Lisas Penuche Fudge

* Exported from MasterCook *

Lisas Penuche Fudge

Recipe By : Lisa Lepsy
Serving Size : 1 Preparation Time :0:00
Categories : Candy and Fudge

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups sugar
1 cup brown sugar
1/3 cup light cream
1/3 cup milk
2 tablespoons butter
1 teaspoon vanilla
1/2 cup chopped tosted pecans

Line a 9x5x3" loaf pan with foil. Butter the pan and set aside.
Butter the sides of a heavy 2 qt. saucepan.
Combine sugar, brown sugar, cream and milk in pan and cook over medium high
heat to boiling.Stir constantly with a wooden spoon. Cook till sugar
dissolves, about 5 minutes. Clip on candy thermometer. Cook over medium-low
heat stirring frequently til thermometer reaches 236, soft ball stage.
Mixture should boil at a steady rate over the entire surface.Reaching soft
ball should take 15-20 minutes.
Remove pan from heat. Add the 2 T butter and the vanilla but DO NOT stir.
Cool without stirring to 110 degrees. This should take about 50 minutes.
Remove thermometer from pan and beat fudge with wooden spoon til just
thickening, add nuts. Continue beating till fudge gets very thick and begins
to lose its gloss, this should take about 10 minutes total.
Pour into pan. When candy is firm use foil liner to lift from the pan and cut
into squares. Store covered. Makes 1 1/4 pounds.

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NOTES : If you floow all directions this fudge will set up nicely. When the
instructions say to turn stove burner to a particular heat, be sure to do as
directed. Don't try to hurry the process.