Recipe(tried): BROWN SUGAR FUDGE OR PENUCHE-LONG

We make this all the time. Here are 3 recipes. I use the second one. Got these off the Schraap fudge page on net.

PENUCHE FUDGE/BROWN SUGAR FUDGE
2 cup Brown Sugar (dark, packed)
2/3 cup Milk (whole)
3 tbl. Butter
1 cup Pecans (chopped)
1 tsp. Vanilla Extract
1 pinch Salt

Directions:
Combine sugars, milk, and salt in a 2-quart saucepan and bring to medium heat until sugars dissolved. Bring to a rolling boil and let boil covered and unstirred for 2-3 minutes. Stir only to prevent burning and to circulate the mixture around the candy thermometer. Boil until candy thermometer reaches 244 F (firm-ball drop stage). Remove from heat and add butter stirring only until melted. Place the pan with the hot mixture into a larger pan filled with room temperature water and let cool without stirring until the pan can be handled without pain (about 110-120 F). Add the vanilla and pecans and beat like crazy until the mixture begins to lose it gloss. Spread into pan and score the surface when firm, cut when cool. Store in an air-tight container.

REMARKS:

Works. Makes a firmer fudge than most are used to but has a rich brown sugar flavor unqiue to Penuche. The molasses from the brown sugar will make any softer fudge too soft so you'll need to push the boiling sugar mixture to a higher boiling point (firm-ball stage).

PENUCHE FUDGE

1 cup Brown Sugar (light, packed)
1 1/2 cup Granulated Sugar
1/3 cup Light Cream (or Half-and-Half)
1/3 cup Milk
2 tbl. Butter
1/2 cup Pecans (preferred) or Walnuts (chopped)
1 tsp. Vanilla Extract

Directions:
Combine sugars, milk, and cream in a 2-quart sauce pan and bring to medium heat until sugars dissolved. Bring to a rolling boil stirring constantly until candy thermometer reaches 236 F (soft-ball drop stage) or for about 8 minutes. Remove from heat and add butter stirring until melted. Let set unstirred until the temperature is 110 F (uncomfortable to touch but won't burn you) then add vanilla and stir vigorously (5-10 minutes) until mixture cools enough to lose it's glossy texture. Fold in nuts and pour.

REMARKS:

A simple fudge with a unique taste from the molasses in the brown sugar. Penuche is a standard around Easter. Also a regional favorite - popular in Southern States and in Mexico.

If you don't have brown sugar you may substitute 1 cup of white sugar + 1/4 cup molasses.

WARNING: Don't substitute 2 1/2 cups of light brown sugar for the mixture of brown and granulated sugar. This would result in too much molasses which interfers with the sugar slurry reaching it's soft ball stage... therefore what would appear to set by the standard techniques (boiling temperature, drop-test, etc.) won't set... fluid fudge... fudge failure!

This recipe didn't set when boiled to only 236 F. I'd recommend pushing the boiling point up to 240-2 F.

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OLD FASHIONED PENUCHE FUDGE

4 tbsp Butter (1/2 stick)
2 cup Heavy or Whipping Cream
1 1/2 cup Granulated sugar
1 1/2 cup Dark Brown Sugar (packed)
2 tbsp light corn syrup
2 oz White chocolate,* chopped (optional)
1 1/2 cup Walnuts, toasted and coarsely chopped

Directions:
Line an 8" by 8" metal baking pan with foil, allowing foil to extend above pan on 2 sides; grease foil.

In heavy 4-quart saucepan, melt butter over medium heat. Add cream, granulated sugar, brown sugar, and corn syrup; heat to boiling over high heat, stirring frequently, until sugar completely dissolves. With pastry brush dipped in water, wash down sugar crystals on side of pan.

Set candy thermometer in place and continue cooking, without stirring, until thermometer reaches 238 F., or soft-ball stage (when small amount of mixture dropped into very cold water forms a soft ball that flattens on removal from water).

Remove saucepan from heat. Cool mixture about 8 minutes, without stirring. Sprinkle white chocolate over mixture; let stand 1 minute. Add walnuts and stir with wooden spoon just until chocolate and nuts are incorporated (do not overmix).

Immediately pour mixture into pan (do not scrape inside of saucepan). Cool candy in pan on wire rack 30 minutes or until firm, but still warm. Lift foil and candy out of pan and place on cutting board. While warm, cut candy into 8 strips, then cut each strip crosswise into 8 pieces. Cool completely on foil on wire rack. Store at room temperature in tightly covered container, with waxed paper between layers, up to 3 weeks.

*May substitute 1/4 package of Nestle's White Chips, or two-thirds 3-ounce Swiss confectionery bar, or one-third 6 ounce package white bar.