Be careful, this type of fudge made with brown sugar as opposed to regular white granular sugar and called penuche is highly addictive! Feel free to add walnuts to penuche instead of the pecans, or make it with no nuts at all.
The fudge is made with a combination of powdered sugar and brown sugar.
- 1 1/2 cups powdered sugar
- 2/3 cup evaporated milk
- 2 cups packed brown sugar
- 10 tablespoons butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Spray a 9-inch square pan with nonstick baking spray or lightly grease. Line the pan with plastic wrap; set aside.
- Sift the powdered sugar into a bowl and set aside.
- In a heavy medium saucepan, combine the evaporated milk, brown sugar, butter, and salt. Bring the mixture to a boil, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently, until the mixture registers 236 F on a candy thermometer (about 25 to 30 minutes), or until the candy reaches the soft ball stage.
- Pour into a heatproof bowl or the bowl of a heavy-duty electric mixer. Beat in the powdered sugar, a little at a time, then scrape the sides of the bowl and continue beating until the mixture is thickened and smooth. Slowly beat in vanilla and chopped nuts, if using.
- Spread in the prepared pan. Refrigerate for about 20 minutes, or until firm.
- Turn out of the pan and peel off plastic. Cut into small squares.