Advertisements

Silver Spoon Fudge

So named because it is probably one of the richest fudges you will ever eat!1 cup whipping cream
1 cup evaporated milk
2 1/4 cups granulated sugar
1 tablespoon plus 1/2 teaspoon light corn syrup
1 1/2 teaspoons vanilla extractButter upper sides of a 3-quart saucepan. Put all ingredients except vanilla extract into the saucepan. Butter a 10 x 5-inch pan. Fill the kitchen sink with 1/2 inch of water.Dissolve sugar, stirring constantly with wooden spoon over low heat until butter melts and spoon glides smoothly over bottom of pan. Increase heat to medium and bring to a boil. Wash down any crystals that may have formed with a pastry brush dipped in hot water, using as little water as possible.Clip a thermometer to the side of the saucepan. Reduce heat while retaining boil. Stir no more than necessary. Test in ice water when mixture thickens and bubbles become noisy. A ball, formed in ice water, should hold its shape until heat from your hand begins to flatten it and it should be slightly chewy (about 236 degrees F to 244 degrees F).Remove saucepan from heat and place in sink. Add vanilla extract, without stirring, then allow to cool. Stir when lukewarm and skin forms on top (110 degrees F). Stir fudge thoroughly but not vigorously by hand, with electric mixer, or with food processor. Pause frequently to allow fudge to react.Watch for fudge to thicken, lose its sheen, become lighter in color or streaked with lighter shades, give off some heat, and suddenly stiffen. If mixing by hand, fudge will "snap:" with each stroke; by mixer, mixer waves will become very distinct; by food processor, fudge will flow sluggishly back to center when processor is stopped.Add optional ingredients for variations before fudge totally candies. Pour, score and store when cool in airtight container in refrigerator or at room temperature. Yields 1 pound. The recipe is easily doubled and can be frozen.Silver Spoon Black Velvet Fudge
Add 2 (1 ounce) squares grated unsweetened chocolate to the saucepan before cooking. After removing from heat, add 1 tablespoon ice cold butter and 1/2 teaspoon vanilla extract.Silver Spoon Chestnut Fudge
Drain a 10-ounce jar of chestnuts packed in vanilla syrup and substitute syrup for an equal amount of whipping cream. Just before the fudge candies, add the chestnuts, coarsely chopped.Silver Spoon Chocolate Cashew Fudge
Add 2 (1 ounce) squares grated unsweetened chocolate to the saucepan before cooking. After removing from the heat, add 1 tablespoon ice cold butter and 1/2 teaspoon vanilla extract. Just before the fudge candies, add 1 cup chopped cashews.Silver Spoon Chocolate-Chestnut Fudge
Drain a 10-ounce jar of chestnuts packed in vanilla syrup and substitute syrup for an equal amount of whipping cream. Also add 2 (1 ounce) squares unsweetened chocolate, grated. Just before the fudge candies, add 1 cup chestnuts, coarsely chopped.Silver Spoon Coconut Fudge
Replace whipping cream with 2/3 cup cream of coconut. You will also need higher heat to bring the fudge to a boil, and it should be stirred frequently. After removing from heat, add 1 tablespoon ice cold butter and 1/2 teaspoon vanilla extract. Add 1 cup shredded coconut just before fudge totally candies.Silver Spoon Pi?a Colada Fudge
Replace whipping cream with 2/3 cup cream of coconut. You will also need higher heat to bring the fudge to a boil, and it should be stirred frequently. After removing from heat, add 1 tablespoon ice cold butter and 1/2 teaspoon vanilla extract. Add 1/2 cup diced dried pineapple in place of or in addition to coconut (in which case, reduce the coconut to 1/2 cup) just before fudge totally candies.Silver Spoon Pistachio Fudge
After removing fudge from heat, add 1 tablespoon ice cold butter and replace vanilla extract with 1 teaspoon pistachio flavoring, plus several drops of green food coloring without stirring. Just before the fudge completely candies, add 1/2 to 1 cup chopped pistachio nuts.

Molasses candy (melcocha)
Molasses Candy (Melcocha)1 cup panocha2 cups molasses2 1/2 tablespoons butter1 tablespoon vinegar1 teaspoon aniseedMix all ingredients except the aniseed; cook slowly until sugar is dissolved. Next, boil until it is brittle when dropped into cold water.Pour (Upload by user)

Old-fashioned butterscotch
Old Fashioned Butterscotch2 cups granulated sugar2/3 cup heavy cream2/3 cup waterPinch of cream of tartar6 tablespoons butter, cut into small pieces1/2 teaspoon vanilla extractPlace sugar in a saucepan; add cream and water, and stir until the sugar dissolves. A (Upload by user)

Old-fashioned hard candy
Old Fashioned Hard Candy2 cups granulated sugar1 cup water2/3 cup light corn syrup1 teaspoon oil flavoring*Food coloring as desiredConfectioners` sugar* Oil flavoring can be purchased at drugstore or baking supply shop.Mix sugar, water and syrup until su (Upload by user)

Panocha (penuche
Panocha (Penuch?)2 cups firmly packed brown sugar1 cup granulated sugar1 tablespoon white corn syrup3/4 cup milk1 tablespoon unsalted butter1 teaspoon vanilla extract1 1/2 cups chopped walnutsPlace sugars, syrup, milk and butter in saucepan over medium heat (Upload by user)

Peanut butter penuche
Peanut Butter Penuche2 cups granulated sugar 2 cups packed light brown sugar 1 cup milk 1 tablespoon light corn syrup 1/4 teaspoon salt 1/2 cup creamy peanut butter 2 teaspoons vanilla extractButter the bottom and sides of a heavy 4 quart saucepan. In pan, (Upload by user)

Coconut penuche
Coconut Penuche2 cups firmly packed brown sugar 1 cup granulated sugar 1/2 teaspoon salt 1 1/3 cups milk 1/4 cup butter or margarine 2 teaspoons vanilla extract 1 1/3 cups sweetened flaked coconutLine an 8 inch square baking pan with lightly buttered wax pa (Upload by user)

Coconut penuche patties
Coconut Penuche PattiesOriginally from Mexico, penuch? is a type of fudge.1 1/2 cups granulated sugar1 cup light brown sugar3 tablespoons light corn syrup1 cup light cream1 cup finely grated FRESH coconut1 teaspoon vanilla extract4 tablespoons butterAbo (Upload by user)

Mexican penuche
Mexican PenucheDark brown sugar takes a long time to dissolve, so make sure it has completely dissolved before letting the mixture boil.3 cups dark brown sugar, firmly packed1 cup milk1/2 ounce unsweetened chocolate, melted1 tablespoon butter1 (1 inch) piece vanill (Upload by user)

Mexican penuche
Mexican Penuche3 cups firmly packed brown sugar3/4 cup milk1/3 stick butter1/2 cup peanutsBlend brown sugar, milk and butter in a saucepan; boil until it forms a soft ball in cold water. Beat and add peanuts. Pour immediately into a buttered pan, then cut into squares. (Upload by user)

Panocha
Panocha2 tablespoons butter or margarine3/4 cup half cream and half milk or rich top milk1 cup brown sugar, firmly packed1 1/2 cups granulated sugar1 teaspoon vanilla extract1/2 to 3/4 cup broken nut meatsMelt butter or margarine in a medium size (2 quart) sauc (Upload by user)

Penuche
Penuche2 pounds light brown sugar1 cup evaporated milk1/2 cup butter1/4 teaspoon salt1 teaspoon vanilla extract1 1/2 cups chopped nuts3/4 cup chopped candied cherriesMix sugar, milk, butter and salt in a 6 quart saucepan. Cook, stirring until sugar is disso (Upload by user)

Penuche fudge
Penuche Fudge4 tablespoons butter1 1/2 cups half and half2 cups firmly packed brown sugar3 cups granulated sugar2 teaspoons vanilla extract1 1/2 cups walnuts, choppedMelt butter, making sure it coats bottom and sides of saucepan. Pour half and half into pan; br (Upload by user)
TAG: fudge, penuche, ,

Pineapple penuche
Pineapple Penuche1 cup granulated sugar1/2 cup light brown sugar1/4 cup heavy cream1/2 cup well drained crushed pineapple1 tablespoon butter (no substitute)1 teaspoon vanilla extract1/2 cup chopped pecansPlace butter, sugars, cream and pineapple in large st (Upload by user)
TAG: pineapple, ,

Brazil nut penuche
Brazil Nut Penuche3 cups firmly packed brown sugar1 cup milk1 teaspoon vanilla extract1 cup ground Brazil nuts1 cup sliced Brazil nutsPut sugar and milk into heavy saucepan and stir until the sugar is melted. Clip a candy thermometer to the side of the saucepan. Bo (Upload by user)
TAG: brazil, ,

Tia maria penuche
Tia Maria Penuche4 tablespoons unsalted butter1 pound light brown sugar3/4 cup milk1 cup chopped nuts2 tablespoons Tia Maria liqueurIn a heavy saucepan, melt 2 tablespoon of the butter. Add sugar and milk and stir well. Cook over low heat, stirring occasionally, un (Upload by user)
TAG: maria, candy, ,

Pecan penuche
Pecan PenucheSource: iFannie Farmer`s New Cookbook/i2 cups dark brown sugar, firmly packed3/4 cup milk1/8 teaspoon salt2 1/2 tablespoons butter, cut into small pieces1 teaspoon vanilla extract3/4 cup pecans, choppedOil a jellyroll pan or an 8 inch sq (Upload by user)
TAG: stirring, sugar, pecan, ,