Recipe: Skaarup's Penuche (Brown Sugar Fudge) (2)

SKAARUP'S PENUCHE (BROWN SUGAR FUDGE)
Original recipe. (c) 1997 T. Skaarup. May be copied without modification. All rights reserved.

1/8 cup butter or margarine (1/4 stick; cold)
1 1/2 cups sugar
1 cup brown sugar (loosely packed)
2/3 cup evaporated milk (or small 5-oz can)
4 oz marshmallow creme or marshmallow fl; (4 to 5) cups of mini-marshmallows)
1 cup walnuts or pecans (optional; chopped)
1 tsp vanilla extract

Line a bread loaf pan with aluminum foil and set aside. Keep butter chilled.

Heat milk at Medium setting until warm then add sugars. Bring to a rolling boil (Medium-High) while stirring constantly with a wooden spoon. Add marshmallow creme - it may stop boiling. Mix thoroughly. Bring back to a boil for [5] full minutes by the clock (start once the marshmallow has melted AND the boil resumes) - don't cheat this boil - five full minutes - err on the side to too long.

The mixture will start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little.

Remove from heat and add vanilla, nuts (optional), and butter. Let set unstirred for about 2 minutes - the butter should start to melt. Add flavor chips (optional - see below). Mix thoroughly and pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares.

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SKAARUP'S PENUCHE FUDGE/BROWN SUGAR FUDGE - II
Original recipe. (c) 1997 T. Skaarup. May be copied without modification. All rights reserved.

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 tbsp. Butter
1/2 cup Pecans (preferred) or Walnuts (chopped)
1 tsp. Vanilla Extract

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 its glossy texture. Fold in nuts and pour.