Penuche (Brown Sugar Fudge) Redoux!

This is a recipe I developed myself and if you love a maple-tasting or brown-sugar fudge, then I think you will love this. Easy to make and it freezes beautifully and lasts well in a sealed container.... but this wasn't a big worry because it got eaten so quickly! So here it is, old-fashioned "Penuche" brown sugar fudge with newfangled ease!



Hello, my friends! Ruthy here, "The Yank" and all of us up here in the cold, snowy North are wishin' all o' youse a very Merry Christmas!

A baby shepherd has been sighted! :) This is Finn, when he was one year old... He didn't quite make it into the Living Nativity picture. We decided he was a wandering shepherd... a nomad, mayhap?

I love fudge. I love stopping by places with signs bearing "FRESH FUDGE" because fudge-lovers know what that means: Old fudge just isn't as good.

So the trick with fudge (to me, anywho!!!) is to develop recipes that taste great... and keep tasting great!

This one is perfection. I used Maple Syrup with mine, but if you wanted a more "brown sugar" taste you could use molasses and just cut the amount in half because molasses is a much stronger flavor.

Basically I took the recipe from the small Fluff jar and played with it. Most often I find that if you have a good basic beginning, changing the elements might change the taste, but keep the quality. So that was the goal.

1 1/2 cups brown sugar

1 cup white sugar

6 oz. evaporated milk (half a big can) Or if you're using a 5 oz can, add cream or whole milk to go to six ounces. That silly little extra ounce makes the fudge creamier and stay creamier longer. 

4 TBSP (1/2 stick) butter

3/4 tsp. salt

1 jar Marshmallow Fluff

1/2 cup real Maple Syrup (or use 2 TBSP molasses instead)

1 12 oz bag white chocolate chips

1 cup chopped nuts (if desired)

In large saucepan combine both sugars, milk, butter, salt, Fluff, syrup or molasses. Heat to boiling, stirring constantly. (I like a medium-medium/high heat.) Don't worry if marshmallow gets golden... it's supposed to! Make sure you're stirring all edges of pan. 

Cook to soft ball stage (235° to 238 ° on a candy thermometer) 

To kick the thermometer to the curb, test fudge by drizzling a spoon full of fudge into a coffee cup half-filled with cold water. If the fudge schlurps together into a ball, but flattens when you remove it from cup, you're at "soft ball" stage! Go you!!!!

Add in the 12 oz of white chocolate chips and nuts if desired. Stir until all is melted together and pour into foil lined 13" x 9" pan. Cool completely before cutting.

This fudge is amazing. I keep it sealed in a cool room or in the freezer and it loses no quality even two weeks later.

Air "sugars" fudge, making it crusty and taste stale. Keep it sealed and cool.... and while refrigerators are great tools, if your kid leaves the fudge open in the fridge while helping themselves to a piece, then the fudge takes on the smell of the fridge...

So I usually keep it out of the fridge for my own sake because yes... I love fudge!!! This is two weeks later and as sweet and creamy as the day I made it... 

And here's a little catch-up from the farm! Punch and cookies for the kids who call this home before and after school:

And remember the living room floor project? Well, here are the before and after shots!

And a holiday BOOK GIVEAWAY, my friends just like I did on Petticoats and Pistols! A copy of "A Cowboy Christmas", my duo with the amazing Linda Goodnight wants to come live with  you OR a Kindle copy of "Christmas on the Frontier", three wonderful prairie Christmas romances. Because I do love romance, my friends!

Leave a comment about Christmas baking or candy-making and that will get your name into the Christmas Candy Dish!

Wishing you the merriest of Merry Christmases! 

Leave a comment below (or if Blogger gives you a hard time, then leave a comment on my facebook page Ruth Logan Herne....) and we'll count it! 

May God bless you... May the king of all that's good and holy shine upon you and yours and may your heart be healed from any sadness or grief... And may you feel God's love rain down upon you during this beautiful holy season... and all through 2017.

Multi-published, bestselling author Ruth Logan Herne has over a million books in print, and still pinches herself each day to make sure this is real... and it appears to be!

Visit her website ruthloganherne.com or friend her on facebook (Ruth Logan Herne) or  CLICK HERE follow her on Bookbub  She loves getting to know folks!

Brown Sugar Fudge (Penuche)

Hello, my friends! Ruthy here, "The Yank" and all of us up here in the cold, snowy North are wishin' all o' youse a very Merry Christmas!

A baby shepherd has been sighted! :) This is Finn, when he was one year old... He didn't quite make it into the Living Nativity picture. We decided he was a wandering shepherd... a nomad, mayhap?

I love fudge. I love stopping by places with signs bearing "FRESH FUDGE" because fudge-lovers know what that means: Old fudge just isn't as good.

So the trick with fudge (to me, anywho!!!) is to develop recipes that taste great... and keep tasting great!

This one is perfection. I used Maple Syrup with mine, but if you wanted a more "brown sugar" taste you could use molasses and just cut the amount in half because molasses is a much stronger flavor.

Basically I took the recipe from the small Fluff jar and played with it. Most often I find that if you have a good basic beginning, changing the elements might change the taste, but keep the quality. So that was the goal.

1 1/2 cups brown sugar

1 cup white sugar

6 oz. evaporated milk (half a big can) Or if you're using a 5 oz can, add cream or whole milk to go to six ounces. That silly little extra ounce makes the fudge creamier and stay creamier longer. 

4 TBSP (1/2 stick) butter

3/4 tsp. salt

1 jar Marshmallow Fluff

1/2 cup real Maple Syrup (or use 2 TBSP molasses instead)

1 12 oz bag white chocolate chips

1 cup chopped nuts (if desired)

In large saucepan combine both sugars, milk, butter, salt, Fluff, syrup or molasses. Heat to boiling, stirring constantly. (I like a medium-medium/high heat.) Don't worry if marshmallow gets golden... it's supposed to! Make sure you're stirring all edges of pan. 

Cook to soft ball stage (235° to 238 ° on a candy thermometer) 

To kick the thermometer to the curb, test fudge by drizzling a spoon full of fudge into a coffee cup half-filled with cold water. If the fudge schlurps together into a ball, but flattens when you remove it from cup, you're at "soft ball" stage! Go you!!!!

Add in the 12 oz of white chocolate chips and nuts if desired. Stir until all is melted together and pour into foil lined 13" x 9" pan. Cool completely before cutting.

This fudge is amazing. I keep it sealed in a cool room or in the freezer and it loses no quality even two weeks later.

Air "sugars" fudge, making it crusty and taste stale. Keep it sealed and cool.... and while refrigerators are great tools, if your kid leaves the fudge open in the fridge while helping themselves to a piece, then the fudge takes on the smell of the fridge...

So I usually keep it out of the fridge for my own sake because yes... I love fudge!!! This is two weeks later and as sweet and creamy as the day I made it... 

And here's a little catch-up from the farm! Punch and cookies for the kids who call this home before and after school:

And remember the living room floor project? Well, here are the before and after shots!

Hey, in keeping with our 12 Treats of Christmas, I have a copy of this beautiful historical collection "Cowboy Christmas Homecoming".... I had the pleasure of working on this with Mary Connealy, Julie Lessman and Anna Schmidt, and what a good time that was! Four historical novellas in one sweet book! 

And when you love cowboys like I do.... :) Going back in history with a cowboy or two was a natural thing to do!

They've weathered a lot worse than winter. For widow June Harper, another cold front is about to hit. Most call him Hugh. She'd call him Scrooge, except as the man ensures her needs are met, June can't help but wonder how to meet the needs of his heart.

Netty Lewis can take care of herself, has for a while now. Some hired help over the holidays doesn't change that. And even if Roy does take care of her, that doesn't mean he cares for her or that he'll stay past Christmas.

Pastor Colton McCabe is having the opposite problem. He's not sure he'll make it through the holidays with his new housekeeper. Grace can't seem to do anything right but love. Perhaps being a homekeeper will earn her a permanent residence in his heart.

And no one longs for a home more than Connie Lancaster. She's determined to return to St. Louis, and no cowboy can change her mind. But if Isaac can change her heart, maybe Connie will see the homecoming she's been waiting for isn't to a place but a person.

Leave a comment below (or if Blogger gives you a hard time, then leave a comment on my facebook page Ruth Logan Herne....) and we'll count it! 

May God bless you... May the king of all that's good and holy shine upon you and yours and may your heart be healed from any sadness or grief... And may you feel God's love rain down upon you during this beautiful holy season... and all through 2017.

Multi-published, bestselling author Ruth Logan Herne has over a million books in print, and still pinches herself each day to make sure this is real... and it appears to be!

Visit her website ruthloganherne.com or friend her on facebook (Ruth Logan Herne) or swing by her blog www.ruthysplace.com  She loves getting to know folks!