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The Candy Cook Book

almonds cut in pieces, and when well mixed press into a box lined with wax paper. Let stand until firm, and cut in squares. Shredded cocoanut may be used instead of almonds. Milk or thin cream may be substituted for heavy cream, but candy will not be as soft and rich.

Brown Sugar Fudge or Penuche
  • 2 tablespoons butter
  • 2 cups brown sugar
  • ¾ cup milk or thin cream
  • ¾ cup chopped walnuts

Melt butter in saucepan, add sugar and cream, stir until sugar is dissolved, bring to boiling point, and boil without stirring to 238° F., or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Add the walnuts, press into a buttered pan, and mark in squares.

Cocoanut Penuche
  • 1 tablespoon butter
  • 2 cups brown sugar
  • ¾ cup cream or milk
  • ¾ cup shredded cocoanut
  • ½ teaspoon vanilla

Melt butter in saucepan, add sugar and cream, stir until dissolved, bring to boiling point, and boil without stirring to 238° F., or until a soft ball is formed when candy is tried in cold water.

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