3⁄4 cups powdered sugar
- 1 cup toasted walnuts (optional)
Directions See How It's Made
- In a heavy medium sized pot, bring first 4 ingredients to a boil over medium-high heat, stirring constantly.
- Reduce heat to low and stir frequently until candy thermometer reads 240°F (soft ball stage) (this will take about 20-30 minutes).
- Pour into a metal bowl as a plastic one will melt and add vanilla.
- Beat with electric mixer at medium speed.
- Add powdered sugar slowly and continue beating until fudge is thick and smooth (about 3-4 minutes).
- Add walnuts and stir with spoon.
- Spread in an ungreased 8" square pan and refrigerate-uncovered for about 30 minutes.
- Cut into small squares and eat.