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Reviewed: Jan. 6, 2008

I'm giving this five stars because I think I messed up a bit somewhere...lol Mine came out kinda grainy and was a little hard to cut. Otherwise it had good flavor and I went the extra mile and dipped the cut pieces in chocolate and doused with chocolate sprinkles. It was a hit at our Cocktail party along with Christmas!

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Reviewer:

booklady2005

	Cooking Level: Expert
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Reviewed: Jan. 3, 2008

After making six batches of this recipe in order to perfect it, I would advise the following: 1. Cook to no more than 234 degrees - if if cooks at higher temperatures, it will be very stiff and somewhat grainy. 2. It is very important to let the fudge cool in the pan to no more than 120 degrees, 110 is better. Just leave the candy thermometer in to check this. This cooling process takes at least an hour, so allow extra time. 3. For an even smoother fudge, add 2-4 Tbs of cream as you are beating the fudge. This will make the fudge easier to slice. 4. Beat for at least 3 minutes with a good quality hand mixer. It will not look like it has set up when you put it in the pan, but put the pan in the fridge and a few hours later, it will be set. I don't usually go to this amount of trouble, but the flavor of this recipe is so good, it was worth it - and even with their flaws, eating the trial batches was very tasty.

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8 users found this review helpful

Reviewer:

chrisdwilliams

	Cooking Level: Expert
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Reviewed: Dec. 31, 2007

I used my candy thermometer like I always do for fudge. I cooked it to soft ball stage, but it didn't set up properly. Also, it was extremely grainy and sugary. The flavor was good, but the consistency was horrible. It felt like pure hard packed brown sugar. I won't make this one again. I'm still hunting for a penuche recipe.

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Karen

	Cooking Level: Intermediate Home Town: Warren, Ohio, USA Living In: Charlotte, North Carolina, USA
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Reviewed: Dec. 17, 2007

Awesome recipe!! My penuche came out light, fluffy and delicious. It tastes like it came from a candy store and was very easy to prepare. I allowed the mixture to cool to 115 degrees and whipped with my Kitchen aid as per a previous review. I will definitely be making this again.

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Reviewer:

dollyzgrl


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Reviewed: Feb. 8, 2007

Awesome. I whipped it for 5 or so minutes on high speed after it was cooled a bit from the stove and that made all the difference.

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1 user found this review helpful

Reviewer:

utahduh


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Reviewed: Dec. 30, 2006

I must have done something wrong--even with my new $14.00 candy thermometer!--because it came out hard and grainy (like maple candy). However, the flavor was spot on, and out of this world. In fact, both my husband and I thought the flavor was much better than the that of the "Panocha Fudge" recipe from this same site that we'd also tried.

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Reviewer:

TraciA

	Cooking Level: Intermediate Home Town: Flint, Michigan, USA Living In: Minneapolis, Minnesota, USA
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Reviewed: Sep. 4, 2006

This fudge turns out soft and creamy with an excellent brown sugar flavor. Make very sure to let the fudge cool to about 110 degrees before stirring to get it to that creamy texture.

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5 users found this review helpful

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SMOORES81

	Cooking Level: Intermediate Living In: Hermiston, Oregon, USA
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Reviewed: Nov. 19, 2005

Excellent recipe. Turned out perfect, had a very good flavor and even having to use a candy thermometer, was extremely easy.

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3 users found this review helpful

Reviewer:

tater


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Reviewed: Nov. 22, 2004

I followed this recipe to a tee and after 3 hours, this never hardened. Something is missing from this recipe.

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2 users found this review helpful

Reviewer:

LYNN0101

	Cooking Level: Expert Home Town: Tulsa, Oklahoma, USA
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Reviewed: Dec. 28, 2003

I tried making this recipe twice. The flavor is great. I'm just having a hard time with consistency. I used a candy thermometer also, that didn't help. It seemed to sugary for my liking. Creamy would be better.

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2 users found this review helpful

Reviewer:

Good Eats

	Cooking Level: Intermediate
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Reviewed: Dec. 28, 2003

This is a tasty,creamy fudge but it is too sweet. I'd like a softer fudge that isn't so sweet

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1 user found this review helpful

Reviewer:

DARRELL NICHOLSON


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Reviewed: Aug. 29, 2002

This is such an awesome recipe! I had tried other Penuche recipes which failed horribly, but this one was perfect! Kudos to Paula!

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Reviewer:

LUCKYDEVILCAT


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Reviewed: Aug. 29, 2002

Very Very Good. Thanks!

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2 users found this review helpful

Reviewer:

JANIDOLL


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