There's something irresistible about the marriage of Butterscotch and Maple in a decadent fudge. Allow me to introduce you to Penuche Fudge – a symphony of these flavors. Each bite greets you with a luxurious buttery embrace that dissolves into sheer delight.
Penuche Fudge
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Ingredients
2 cups Light Brown Sugar
3 cups Confectioners Sugar, sifted
1 cup choice of Pecans or Walnuts
2 sticks (equivalent to 1 cup) unsalted butter
5 ounces Evaporated Milk
¼ tsp Salt
1 tsp Vanilla Extract
Nonstick Spray
Directions:
1. Setting the Stage:
Lightly spray a 9x5 inch loaf pan with non-stick spray for ease.
Add an extra touch by lining the same loaf pan with parchment paper, ensuring seamless removal later.
2. The Melting Pot:
In your trusty heavy-bottomed saucepan, gently combine the butter and brown sugar over medium-high heat. Allow these ingredients to waltz together until the butter graciously melts into the sugar, creating a silky duet (usually within 2-3 minutes).
Introduce the evaporated milk, and let the mixture sway and come to a lively boil. Once the dance reaches its peak, whisk the pan off the heat and let the mixture repose for 30 serene minutes.
3. The Grand Finale:
As your mixture cools, delicately fold in salt and vanilla, ensuring harmony.
Gracefully incorporate the sifted confectioners sugar, making sure it's well-integrated.
As a final touch, fold in your choice of chopped nuts, be it pecans or walnuts.
4. Molding Perfection:
Transfer your fudge mixture into the prepared loaf pan, smoothing the top as you go.
Allow the pan a respite in the refrigerator, letting the fudge set for about 20-25 minutes.
Cut the now-set fudge into quaint squares and serve. Each piece is a testament to the delicate flavors of Butterscotch and Maple – a treat for the senses. Enjoy every sumptuous bite!