1930 Penoche Penuche Brown Sugar Fudge Recipe

1930 Penoche Penuche Brown Sugar Fudge Recipe. Welcome Friends! Welcome to our regular Sunday morning Old Cookbook Show. The recipe today is Penoche / Penuche Brown Sugar Fudge Recipe.

Ingredients:
2 cups light brown sugar
½ cup milk
1 cup chopped peanuts, or walnuts
2 Tbsp butter
1/8 tsp salt
1 tsp vanilla

Method:
In a medium pot, boil sugar and milk to ’soft ball’ stage (234ºF-240ºF).
Remove from heat and stir in butter, salt and nuts.
Cool to between 110ºF- 100ºF, add vanilla and beat for 1-2 minutes.
Transfer to a greased 8x8 baking pan lined with a parchment sling.
Refrigerate until hard, and cut into squares.

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