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Title: Penuche Fudge
Categories: Candy, Dairy, Chocolate, Nuts
Yield: 81 Pieces

1 ts + 1/4 cup butter; divided
2 c Packed brown sugar
1 c Sugar
3/4 c Milk
2 tb Light corn syrup (Karo)
1/8 ts Salt
1 ts Vanilla extract
1 c Chopped walnuts

Line a 9" square pan with foil; grease foil with 1
teaspoon 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 234ºF/112ºC (soft-ball stage).
Remove from heat. Add vanilla and remaining butter to
pan (do not stir).

Cool, without stirring, to 110ºF/43ºC, 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 min
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.

YIELD: 2 pounds (81 pieces).

Recipe by: Jhana Seidler, Venice, Florida

RECIPE FROM: http://www.tasteofhome.com

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