Blond Fudge Recipes

BUTTERY RICH PENUCHE FUDGE RECIPE - ORIGINAL METHOD

Steps:

• Line a 8×8-inch square baking pan with parchment, leaving 2-inches overhang on two opposing sides. Make sure to fold the paper into the corners of the pan.
• In a heavy saucepan over medium-low flame, heat brown sugar, white sugar, corn syrup, milk, butter, and salt to 242°F (117°C) while stirring occasionally to prevent the bottom from scorching. Cooking should take anywhere from 20-25 minutes.
• Immediately pour penuche into the bowl of a stand mixer. Add vanilla extract. Beat on medium for 4 minutes, until fudge is thick and smooth. Lower speed to low and add walnuts or other chopped nuts, and beat just a few times until the nuts are dispersed evenly into the penuche. Turn off the mixer.
• Using a spatula greased with butter, spread penuche fudge into the square pan lined with parchment. Smooth out the top with a spatula.
• Refrigerate for 1 hour before cutting. If refrigerated, penuche will keep in a sealed container for up to a week. For maximum freshness, don't cut until ready to serve.

BLOND FUDGE

Steps:

• Butter sides and bottom of a heavy saucepot and combine the sugar, milk, cream, syrup, salt.
• Cook over medium heat stirring until sugar dissolves.
• Now do not stir anymore.
• Place on the candy thermometer to side of pan.
• Cook until temp.
• 238 degrees.
• Remove from heat.
• Let cool until lukewarm.
• Add in the butter and vanilla.
• Beat well just until it begins to thicken and JUST starts to loose some gloss.
• Add cherries, and pour into a lightly buttered 9 x 7 inch pan.
• Score while warm.