Penuche

I rarely make candy of any kind, but in honor of Father's Day and in my dad's memory, I decided to make penuche...his favorite fudge. 
Part of every summer in my childhood we spent boating and we always docked at Mackinac Island for a week or so. Even after I married and had kids, we still spent time on the boat and Mackinac was a favorite stop. Once in a while, we drove to northern Michigan and took the ferry over, with all the other "fudge-eaters", a label bestowed on tourists by the islanders. For good reason, as everyone ends up walking around the island holding a half-eaten box of fudge. Here's a little 2 minute video on Mackinac and their famous fudge making.

Practically every other store is a fudge shop as you walk down main street. As you can imagine, the entire town smells of candy (and horses as there are no cars on the island and walking, boats, bikes and horses are the only  methods of travel here) and you can stand outside and watch it being made, window after window. 

Dad was very particular and we always bought our fudge at May's. It was the best fudge store on the island. There was no "grit" in the fudge, just smooth luscious rich fudge. It still is there, family owned and operated. Also, they make the best peanut brittle ever...another of Dad's favorites.

So...he loved penuche. Pronounced puh-noo-chee. And while most penuche has walnuts, Dad liked his without, so that's how I made it for this post. It's amazingly delicious, has a butterscotch flavor with maple overtones. If you're going to make it and your family likes nuts, add 3 ounces of roughly chopped walnuts. 

Penuche

Ingredients:
Vegetable oil cooking spray 
1 can (5 ounces) evaporated milk 
1 1/2 cups packed light-brown sugar 
5 ounces (1 1/4 sticks) unsalted butter 
1/4 teaspoon salt 
1/2 cup confectioners' sugar 
1 teaspoon pure vanilla extract 
3 ounces toasted walnuts, chopped (1 cup) , optional

Method:
Coat a 5-by-10-inch loaf pan with cooking spray. Line with plastic wrap leaving a 2-inch overhang on 2 sides.
Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 25 minutes.
Transfer to your electric mixer and beat in confectioners' sugar on low speed. Increase speed to medium, and beat until mixture is thickened and smooth, probably about 5  minutes. Reduce speed to low, and add vanilla and walnuts, if using.
Spread mixture in a pan, smoothing top. Refrigerate, uncovered, until firm. Cut into small pieces. 

    Here we are at Mackinac on the boat...Dad, daughter Tracy and me, 1959