Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (63 page)
Read Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable Online
Authors: Anita Chu
3.
Continue cooking without stirring until it reaches 236°F, soft ball stage.
4.
Remove the pan and let mixture cool to about 110°F, about 30 minutes.
5.
Add peanut butter and vanilla and beat vigorously with a wooden spoon (or in a stand mixer) until the mixture becomes thick and loses its shine.
6.
Pour into the baking pan and let set 1 to 2 hours until firm. Cut into squares.
Yield:
About 16 squares
Storage:
Store in an airtight container for up to 1 week.
Penuche
This fudge is particularly popular in New England and the American South and is made with brown sugar for a caramel-like flavor. It is sometimes referred to as
brown sugar fudge
.
1½ cups light brown sugar
1 cup sugar
1 cup milk
1 tablespoon light corn syrup
2 tablespoons unsalted butter
¼ teaspoon salt
1 teaspoon vanilla extract
¾ cup toasted pecans, chopped
1.
Line an 8-by-8-inch baking pan with aluminum foil and coat foil with cooking spray.
2.
Combine the sugars, milk, corn syrup, butter, and salt in a saucepan over medium-high heat. Stir until the sugars are dissolved.
3.
Continue to cook, stirring frequently, until the mixture reaches 238°F, soft ball stage.
4.Remove the pan and let cool to about 110°F, about 30 minutes.
5.Add vanilla and beat vigorously with a wooden spoon (or in a stand mixer) until the mixture becomes thick and loses its shine.
6.
Stir in the pecans. Pour into the baking pan. Let set for 1 to 2 hours or until firm, and cut into squares.
Yield:
About 16 squares
Storage:
Store in an airtight container for up to 1 week.
