Like a coffee-flavored fudge. We previously met the standard brown sugar penuche in the box from Lutz, Florida; here’s a coffee version.
Here’s a version from the January 17, 1934 edition of the Syracuse Herald:
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Coffee Penuche
Mix 1 cup brown sugar, 1 cup white sugar, 1/4 cup milk and 1/2 cup strong coffee. Stir together. Cook to the soft ball stage. Partly cool and add 1 tablespoon butter, 1 teaspoon vanilla, and 1/2 cup chopped walnuts. Beat until creamy and pour into buttered pan. |
The “dictionary” tooltips aren’t working at the moment, but the For more on top milk, see the post for peanut butter fudge from Louisville, Kentucky.
From a box sold in Winsted, Connecticut.
Coffee Penuche
1 c. brown sugar
1 c. granulated sugar
1/4 c. top milk
1/2 c. strong coffee beverage
1 Tbsp. butter or shortening
1/4 tsp. salt
1/2 cup chopped nut meats
Combine sugar, milk, and coffee in saucepan. Dissolve over slow heat.
Cook until soft ball can be made in cold water; cool to lukewarm.
Add butter, salt, and nut meats. Beat until creamy and beginning to stiffen.
Turn into greased pan. Mark into squares.