This is one I have missed sooooo much since going gluten and dairy free. I love penuche fudge. I think it’s a regional thing, as my husband had never heard of it before he met me. Yum
- 2 1/2 cups light brown sugar
- 1 TBS maple syrup
- 3/4 cup coconut milk (chill the can and measure out the thick part, not the watery part)
- pinch kosher salt
- 1 TBS margarine
- 1 TBS Karo syrup (light or dark) – sub cane syrup if corn-free
- 1 tsp vanilla
- 1/2 cup chopped pecans or walnuts
Put ingredients through Karo syrup into a heavy saucepan with a candy thermometer. Stir frequently until it comes to a boil.
Allow it to boil for about 20 minutes, until it reaches soft ball stage.
Remove from the heat, and place pan in a bowl of cool water. Stir in the vanilla and nuts. Keep stirring until it becomes thick and stops looking glossy.
Pour into a greased 8×8 pan, and let set. Cut into squares and serve. Delicious!