Walnut Penuche Fudge - cooking recipe

Ingredients

1 1/2 c. chopped walnuts
2/3 c. butter or margarine
1 c. packed brown sugar
1 (14 oz.) can sweetened condensed milk
1 1/2 tsp. vanilla

Preparation

Line an 8 x 8-inch pan with lightly aluminum foil.
Spread nuts in microsafe plate and cook on High for 6 to 7 minutes to toast. Melt butter in microsafe bowl.
Stir in sugar and milk until blended.
Cook, uncovered, on High 7 to 9 minutes, stirring 4 times to be sure sugar has completely dissolved and mixture has thickened.
Remove bowl to heat safe counter.
Add vanilla.
Beat with electric mixer for 3 to 4 minutes until smooth and glossy. Add walnuts and beat 1 more minute to distribute nuts evenly. Spread in pan.
Cool.
Refrigerate until firm, 2 to 3 hours.
Peel off foil and cut.
Store in cool place tightly covered.