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My mom used to make this brown sugar fudge every year during the holidays, both for our family and to give as gifts. It has such wonderful old-fashioned flavor. We still savor the tradition.
TOTAL TIME: Prep: 35 min. + cooling Cook: 40 min.
MAKES:14 servings
TOTAL TIME: Prep: 35 min. + cooling Cook: 40 min.
MAKES: 14 servings


  • 2 cups packed brown sugar
  • 1 cup sugar
  • 1 cup half-and-half cream
  • 2 tablespoons light corn syrup
  • 1 teaspoon lemon juice
  • Pinch salt
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Nutritional Facts

1 serving (2 ounces) equals 249 calories, 6 g fat (2 g saturated fat), 13 mg cholesterol, 51 mg sodium, 48 g carbohydrate, trace fiber, 1 g protein.


  1. In a large heavy saucepan, combine the sugars, cream, corn syrup, lemon juice and salt. Bring to a boil over medium heat, stirring occasionally. Cook, without stirring, until a candy thermometer reads 238° (soft-ball stage). Hold at soft-ball stage for 5-6 minutes.
  2. Remove from the heat. Add butter; do not stir. Cool to 110°. Stir in vanilla; beat vigorously by hand until mixture is very thick and slightly lighter in color, about 20 minutes. Quickly stir in pecans, then pour into a greased 8-in. square pan. Cool. Cut into 1-in. squares. Yield: 1-3/4 pounds.
Originally published as Penuche in Country Woman Christmas Annual 1997, p39

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Reviewed Nov. 28, 2009

"This is the recipe I have been looking for! You can't find good Penuche in the "candy" stores selling fudge..Thank you"

Reviewed Oct. 3, 2009

"My mother-in-law use to make this but it was a white fudge. How do I change this or will it not be penuche anymore."

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