---------- Recipe via Meal-Master (tm) v8.02

Title: Brown Sugar Fudge (Penuche)
Categories: Candies, Fudge
Yield: 6 Servings

1 c White sugar; granulated
1 c Light brown sugar; firm pack
1/2 c Heavy whipping cream
3 tb Molasses; or to taste
2 oz Unsweetened chocolate
4 tb Butter
1 1/2 ts Vanilla
1/2 c Nuts; chopped (optional)

Pre-warm the thermometer in hot water; use a 2 qt saucepan; butter
the upper sides (inside) of the saucepan; measure all ingredients
except the vanilla and optionals, and dump into the saucepan.
Grease and if necessary, line a 5x10" pan. Fill glass with ice
cubes and water and the sink with 1/2" of cold water.

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. Increase the heat
to medium and bring to a boil.

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. Introduce the prewarmed thermometer.

Reduce the heat while keeping the fudge at a boil.

Stir no more than necessary.

Test the fudge mixture in the ice-cold water when the mixture
thickens and bubbles become noisy. 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 to
240?F (110 to 115.5?C). Because of the molasses and brown sugar,
it can ball at a lower temperature than some other fudges.

Shock by placing the saucepan in the cold water in the sink.

Seed by adding, without stirring, the vanilla. Then allow to
cool.

Stir when luke warm and "skin" forms on the top (110?F) (43.5?C).
Return the thermometer to its hot water bath to soak clean. Stir
the fudge thoroughly but not vigorously by hand, with an electric
mixer, or with a food processor. Pause frequently to allow the
fudge to react.

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. 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.

Add the optional 1/2 cup chopped nuts before the fudge totally
candies.

Pour, score, and store when cool in an airtight container in the
refrigerator or at room temperature.

Yield: 1 Pound

Recipe is easily doubled and can be frozen.

Honey Brown Sugar Fudge:

In first step, eleminate the unsweetened chocolate and replace the
molasses with 1/4 cup honey. The honey causes the fudge to ball at
a higher temperature.

Chocolate Honey Brown Sugar Fudge:

In first step, replace the heavy cream with light cream or
evaporated milk and replace the molasses with 1/4 cup honey.

Orange Brown Sugar Fudge:

In first step, eleminate molasses, chocolate but add 1 tb corn
syrup. When adding vanilla, also add 1 tb grated orange zest, plus
if you can get it, 1 ts pure orange extract.

Peanut Butter Brown Sugar Fudge:

In first step, eliminate the molasses and chocolate, replace the
heavy cream with 1/4 cup milk and 1/4 cup creamy peanut butter. To
intensify the peanut butter flavor, add 1/3 cup salted peanuts when
adding chopped nuts.

Praline Brown Sugar Fudge:

In first step, eliminating the molasses is optional--you'll get a
more Southern praline with it, a milder one without it--or
compromise and use only 1 tb. Eliminate the chocolate. While
boiling, when the mixture begins to thicken, add 1-1/2 cups pecan
halves slowly so as not to break the boil or cool the mixture too
quickly.

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