Penuche Fudge Recipe
- 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).
Reviews for Penuche Fudge
"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!!"
"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."
"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?"
"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."
"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!"