Food recipes
Penuche Fudge
Penuche Fudge Ingredients: sugars, brown sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt vanilla extract Directions: In a 3-quart saucepan combine both sugars and the...
Penuche Fudge
Ingredients:
sugars, brown
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
Directions:
In a 3-quart saucepan combine both sugars and the milk and bring to a boil over medium heat, while stirring constantly.
Reduce heat to medium and continue cooking mixture, without stirring, until it reaches the soft-ball stage, 236 degrees F. Remove saucepan from the heat and add the butter and vanilla, but do not stir.
Let the mixture cool without stirring until it reaches 110 degrees F, about 20 minutes.
While the mixture is cooling, butter an 8-inch-square pan.
Set aside.
Once the mixture has cooled, beat with a wooden spoon until the butter is fully incorporated and mixture starts to thicken.
Quickly pour the mixture into the pan before it becomes too solid.
Let cool completely before cutting into 1 inch squares.
Store leftovers in a covered container in the refrigerator.
Ingredients:
sugars, brown
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
Directions:
In a 3-quart saucepan combine both sugars and the milk and bring to a boil over medium heat, while stirring constantly.
Reduce heat to medium and continue cooking mixture, without stirring, until it reaches the soft-ball stage, 236 degrees F. Remove saucepan from the heat and add the butter and vanilla, but do not stir.
Let the mixture cool without stirring until it reaches 110 degrees F, about 20 minutes.
While the mixture is cooling, butter an 8-inch-square pan.
Set aside.
Once the mixture has cooled, beat with a wooden spoon until the butter is fully incorporated and mixture starts to thicken.
Quickly pour the mixture into the pan before it becomes too solid.
Let cool completely before cutting into 1 inch squares.
Store leftovers in a covered container in the refrigerator.