Penuche Fudge
1/8 cup Butter or Margarine (1/4 stick, cold)
1 1/2 cup Sugar
1 cup Brown Sugar (loosely packed)
2/3 cup Evaporated Milk
4-5 oz Marshmallow Creme or Marshmallow Fluff (may substitute 2 cups of mini-marshmallows)
1 cup Walnuts or Pecans (optional, chopped)
1 tsp Vanilla Extract
Line a bread loaf pan with aluminum foil and set aside. Keep butter chilled.
Heat milk at Medium setting until warm then add sugars. Bring to a rolling boil (Medium-High) while stirring constantly with a wooden spoon. Add marshmallow creme – it may stop boiling. Mix thoroughly. Bring back to a boil for [5] full minutes by the clock (start once the marshmallow has melted AND the boil resumes) – don’t cheat this boil – five full minutes – err on the side to too long.
The mixture will start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little.
Remove from heat and add vanilla, nuts (optional), and butter. Let set unstirred for about 2 minutes – the butter should start to melt. Add flavor chips (optional – see below). Mix thoroughly and pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares.
FLAVOR CHIPS:
This recipe doesn’t call for flavored chips but if you’d like to make it a bit smoother and with more character consider adding the following chips:
BUTTERSCOTCH CHIPS: 1-2 cups – adds a nice penuche-like flavor
VANILLA CHIPS: 1-2 cups – smoother and sweeter
CHOCOLATE CHIPS: 1-2 cups. Chocolate-Penuche. Only for Chocolate Lovers.
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