Penuche I

Ingredients

 * 1 	cup	white sugar, Granulated
 * 1 cup	light brown sugar, Firm Pack
 * 1/2 	cup	Heavy (Whipping) cream
 * 3 tbsp molasses
 * 2 	oz	unsweetened chocolate
 * 4 	tbsp	butter
 * 1 1/2 	tsp	vanilla
 * 1/2 	cup	Chopped nuts, Optional

Directions

 * 1) This is to taste.
 * 2) The original recipe called for 4 t of molasses.

Step 1: prepare

 * 1) Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan.
 * 2) Grease and if necessary, line a 5 x 10-inch pan.
 * 3) Fill glass with ice cubes and water and the sink with 1⁄2 inch of cold water.

Step 2

 * 1) Dissolve the Sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan.
 * 2) Increase the heat to medium and bring to a boil.

Step 3

 * 1) Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible.
 * 2) Introduce the prewarmed thermometer.
 * 3) Reduce the heat while keeping the fudge at a boil.
 * 4) Stir no more than necessary.

Step 4

 * 1) Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy.
 * 2) Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente -- slightly chewy -- between 230°F and 240°F.
 * 3) Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges.

Step 5

 * 1) Shock by placing the saucepan in the cold water in the sink.

Step 6

 * 1) Seed by adding, without stirring, the vanilla.
 * 2) Then allow to cool.

Step 7

 * 1) Stir when luke warm and "skin" forms on the top (110°F).
 * 2) Return the thermometer to its hot water bath to soak clean.
 * 3) Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor.
 * 4) Pause frequently to allow the fudge to react.

Step 8

 * 1) Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen.
 * 2) If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped.

Step 9

 * 1) Add the optionals (1⁄2 cup chopped nuts (walnuts, pecans, or hazelnuts, filberts)) before the fudge totally candies.

Step 10

 * 1) Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature.
 * 2) Yield: 1 pound of fudge.
 * 3) Recipe is easily doubled and can be frozen.
 * 4) Variations: honey brown sugar fudge: in step 1, eleminate the unsweetened chocolate and replace the molasses with 1⁄4 cup of honey. The honey causes the fudge to ball at a higher temperature.
 * 5) chocolate honey brown sugar fudge: in step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1⁄4 cup of honey.
 * 6) orange brown sugar fudge: in step 1, eleminate molasses, chocolate but add 1 tbl corn syrup.
 * 7) In step 6, add 1 t grated orange zest, plus if you can get it, 1 tsp of pure orange extract.
 * 8) Peanut butter brown sugar fudge: in step 1, eliminate the molasses and chocolate, replace the heavy cream with 1⁄4 cup of milk and 1⁄4 cup of creamy Peanut butter.
 * 9) To intensify the Peanut butter flavor, add 1/3 of a cup of salted peanuts in step Praline brown sugar fudge: in step 1, eliminating the molasses is optional -- you"ss get a more southern praline with it, a milder one without it--or compromise and use only 1 t. eliminate the chocolate.
 * 10) In step 3, when the mixture begins to thicken, add 1-1⁄2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly.