Penuche Fudge

Name: Penuche Fudge
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 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

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

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.

Originally published as Penuche Fudge in Country Woman Magazine - Release to Web 2013 and 2014

Reviews

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Average Rating:

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.
terryabrown

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?