Oregon hazelnut penuche fudge
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Oregon hazelnut penuche fudge
  Oregon    Fudge    Candy  
Last updated 6/12/2012 12:45:51 AM. Recipe ID 5836. Report a problem with this recipe.
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      Title: Oregon hazelnut penuche fudge
 Categories: Candy
      Yield: 1 Batch
 
  1 1/2 c  Sugar
    1/4 c  Brown sugar
      2 tb Water
    1/3 c  Dark corn syrup
      2 tb Butter, browned
    1/2 c  Evaporated milk
    1/4 c  Marshmallow topping
    3/4 c  Oregon hazelnuts
           -- roasted & chopped
    1/2 ts Salt
    1/4 ts 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 240 degrees.
  
  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"x12"x12"). Let cool a nd set completely.
  Remove from pan, cut into squares and wrap in wax paper or foil, or
  keep in a closed jar or tin.
  
  * COOKFDN brings you this recipe with permission from: * Oregon
  Hazelnut Industry and The Hazelnut Marketing Board
 




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Recipe ID 5836 (Apr 03, 2005)

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