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Penuche Fudge

 Penuche Fudge
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
81 ServingsPrep: 20 min. Cook: 15 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1 cup chopped walnuts


  • Line a 9-in.-square pan with foil; grease foil with 1 teaspoon
  • butter.
  • 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).
  • 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.
  • Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in.
  • squares. Store between layers of waxed paper in airtight containers.

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Penuche Fudge (continued)

Directions (continued)

  • Yield: 2 pounds (81 pieces).