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Fudges: Penuche

Brown Sugar Fudge or Penuche 2 tablespoons butter 2 cups brown sugar 3/4 cup milk or thin cream 3/4 cup chopped walnuts Melt butter in saucepan, add sugar and cream, stir until sugar is dissolved, bring to boiling point, and boil without stirring to 238 degrees F., or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Add the walnuts, press into a buttered pan, and mark in squares.

Cocoanut Penuche 1 tablespoon butter 2 cups brown sugar 3/4 cup cream or milk 3/4 cup shredded cocoanut 1/2 teaspoon vanilla Melt butter in saucepan, add sugar and cream, stir until dissolved, bring to boiling point, and boil without stirring to 238 degree F., or until a soft ball is tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Add the walnuts, press into a buttered pan, and mark in squares. Fig Penuche 2 tablespoons butter 2 cups brown sugar 3/4 cup milk or thin cream 3/4 cup chopped walnut meats 3/4 cup figs cut in pieces Melt butter in saucepan, add sugar and cream, stir until dissolved, bring to boiling point, and boil without stirring to 238 degrees F., or until candy will form a very soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon or work with a spatula, until candy begins to get sugary. Stir in walnuts and figs, press into a buttered pan, and mark in squares.

Fruit Penuche 2 cups light brown sugar 7/8 cup thin cream 1/2 cup raisins or dates 1/2 teaspoon vanilla Put sugar and cream in saucepan, bring to boiling point, and boil without stirring to 238 degrees F., or until candy will form a soft ball when tried in cold water. Pour on a marble slab or large platter, and let stand until cool. Work with a spatula until creamy, then add raisins cut in small pieces, and vanilla. Spread evenly in a buttered pan, using the hands, having the mixture three fourths inch deep. When firm, cut in three fourths inch squares. Marshmallow Penuche 1 tablespoon butter 2 cups brown sugar Few grains salt 1/4 cup milk 10 marshmallows 1/2 cup nut meats Melt butter in saucepan, add sugar and milk, stir until boiling point is reached, and boil to 230 degrees F., or until it forms a soft mass that does not dissolve when tried in cold water. Remove from fire, add marshmallows cut in pieces, and pour on marble slab, large platter, or agate tray that has been wiped with a damp cloth.

When cool, add nut meats cut in pieces, and work with a spatula until candy begins to get sugary. Shape in a flat cake on the slab, and when firm, cut in squares.

Pecan Penuche 1 tablespoon butter 2 cups brown sugar 3/4 cup cream or milk 3/4 cup chopped pecan nut meats 1/3 teaspoon salt Melt butter in saucepan, add sugar and cream, stir until dissolved, bring to boiling point, and boil without stirring to 238 degrees F., or until a soft ball is formed when candy is tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Stir in the chopped pecans and salt, press into a buttered pan, and mark in squares; or push from tip of spoon upon waxed paper in small round portions.

Peanut Penuche Follow directions for Penuche, using three-fourths cup chopped roasted peanuts in place of pecans.