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
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Ingredients
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2-1/2 cups
light brown sugar
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3/4 cup
evaporated milk
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1/8 teaspoon
salt
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3 tablespoons
corn syrup
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3 tablespoons
butter, unsalted
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1 teaspoon
vanilla extract
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1/2 cup
chopped walnuts
Directions
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Prepare a 9x9 baking dish by lining with parchment paper and spraying with cooking spray.
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Combine brown sugar, evaporated milk, salt, and corn syrup in a heavy bottomed saucepan over medium heat and bring to a slow boil.
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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.
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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.
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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.
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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.
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