Penuche Fudge

Recipe View 5 mins Prepare Your Pan: Lightly butter an 8x8 inch baking pan. Also, butter the sides of a heavy-bottomed 2-quart saucepan. (5 minutes)

Recipe View 5 mins Combine and Cook: In the prepared saucepan, combine the granulated sugar, brown sugar, half-and-half, milk, and butter. Bring the mixture to a boil over medium heat, stirring until the sugar is dissolved. (5 minutes)

Recipe View 20 mins Achieve Soft Ball Stage: Once boiling, reduce heat slightly to maintain a gentle boil. Cook, without stirring, until the mixture reaches between 234 and 240°F (112 to 116°C) on a candy thermometer. This is known as the 'soft ball' stage – a small amount of syrup dropped into cold water should form a soft ball that flattens when removed. (15-20 minutes)

Recipe View 15 mins Cool and Beat: Remove the saucepan from the heat and let the mixture cool to lukewarm (about 110°F or 43°C). This is crucial for the right texture. (10-15 minutes)

Recipe View 7 mins Incorporate Vanilla and Beat Vigorously: Stir in the vanilla extract. Then, using a wooden spoon or sturdy spatula, beat the mixture vigorously until it loses its gloss and begins to thicken. This step is essential for achieving the fudge's signature creamy texture. (5-7 minutes)

Recipe View 2 mins Add Pecans and Spread: Quickly stir in the chopped pecans, ensuring they are evenly distributed. Immediately spread the mixture into the prepared baking pan. (2 minutes)

Recipe View 1 hrs Score and Cut: While the fudge is still warm, score it into squares using a sharp knife. This makes it easier to cut neatly later. Allow the fudge to cool completely and firm up before cutting along the scored lines. (30-60 minutes cooling time)