Penuche Walnut Fudge

Delicious Maple Walnut flavor...a great recipe from Julie in California!

 

Penuche Walnut Fudge

 

Penuche Walnut Fudge **

3 cups brown sugar, packed
1 cup heavy cream
¼ tsp. salt
2 Tbsp. butter
1 tsp. Bourbon vanilla*

1 ½ cups finely chopped walnuts

 

1. In a medium saucepan, combine the brown sugar, salt and cream. Sitr until dissolved. Cook until temperature reaches 235 degrees on a candy thermometer, or soft ball stage.

2. Remove from heat and stir in the butter. Cool to 110 degrees, or lukewarm. Add the vanilla and beat vigorously by hand until mixture loses its shine.

3. Quickly stir in the nuts and spread into a greased 9" x 12" pan. Chill before cutting into small squares. Store in the refrigerator in a sealed airtight container with wax paper between layers. Keeps for one week.

* Bourbon vanilla is a richer tasting vanilla extract. You can find it online at  King Arthur Flour.com.

Penuche Walnut Fudge Close-up **

Serving Suggestion: For a pretty treat, cut the fudge slab with a very small cookie or candy cutter like the butterfly used in the picture above.

** Pictures used by permission, courtesy of Julie Ellis.


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