DEAR ABBY: About five or six years ago, my Aunt Jolene sent me some homemade penuche fudge for my birthday. It was absolutely delicious.
When I called to thank her, she told me she got the recipe from your cookbooklet. She promised to share it with me, but kept procrastinating. The last time I asked her about it, she said she had lost the cookbooklet when she moved, and hadn't yet ordered another one.
I have a birthday coming up in a couple of months, and I would like to give myself a gift of that fudge.
Abby, would you please give me the recipe? -- HAZEL IN HAMPTON, N.J.
DEAR HAZEL: I'd be delighted. Alhough chocolate is my preference, the penuche fudge is wonderful for people who are allergic to chocolate. It is in my second recipe collection, "More Favorite Recipes," and very easy to make.
ABBY'S FAMOUS PENUCHE FUDGE
1 1/2 cups granulated sugar
1 cup packed brown sugar
1/3 cup light cream
1/3 cup milk
2 tablespoons butter or margarine
1 teaspoon vanilla
1/2 cup walnut pieces
Butter a 9-inch square baking dish. Butter the sides of a heavy 2-quart saucepan.
Combine sugars, cream, milk and butter in saucepan. Cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to a boil. Cook to soft ball stage (238 degrees on candy thermometer), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 degrees). DO NOT STIR.
Add vanilla and beat vigorously until very thick and mixture starts to lose its gloss. Quickly stir in nuts and spread into prepared baking dish. Score while warm, and cut when firm.
Makes 3 dozen 1 1/2-inch squares. (P.S. You'll diet next week!)