Penuche Fudge Recipe
Penuche Fudge Recipe photo by Taste of Home
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Penuche Fudge Recipe

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This is a favorite recipe that has been in our family for over 20 years. My aunt taught me how to make it when I was 12 years old and I am still making it today. —Jhana Seidler, Venice, Florida
TOTAL TIME: Prep: 20 min. Cook: 15 min. + cooling
MAKES:81 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min. + cooling
MAKES: 81 servings


  • 1 teaspoon plus 1/4 cup butter, divided
  • 2 cups packed brown sugar
  • 1 cup sugar
  • 3/4 cup 2% milk
  • 2 tablespoons light corn syrup
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts


  1. Line a 9-in.-square pan with foil; grease foil with 1 teaspoon butter.
  2. In a large heavy saucepan, combine sugars, milk, corn syrup and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla and remaining butter to pan (do not stir).
  3. Cool, without stirring, to 110°, about 40 minutes. Beat with a spoon until fudge just begins to thicken. Add walnuts; continue beating until fudge becomes very thick and just begins to lose its sheen (about 10 minutes total). Immediately spread into prepared pan. Cool.
  4. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers. Yield: 2 pounds (81 pieces).
Originally published as Penuche Fudge in Country Woman 2013

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shelleyjCA2AZ User ID: 219453 256788
Reviewed Nov. 14, 2016

"for alfredgirl....the recipe states to let the butter and vanilla set on top till cool THEN stir in...."

alfredgirl User ID: 7626609 256775
Reviewed Nov. 14, 2016

"Recipe looks great and I'm going to try it this afternoon.

One question before I start, do I just let the butter and vanilla stay on top of cooling mixture without mixing it or do I just mix it in then let mixture cool? Sorry I'm confused a bit."

LagunaGypsy User ID: 8663731 239483
Reviewed Dec. 15, 2015

"Brings back memories! I followed recipe exactly and almost blew it! The waiting for the 40 min to get to the 110* seemed like a long time. Once I started beating it, it wouldn't set up, or so I thought. As I was googling how to make fudge at elevation (I'm over 7000') it started setting up in the pan! Really delicious. Thanks!!"

sixstringz User ID: 8141249 214112
Reviewed Dec. 5, 2014

"Wonderful! I used a digital thermometer, followed directions and things worked out great, I did substitute nuts with pine nuts. Didn't seem dry to me, pretty smooth actually. Thanks."

terryabrown User ID: 7416456 200366
Reviewed Dec. 31, 2013

"I had trouble with the fudge not setting up, but the taste was wonderful. I did use a candy thermometer, so am not sure what the trouble was. Any suggestions?"

kat0529 User ID: 4593748 153346
Reviewed Dec. 22, 2013

"I had high hopes for this recipe being that it is a contest winner, unfortunately things didn't work out for me. Brought it to work anyways, a few thought it was great, but others found it dry, which I agree. The perfect fudge for me is one that is creamy and buttery - this wasn't it."

Jenni-Hope User ID: 7550607 200365
Reviewed Dec. 21, 2013

"I have tried to make this almost every Christmas for 27 years using my Nana's recipe. I failed every time. It was grainy, but my kids ate it anyway. I read that corn syrup helps prevent large sugar crystals from reforming which is why mine was grainy, so I looked for a recipe using it and choose yours because it used just a little bit. PERFECTION!!!!! I cried! My kids said they like it better the way I usually make it, I guess they like what they grew up with just like I do! Everyone else can't believe I actually made it and didn't buy it. I made it again and took several pictures of the process, is there a way to post them? Thank you for solving a 27 year miserable mystery for me!"

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