After coming up blank with a cry for help with a recipe for penuche fudge, I ventured out on my own, found a recipe and gave it a try. It was basically a fudge recipe of the marshmallow /evaporated milk variety that I often use for chocolate fudge but naturally for penuche, without the chocolate. What I ended up with were some very yummy, buttery, creamy "caramels" but certainly not fudge.
Upon further research I found several recipes which had identical methods (which my original attempt didn't) which called for cooling to the fudge down to 110 degrees once it reached the soft ball stage (236 degrees), then mixing vigorously for about 5 minutes before pouring into the pan. Since I didn't do this, I'm wondering if this is the secret of penuche. Once again, I'm turning to my mentors for help and direction before I give it another try. My friend's 90th bday party is tomorrow!