A Process, but Satisfying

Here is the June recipe. I apologize for not posting a May recipe, but the resort where I work (my real job!) opened for the season, so this is always the busiest time of year for me. But I'm back! Amy and I were just in New York City for the National Stationary Show and were inspired by the great bakeries, the garment district, and the incredible fabric stores. Sometimes you need a little creative boost! 

This brown sugar fudge was a childhood favorite of mine. I remember coming home to face piano practice and finding a plate of panuche on the piano. What a treat! Its memories like this that inspire me to share my recipes with you. 

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  • 2 cups brown sugar
  • 3/4 cup heavy cream or evaporated milk
  • 2 T butter
  • 1 tsp. vanilla extract
  • 2 cups chopped walnuts (opt.)
  • 1/2 chopped raisins (opt.)

Bring brown sugar, salt, & milk to a boil. Stir occasionally until it reaches 238 degrees or "softball" stage. Remove from heat. Add butter and vanilla extract but do not stir. Cool to lukewarm and beat until creamy. DO NOT LET IT START TO HARDEN! 

Stir in nuts and raisins if desired and turn into a buttered pan. Cut into squares and serve!