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Penuche Fudge Recipe

Penuche Fudge Recipe

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 YIELD:81 servings

Ingredients

  • 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

Directions

  • 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

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MY REVIEW
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...."

MY REVIEW
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."

MY REVIEW
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!!"

MY REVIEW
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."

MY REVIEW
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?"

MY REVIEW
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."

MY REVIEW
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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