Christopher Kratzer House

Clearfield, Pennsylvania

Heritage Recipe

Penuche Fudge

My grandmother Carmack was a "character;" everyone in town called her "Granny", but this conjures up an image decidedly different from her true persona, which was that of an enormously dignified, elegant, cultured, and intelligent woman. A college graduate, she was a stickler for proper grammar and kept a dictionary in our dining room to help prove her arguments. Granny lived with us; my father used to joke that she came for a visit and stayed 20 years! She had a sweet tooth and was in charge of the pie-baking at the house, but I remember mostly her marching me into the kitchen with her battle-cry, "Let's make fudge!" Her Southern version, from the influence of many years spent in Atlanta, is called Penuche, a delicious, glistening concoction of brown sugar, vanilla, and nuts. ... Ginny Baggett

Ingredients

2 cups brown sugar

1 cup water (or milk, cream, or evaporated milk if desired)

1/4 teaspoon salt

1 Tablespoon butter

1 teaspoon vanilla

1 cup nutmeats

Slowly stir over low heat until brown sugar is dissolved. Boil brown sugar, water, and salt quickly without stirring to the "soft-ball stage" (238 degrees). Add butter. Place saucepan containing the candy in cold water. When the bottom of the saucepan is cool, begin to beat the candy until smooth and creamy. Add vanilla and nutmeats. Drop candy from spoon on oiled wax paper or into oiled pan and cut into squares.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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