MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Penuche Fudge
Categories: Candy, Dairy, Chocolate, Nuts
Yield: 2 Pounds

1/4 c Butter; +1 ts, divided
2 c Brown sugar; packed
1 c Sugar
3/4 c Milk
2 tb Light corn syrup (Karo)
1/8 ts Salt
1 ts Vanilla extract
1 c Walnuts; chopped

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

Cool, without stirring, to 110?F/43?C, 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 minutes 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.

Recipe by Jhana Seidler, Venice, Florida

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

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