This is one I have missed sooooo much since going gluten and dairy free. I love penuche fudge. I think it’s a regional thing, as my husband had never heard of it before he met me. Yum

Ingredients

• 2 1/2 cups light brown sugar
• 1 TBS maple syrup
• 3/4 cup coconut milk (chill the can and measure out the thick part, not the watery part)
• pinch kosher salt
• 1 TBS margarine
• 1 TBS Karo syrup (light or dark) - sub cane syrup if corn-free
• 1 tsp vanilla
• 1/2 cup chopped pecans or walnuts

Method

Put ingredients through Karo syrup into a heavy saucepan with a candy thermometer. Stir frequently until it comes to a boil.

Allow it to boil for about 20 minutes, until it reaches soft ball stage.

Remove from the heat, and place pan in a bowl of cool water. Stir in the vanilla and nuts. Keep stirring until it becomes thick and stops looking glossy.

Pour into a greased 8×8 pan, and let set. Cut into squares and serve. Delicious!