Serves: 36
Total Calories: 127
1. Line 8 x 8 x 2-inch baking pan with foil, extending foil over edges of pan. Butter foil. Set aside.
2. Butter sides of large heavy saucepan. In saucepan combine granulated sugar, brown sugar, milk and cream. Cook and stir over medium-high heat until mixture boils. Attach candy thermometer to side of pan. Reduce heat to medium-low. Continue boiling at moderate rate, stirring frequently, until thermometer registers 236°F (soft ball stage).
3. Remove from heat. Add butter and vanilla, but DO NOT STIR. Cool, without stirring, until thermometer registers 110°F. Use wooden spoon to beat mixutre until mixture begins to thicken and lose its gloss. Pour into prepared pan. Stand cookies in candy. Cool.
4. Use foil to lift candy from pan. Cut into squares. Store in airtight container.
This Dark Penuche Fudge recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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