Another name for this kind of creamy caramel fudge is penuche ("puh-noo-chee"), derived from panocha, a Mexican raw sugar. We think the texture of this one is most unusual: the combination of confectioners' sugar and brown sugar results in a particularly smooth, lush, velvety quality. We adapted a recipe from Pinkie's Bakery, in Souris, Prince Edward Island; the writer Marialisa Calta brought it back from a trip to the Canadian Maritimes.
·If desired, stir 3/4 cup walnuts, lightly toasted and chopped, into the fudge before spreading it in the pan. ·The fudge keeps, layered between sheets of wax paper, in an airtight container and refrigerated for up to 5 days.
Recipe information
Total Time
1 1/4 hours
Yield
Makes 64 pieces
Ingredients
Preparation
Step 1
Combine milk, brown sugar, butter, and salt in a 3-quart heavy saucepan and bring just to a boil over moderate heat, stirring until sugar is dissolved. Reduce heat to low and simmer, stirring frequently, until mixture registers 238°F on thermometer and a teaspoon of mixture dropped into a small bowl of cold water holds a soft ball when pressed between your fingers (this will take about 30 minutes).
Step 2
Transfer to a heatproof bowl. Beat in vanilla with an electric mixer at medium speed, then add confectioners' sugar a little at a time, beating until fudge is thick and smooth, about 5 minutes.
Step 3
Spread evenly in an ungreased 8-inch square baking pan. Refrigerate, uncovered, until firm enough to cut, about 30 minutes.
Step 4
Cut fudge into 64 squares with a sharp paring knife.
