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
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!