Save on Pinterest

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
  • Total Time
    Prep: 20 min. Cook: 15 min. + cooling
  • Makes
    2 pounds (81 pieces)

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

  • 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.
Nutrition Facts
1 piece: 48 calories, 2g fat (1g saturated fat), 2mg cholesterol, 12mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 0 protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Kristin
    Jun 25, 2020

    This is an amazing recipe! I’ve tried over the last 4 months to make this fudge with other recipes and it never came out right. I followed this recipe exactly and the fudge came out a beautiful blonde color, tasted great and was smooth and creamy. Although when I used my mercury candy thermometer, the temperature read 231°. At the same time I used my Weber digital thermometer and it read 234° so that’s when I took it off the burner. And you really do have to beat it for 10 minutes.

  • Devon
    Oct 14, 2018

    I am assuming the sugar is confectioner's sugar

  • Cathie
    Dec 31, 2017

    Easy to make..to devour easier. Will be my absolute goto for years to come!

  • mindysmama
    Dec 7, 2017

    I thought Chocolate fudge was the ONLY fudge for me until I made this today! I will make this from now on It reminds me of the praline candy we got in New Orleans! Honestly I didn't know what I was mising all these years! Added bonus easy to make I followed the directions to a tee and it turned out perfectly.

  • nrodhar
    Nov 14, 2017

    I have made this recipe at sea level and it turned out wonderful, what adjustment do I need to make for 5680 ft high altitude?

  • Jeri
    Jun 29, 2017

    Is there a way to break down calories per piece?

  • shelleyjCA2AZ
    Nov 14, 2016

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

  • alfredgirl
    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
    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
    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.