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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)


  • 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


  • 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.

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Average Rating:
  • Ben
    Jan 9, 2021

    I've never written a recipe review before, but this one did not turn out well for me at all. First of all, the recipe does not state if light or dark brown sugar should be used. I used the former, so maybe that's where things went wrong. I followed the instructions exactly as written, and I found that the sugar mixture was not just hard but impossible to stir after cooling down to 110 degrees, so much so that I almost broke my wrist trying to incorporate the melted butter and vanilla into the caramel. If you are making fudge for the first time, I highly recommend finding another recipe that uses condensed/evaporated milk or heavy cream instead.

  • 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.

  • nease
    Dec 19, 2019

    No comment left

  • Devon
    Oct 14, 2018

    I am assuming the sugar is confectioner's sugar

  • Cathie
    Dec 31, 2017

    Easy 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?

  • dlpatt
    Jun 20, 2017

    No comment left

  • shelleyjCA2AZ
    Nov 14, 2016

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