Brown Sugar Fudge (penuche)

Ingredients

• 1 cup sugar, granulated
• 1 cup light brown sugar, firm pack
• 1/2 cup heavy cream (whipping)
• 3 tablespoons molasses (this is to taste. the original recipe called for 4 tbls of molasses)
• 2 ounces unsweetened chocolate, 2 sqs
• 4 tablespoons butter, 1/2 stick
• 1 1/2 teaspoons vanilla
• 1/2 cup nuts, chopped (optional)

Recipe

• 1 prepare:
• 2 prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan.
• 3 grease and if necessary, line a 5 x 10-inch pan.
• 4 fill glass with ice cubes and water and the sink with 1/2 inch of cold water.
• 5 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.
• 6 increase the heat to medium and bring to a boil.
• 7 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.
• 8 introduce the prewarmed thermometer.
• 9 reduce the heat while keeping the fudge at a boil.
• 10 stir no more than necessary.
• 11 test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy.
• 12 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 and 240 (110 and 115.5 degrees c.).
• 13 because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges.
• 14 shock by placing the saucepan in the cold water in the sink.
• 15 seed by adding, without stirring, the vanilla.
• 16 then allow to cool.
• 17 stir when luke warm and "skin" forms on the top (110 degrees f./43.5 degrees c.).
• 18 return the thermometer to its hot water bath to soak clean.
• 19 stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor.
• 20 pause frequently to allow the fudge to react.
• 21 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.
• 22 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.
• 23 add the optionals (1/2 cup chopped nuts (walnuts, pecans, or hazelnuts (filberts)) before the fudge totally candies.
• 24 pour, score, and store when cool in an airtight container in the refrigerator or at room temperature.
• 25 recipe is easily doubled and can be frozen.
• 26 variations:
• 27 honey brown sugar fudge: in step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey.
• 28 the honey causes the fudge to ball at a higher temperature.
• 29 chocolate honey brown sugar fudge: in step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey.
• 30 orange brown sugar fudge: in step 1, eleminate molasses, chocolate but add 1 tbl corn syrup.
• 31 in step 6, add 1 tbl grated orange zest, plus if you can get it, 1 tsp of pure orange extract.
• 32 peanut butter brown sugar fudge: in step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy peanut butter.
• 33 to intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in step 9.
• 34 praline brown sugar fudge: in step 1, eliminating the molasses is optional -- you'ss get a more southern praline with it, a milder one without it--or compromise and use only 1 tbls.
• 35 eliminate the chocolate.
• 36 in step 3, when the mixture begins to thicken, add 1 1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly.