Recipe

Penuche Recipe

	Freshfoodie / All my dishes 1 year, 6 months ago If you like vanilla fudge this will be a treat! Transcribed from Anne Willan's excellent "La Varenne Pratique" cookbook. Prep:15m Cook:135m Servings:64	Freshfoodie
	french fudge

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auntybea

Ingredients

4 cups Light brown sugar

2 cups Cream (35% fat)

pinch of salt

1 tsp Vanilla extract

Directions

Line the sides and bottom of an 8-inch square non-stick baking pan with wax paper.

Put the sugar, cream, and salt into a saucepan and cook over medium heat, stirring with a wooden spoon until it all melts together.

Bring to a boil and continue cooking over medium heat without stirring until the temperature reaches the soft-ball stage (239F/115C). If crystals form on the sides of the pan, wash them down with a pastry brush dipped in warm water.

Let the mixture cool to 100F/38C; the texture should be glassy and smooth.

Add the vanilla extract and beat with a wooden spoon until the fudge is thick and creamy (about 5 minutes).

Pour the fudge into the prepared pan and leave to cool for at least 2 hours.

Cut into 1-inch squares and store in an airtight container, layered between sheets of wax paper.

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