Author Notes: Nanny always made penuche that was to die for. There was nothing more satisfying than the brown sugar fudge frosting she would make. I loved to peel the frosting off, eat the cake, then finish with the frosting. It was like eating cake and candy for dessert! When I found this recipe in her file box, I knew it was going to be a winner. —Shelby Ruttan
cups light brown sugar
cup evaporated milk
tablespoons corn syrup
tablespoons butter, unsalted
teaspoon vanilla extract
cup chopped walnuts
- Prepare a 9x9 baking dish by lining with parchment paper and spraying with cooking spray.
- Combine brown sugar, evaporated milk, salt, and corn syrup in a heavy bottomed saucepan over medium heat and bring to a slow boil.
- Slowly boil until temperature reaches 234 degrees on a candy thermometer or until a soft ball forms when hot syrup is dropped into cold water. Do not stir during this step.
- Once temperature has been reached, remove from heat and add butter. Let cool to 110 degrees. It is still important to not stir in this step.
- When syrup is at 110 degrees, add vanilla and nuts. Stir the fudge firmly (termed "beating" the fudge) until it begins to lose it's shiny look.
- Immediately pour fudge into prepared pan as quickly as possible. Let fudge sit until cool and hardened. Do not refrigerate as this will change the texture of your fudge.