GRANDMA BELL'S PENUCHE FUDGE
FROM: Bonnie Lee Morgan.
LaHabra, CA.
DOB: Feb 27.
I was barely 4 months old when my Grandmother Mary Elizabeth Curry Morgan 9-8-1884 to 6-2-1962 passed on. Mom was very close to a Neighbor in LaHabra, a Creole woman from New Orleans, that was like a Mother to Mom and a Grandmother to Bobby, Johnny, Linda & myself. Her name was Lillian Cecilia Bell 7-28-1907 to 9-9-2002 who was the only Grandmother I ever knew. Grandma Bell gave me raisins in a little red box and her Graham Crackers were special cause they had Cinnamon on them. Every Christmas Grandma Bell made Penuche Fudge, HAVE to honor her memory and put her famous recipe she passed on down to me in our Family Cook Book.
9X13 pan full.
1 C chopped Pecans.
2 C Sugar.
2 C Brown Sugar.
2 C Heavy Cream.
2 Tab Butter.
1 tea Vanilla.
Line a 9X13 pan with Waxed Paper, set aside. - Chop Pecans and set aside. - In med saucepan, mix Sugars and Cream. - On med heat, bring to boil and cook until candy thermometer reaches 240. - Take off heat and cool in saucepan for 30 mins. - Stir in Vanilla, Butter and Nuts and beat until it looses its shine. - Pour into pan and let cool when room temp, cut into squares. - This is also known as Brown Sugar Fudge.
FROM: Bonnie Lee Morgan.
LaHabra, CA.
DOB: Feb 27.
I was barely 4 months old when my Grandmother Mary Elizabeth Curry Morgan 9-8-1884 to 6-2-1962 passed on. Mom was very close to a Neighbor in LaHabra, a Creole woman from New Orleans, that was like a Mother to Mom and a Grandmother to Bobby, Johnny, Linda & myself. Her name was Lillian Cecilia Bell 7-28-1907 to 9-9-2002 who was the only Grandmother I ever knew. Grandma Bell gave me raisins in a little red box and her Graham Crackers were special cause they had Cinnamon on them. Every Christmas Grandma Bell made Penuche Fudge, HAVE to honor her memory and put her famous recipe she passed on down to me in our Family Cook Book.
9X13 pan full.
1 C chopped Pecans.
2 C Sugar.
2 C Brown Sugar.
2 C Heavy Cream.
2 Tab Butter.
1 tea Vanilla.
Line a 9X13 pan with Waxed Paper, set aside. - Chop Pecans and set aside. - In med saucepan, mix Sugars and Cream. - On med heat, bring to boil and cook until candy thermometer reaches 240. - Take off heat and cool in saucepan for 30 mins. - Stir in Vanilla, Butter and Nuts and beat until it looses its shine. - Pour into pan and let cool when room temp, cut into squares. - This is also known as Brown Sugar Fudge.
