We "kids" would all spend the day preparing for New Years eve by renting movies, (the breakfast club) and getting pizza or fried chicken from, Arni's/Rosie's, the general store down the street. We would always stop at our favorite store, Chocolate Expressions and have the best most amazing chocolate covered huge strawberries and fudge. And of course we would stop at Pinocchio's Italian Ice Cream, everyone loved their awesome homemade ice cream and there was always a surprise M & M in the bottom of every cone. My flavor was Sanibel Crunch, vanilla ice cream with toasted coconut drizzled in chocolate and full of nuts.
So full of junk food and high on sugar, we "kids" would welcome in the new year! I even remember one year we wrote our resolutions on little pieces of paper and tossed them out the window. So to celebrate I made penuche fudge (brown sugar and walnut fudge). It is one of my favorite flavors, so carmely and delicious. Enjoy the sugar high!
Penuche Fudge (Brown Sugar and Walnut Fudge)
recipe from Martha Stewart
Vegetable oil cooking spray
1 can (5 ounces) evaporated milk
1 1/2 cups packed light-brown sugar
5 ounces (1 1/4 sticks) unsalted butter
1/4 teaspoon salt
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
3 ounces toasted walnuts, chopped (1 cup)
Coat a 5-by-10-inch loaf pan with cooking spray. Line with plastic wrap leaving a 2-inch overhang on 2 sides.
Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 25 minutes.
Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla and walnuts.
Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using plastic overhang, and discard plastic. Cut into 18 pieces. Penuche will keep, covered, for up to 1 week.