I’ve decided to give some candy as gifts this year. I’m using some of Martha’s recipes for this endeavor.

On page 226 of December Living is a recipe for Penuche Fudge. I had never heard of this fudge, but it sounded good.

This was a very easy recipe. I boiled evaporated milk, brown sugar, white sugar, butter and salt. It has to get to 236 degrees on a candy thermometer. Fortunately, I have one. I’ve even made candy before, so I wasn’t as terrified as I might have been if this was all new to me.

I always forget how long it takes for candy to reach the right temp. You can be cruising right along up to 200 degrees and then it will take what seem like an hour to crawl up to that soft ball stage.

Fudge mix

Once the candy reached the right temp, you mix in powdered sugar for about 4 minutes until it is smooth. Then you add vanilla and nuts (I used pecan instead of walnuts) and pour into a loaf pan.

Very simple, very nice. The candy tastes good. It’s got a caramel flavor and because it is fudge, it is not hard to chew. I would say it is good, but not great.

Cooling

If you want a fab candy, I’ve got an amazing one for you. The December issue of Paula Deen’s mag has a recipe for a Kit Kat bar that is awesome! It’s made with crackers and is really simple.

I want candy...