old fashioned penuche

How To Make old fashioned penuche

• 1

  Combine first 5 ingredients in saucepan.
• 2

  Stir over med. heat to dissolve sugar.
• 3

  Cook to 234° or until a little dropped in cold water forms a soft ball. Stir occasionally. Remove from heat. PEGGI'S NOTE: This only took about 5 minutes to reach the soft ball stage for me,once it started to boil, which is 250° on my candy thermometer. I tested it at 234° & it still would not form a ball until 250°.
• 4

  Add... butter.
• 5

  Let stand without stirring until bottom of pan is lukewarm (120°). PEGGI'S NOTE: This took about an hour to cool to 120°. If forming into nut roll, add vanilla now & continue to cool until all the way cool & pliable enough to knead. This took me 2 hours of cooling total to form into somewhat of a log. Then I wraped in wax paper & froze for 30 minutes. Then rolled in nuts.
• 6

  ADD...vanilla.
• 7

  Beat until creamy.
• 8

  Mix in ...1/2 cup chopped nuts. *Toast pecans or walnuts in 250° oven for 1 hour first.
• 9

  Pour into greased 8 or 9" square pan. Cut into squares.
• 10

  This is another way to prepare this as suggested in an old cook book. EASY NUT ROLL: Turn out cooled fudge onto buttered waxed paper. Knead or fold over several times. Shape into 12" roll. Place on waxed paper covered with cut-up nuts. Roll up in the paper. Chill. Slice.
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