Penuche Fudge Recipe
Ingredients
- Vegetable oil cooking spray
- 1 can (5 ounces) evaporated milk
- 1 1/2 cups packed light-brown sugar
- 5 ounces (1 1/4 sticks) unsalted butter
- 1/4 teaspoon salt
- 1/2 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 3 ounces toasted walnuts, chopped (1 cup)
Directions
- Coat a 5-by-10-inch loaf pan with cooking spray. Line with plastic wrap leaving a 2-inch overhang on 2 sides.
- Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 25 minutes.
- Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla and walnuts.
- Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using plastic overhang, and discard plastic. Cut into 18 pieces.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 18 servings | |
| Calories 111 | |
| Calories from Fat 81 | 73% |
| Total Fat 9.33g | 12% |
| Saturated Fat 5.12g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 55mg | 2% |
| Potassium 74mg | 2% |
| Total Carbs 5.7g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 5.41g | 4% |
| Protein 1.79g | 3% |
