Penuche Fudge

Name: Penuche Fudge
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24
Cuisine: Global
Ingredients: 237 milliliters brown sugar; 79 milliliters half-and-half cream; 2 Tbsps margarine; 79 milliliters milk; 118 milliliters pecan halves; 1 teaspoon vanilla extract; 355 milliliters white sugar

Penuche Fudge might be just the dessert you are searching for. This recipe serves 24. Watching your figure? This gluten free recipe has 113 calories, 0g of protein, and 3g of fat per serving. Head to the store and pick up brown sugar, pecan halves, margarine, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Butter a baking sheet. Butter the sides of a heavy, 2-quart saucepan.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet

Sauce Pan

In the saucepan, stir together white sugar, brown sugar, cream, milk and margarine and bring to a boil over medium heat.

Ingredients you will need

Brown Sugar

Granulated Sugar

Margarine

Cream

Milk

Equipment you will use

Sauce Pan

Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

Ingredients you will need

Syrup

Water

Remove from heat and cool to lukewarm (110 degrees).

Stir in vanilla and beat vigorously until mixture loses its gloss. Quickly stir in pecans and spread on prepared sheet. Score into squares while warm; cut when firm.

Ingredients you will need

Vanilla