MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Penuche Fudge
 Categories: Candy, Dairy, Chocolate, Nuts
      Yield: 2 Pounds
 
    1/4 c  Butter; +1 ts, divided
      2 c  Brown sugar; packed
      1 c  Sugar
    3/4 c  Milk
      2 tb Light corn syrup (Karo)
    1/8 ts Salt
      1 ts Vanilla extract
      1 c  Walnuts; chopped
 
  Line a 9" square pan with foil; grease foil with 1 ts butter.
  
  In a large heavy saucepan, combine sugars, milk, corn syrup and
  salt. Bring to a rapid boil over medium heat, stirring constantly.
  Cook, without stirring, until a candy thermometer reads 234 F/112 C
  (soft-ball stage).  Remove from heat. Add vanilla and remaining
  butter to pan (do not stir).
  
  Cool, without stirring, to 110 F/43 C, about 40 minutes.  Beat with
  a spoon until fudge just begins to thicken.  Add walnuts; continue
  beating until fudge becomes very thick and just begins to lose its
  sheen (about 10 minutes total).  Immediately spread into prepared
  pan. Cool.
  
  Using foil, lift fudge out of pan. Remove foil; cut fudge into 1"
  squares. Store between layers of waxed paper in airtight
  containers.
  
  Recipe by Jhana Seidler, Venice, Florida
  
  RECIPE FROM: http://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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