This makes the most delicious, decadent rich buttery penuche fudge you will ever taste.
Make and share this Buttery Penuche (Brown Sugar) Fudge recipe from Food.com.
- 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.
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.
Lovely taste and texture. My second attempt at fudge (the first was gritty with undissolved sugar.) and it went very well. I have a tip not included in the recipe; do NOT scrape the sides if the pot after it boils, the undissolved sugar from the sides will cause all of the sugar to crystalize.
I just made this and like one of the reviews I got a crumbly mixture. I've been making candy for a long time. I think this is something having to do with my dry climate and high altitude. There was a time when I was adding the powdered sugar that I thought the consistancy was about right, and I still had a lot of powdered sugar to add. I will make this again, because it tastes delicious. Just looks weird. Next time I will add powdered sugar until I get the thick creamy texture you get immediately when making chocolate fudge. I hope this helps someone!