Recipe: Penuche Fudge (Brown Sugar Fudge), Caramel Fudge, Vanilla Fudge

Hi Kathy,

I haven't tried these recipes but thought they might help you with your experiment.

Happy Cooking!

Betsy

Penuche (Brown Sugar Fudge)
Source: Jo Anne Merrill

3 cups packed brown sugar
3/4 cup milk
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 cup unsalted peanuts

Combine brown sugar, milk and butter in a medium saucepan. Stir constantly over medium heat until mixture reaches 235 (soft ball stage) on a candy thermometer. Remove from heat and let cool to room temperature.

Fit steel blade in work bowl of food processor and process until mixture is light brown, about 20 seconds.

Add vanilla and peanuts, then mix with 3-4 quick on/off motions. Pour into buttered 8-inch square baking dish. Let cool completely, then cut into 1 x2-inch pieces.

Penuche Fudge (Brown Sugar Fudge)

2 cups white sugar
2 cups light brown sugar
1 large can evaporated milk

Cook on medium heat stirring constantly. When it begins to boil drop heat to low, still stirring constantly. When medium firm ball is dropped when a bit is added into water then take off heat and add:

2 Tbsp. butter
1/3 large jar marshmallow fluff (also called marshmallow cream)
1 tsp. vanilla
1 cup chopped walnuts (optional)

Beat until slightly thick and pour into buttered pan. Let harden.

Caramel Cream Fudge
Makes about 1 1/4 Pounds

1 cup brown sugar
1 cup sugar
1/8 tsp. salt
1/3 cup corn syrup
1 cup milk
2 tablespoons butter
1 teaspoon vanilla
1 cup broken black walnuts

Use a large heavy pan. Combine sugars, salt corn syrup, milk and butter, Cook these ingredients quickly stirring them constantly until they boil. Cover and cook 2 to 3 minutes. Remove the lid, reduce heat and cook until the mixture reaches the soft-ball stage (234F).

Place butter in bottom of a mixing bowl, or your mixer bowl if you are using an electric mixer. Remove pan from heat and at once pour mixture over butter. Do not stir.

When cool, add vanilla and beat until creamy Just as the mixture loses its gloss, stir in walnuts. Pour onto an oiled marble slab. Cut into squares when set. Store tightly covered.

Caramel Fudge
Source: Better Homes and Gardens - Cookies and Candies - 1966

2 cups granulated sugar
2/3 cup evaporated milk
2 Tbsp. light corn syrup
1 jar vanilla caramel sauce; (10 oz.)
1 tsp. vanilla
1/4 tsp. maple flavoring
1/2 cup chopped walnuts

Butter sides of heavy 2-quart saucepan. In it combine sugar, milk, syrup, and caramel sauce. Stir over medium heat till sugar dissolves and mixture comes to boiling. Cook to soft-ball stage (235 F), stirring occasionally. Remove from heat.

Stir in vanilla and maple flavoring, beat just till mixture begins to lose its gloss.

Stir in nuts. Pour into buttered 8x8x2-inch pan. Score into 1 1/2-inch squares while warm; cut when firm.

Vanilla Fudge
Source: Favorite Homemade Cookies and Candies

2 cup granulated sugar
2/3 cup evaporated skimmed milk
4 tbsp margarine, melted
2/3 cup skim milk
1/2 tsp vanilla

Place sugar, evaporated skimmed milk, margarine and milk in a heavy based saucepan. Heat, stirring until melted and smooth. Bring to a boil and boil until mixture reaches 234 to 240 on a candy thermometer. Stir in the vanilla. Pour into a prepared 8-inch square pan. Let set, then cut into 1-inch squares.

Vanilla Fudge
Source: Cincinnati Enquirer
Makes 2 1/2 pounds

3 cups sugar
1 stick margarine
3/4 cup evaporated milk
12 ounces vanilla chips
1 cup marshmallow cream

Mix sugar, margarine and milk in heavy pan. Bring to a boil and boil two minutes.

Remove from heat; stir in vanilla chips and marshmallow creme. Stir until mixture is smooth. Pour into a buttered jelly roll pan and chill until set. Fudge is easier to cut before it gets cold.