Tuesday, July 22, 2014

Penuche, Brown Sugar, Creamy Praline, or New England Fudge!

Today is Penuche Fudge Day. This tasty fudge is sometimes called Penuche Fudge, sometimes Brown Sugar Fudge, Creamy Praline Fudge, New England Fudge or even Sucre a la Creme (in Canada)! Whatever you call it, it's fabulous. One caveat. There's no chocolate in it. So if you want Chocolate Fudge, check out my National Fudge Day Recipe Round-Up!

Penuche Fudge

4 cups brown sugar
1 cup heavy cream
2 Tbsp sweet butter
1 tsp Madagascar vanilla
1-2/3 cups chopped pecans

Combine brown sugar, cream and butter in medium saucepan. Stir until dissolved. Heat to between 234 and 240 degrees F.
Remove from heat and stir until mixture loses its gloss (or process in food processor 30 seconds) Quickly stir in vanilla and nuts and spread into a 9x9 inch dish.
Chill before cutting into squares.

1 comment:

Aunty Pol said...

Oh my word . I haven't seen this recipe for years . When I lived in the Northwest, we would sometimes add a good quality maple flavoring to this.

I may have to blog about this Miss janaet, may I link to your blog with proper credit again ?

Waving from Houston .