Food recipes
Penuche Fudge
Penuche Fudge Ingredients: sugars, granulated sugars, brown cream, whipped, cream topping, pressurized milk, fluid, 1% fat, without added vitamin a and vitamin d margarine, regular, 80% fat, composite, stick, without...
Penuche Fudge
Ingredients:
sugars, granulated
sugars, brown
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
nuts, pecans
Directions:
Butter a baking sheet.
Butter the sides of a heavy, 2-quart saucepan.
In the saucepan, stir together white sugar, brown sugar, cream, milk and margarine and bring to a boil over medium heat.
Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from heat and cool to lukewarm (110 degrees).
Stir in vanilla and beat vigorously until mixture loses its gloss.
Quickly stir in pecans and spread on prepared sheet.
Score into squares while warm; cut when firm.
Ingredients:
sugars, granulated
sugars, brown
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
nuts, pecans
Directions:
Butter a baking sheet.
Butter the sides of a heavy, 2-quart saucepan.
In the saucepan, stir together white sugar, brown sugar, cream, milk and margarine and bring to a boil over medium heat.
Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from heat and cool to lukewarm (110 degrees).
Stir in vanilla and beat vigorously until mixture loses its gloss.
Quickly stir in pecans and spread on prepared sheet.
Score into squares while warm; cut when firm.