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Penuche

My mom used to make this brown sugar fudge every year during the holidays, both for our family and to give as gifts. It has such wonderful old-fashioned flavor. We still savor the tradition.
  • Total Time
    Prep: 35 min. + cooling Cook: 40 min.
  • Makes
    1-3/4 pounds

Ingredients

  • 2 cups packed brown sugar
  • 1 cup sugar
  • 1 cup half-and-half cream
  • 2 tablespoons light corn syrup
  • 1 teaspoon lemon juice
  • Pinch salt
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Directions

  • In a large heavy saucepan, combine the sugars, cream, corn syrup, lemon juice and salt. Bring to a boil over medium heat, stirring occasionally. Cook, without stirring, until a candy thermometer reads 238° (soft-ball stage). Hold at soft-ball stage for 5-6 minutes.
  • Remove from the heat. Add butter; do not stir. Cool to 110°. Stir in vanilla; beat vigorously by hand until mixture is very thick and slightly lighter in color, about 20 minutes. Quickly stir in pecans, then pour into a greased 8-in. square pan. Cool. Cut into 1-in. squares.
Nutrition Facts
2 ounce-weight: 249 calories, 6g fat (2g saturated fat), 13mg cholesterol, 51mg sodium, 48g carbohydrate (47g sugars, 0 fiber), 1g protein.

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Reviews

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Average Rating:
  • avronelle
    Nov 28, 2009

    This is the recipe I have been looking for! You can't find good Penuche in the "candy" stores selling fudge..Thank you

  • sharonbolden
    Oct 3, 2009

    My mother-in-law use to make this but it was a white fudge. How do I change this or will it not be penuche anymore.

  • kkmc
    Dec 10, 2008

    No comment left