Oregon Hazelnut Penuche Fudge

Serving Size : 18
Ingredients

for prepare Oregon Hazelnut Penuche Fudge

:

Amount	Measure	Ingredient - Preparation Method
1 1/2	cups	sugar
1/4	cup	brown sugar
2	tablespoons	water
1/3	cup	dark corn syrup
2	tablespoons	butter - browned
1/2	cup	evaporated milk
1/4	cup	marshmallow topping
3/4	cup	Oregon hazelnuts - roasted and chopped
1/2	teaspoon	salt
1/4	teaspoon	vanilla

Put sugars, water and syrup into a pot and stir over medium heat. When the batch boils up, wash the sugar crystals from the sides of the pot and the stirring paddle, then add the butter. When the batch boils up again, start slowly adding the milk a little at a time. Keep the batch boiling and stir vigorously. (It should take 3 to 4 minutes to add all of the milk.) When milk has been added, put in thermometer. Keep stirring and cook to 240F. Pour the batch out onto the baking sheet, which should be moistened lightly with water (by wiping with moist cloth), just before the batch is poured on. Let the batch cool until it is just warm. Cream the batch. When it starts getting opaque and dull, shortly before setting up, add the marshmallow topping. Cream the batch 1 to 2 minutes longer and mix in the nuts, salt and flavoring. Spread the batch about 3/4-inch thick in a lightly greased, wax paper-lined baking pan (approximately 8" x 12" x 2"). Let cool and set completely. Remove from pan, cut into squares and wrap in wax paper or foil, or keep in a closed jar or tin.

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