Another name for this kind of creamy caramel fudge is penuche ("puh-noo-chee"), derived from panocha, a Mexican raw sugar. We think the texture of this one is most unusual: the combination of confectioners' sugar and brown sugar results in a particularly smooth, lush, velvety quality. We adapted a recipe from Pinkie's Bakery, in Souris, Prince Edward Island; the writer Marialisa Calta brought it back from a trip to the Canadian Maritimes.
Cook's notes:
·If desired, stir 3/4 cup walnuts, lightly toasted and chopped, into the fudge before spreading it in the pan. ·The fudge keeps, layered between sheets of wax paper, in an airtight container and refrigerated for up to 5 days.
