Penuche Fudge Recipe -
Penuche Fudge Recipe
  • READY IN 1 hr

Penuche Fudge

Recipe by  

"This is a favorite of mine and I make this every Christmas. The kids go nuts over it."

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Ingredients Edit and Save

Original recipe makes 2 dozen pieces Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    1 hr


  1. Butter a baking sheet. Butter the sides of a heavy, 2-quart saucepan.
  2. In the saucepan, stir together white sugar, brown sugar, cream, milk and margarine and bring to a boil over medium heat. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and cool to lukewarm (110 degrees).
  3. Stir in vanilla and beat vigorously until mixture loses its gloss. Quickly stir in pecans and spread on prepared sheet. Score into squares while warm; cut when firm.
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Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2003

This recipe is sooo "maple fudge"...such a nice change from same ole' chocolate...AWESOME!

Most Helpful Critical Review
Jan 24, 2007

This is a strange recipe, very smooth and caramel-like before setting, then turns very sugary after stirring. I wouldn't make it again.

Mar 13, 2004

make sure you are quick for this candy hardens fast!!! My husband grew up with this and was thrilled that he could taste it again!!

Nov 19, 2006

Good stuff! As per another reviewer, I substituted (real) maple extract for some of the vanilla. I also added about a teaspoon of corn syrup to keep crystallization at bay. It was very easy to make. If you have a heavy enameled pot, such as a LeCreuset, this is a great time to use can turn the heat up some.

May 30, 2006

SO yummy. But you have to be careful not to cook it too long or it will be crumbly.

Oct 09, 2003

I can’t believe it’s taken me so long to find this recipes since to me, this is what fudge is.

Jan 01, 2005

This recipe is fabulous!!I have made it four times already for the holiday season and have gotten lots of compliments. I altered it slightly by omitting the nuts and using 1/2 teaspoon maple flavor instead of the vanilla. It tastes as good or better as anything from a fudge shop.

Mar 08, 2012

Made this recipe twice. Fisrt, using heavy cream instead of using half/half and milk. Second time, I used light cream instead of half/half and milk. (2/3 cup of light cream.) Second time it came out so incredibly creamy amd caramelly. So perfect that I will never use any other recipe fr tgis fudge. Make sure your pot is big and heavy. Watch your candy thermometer closely and don't try to get it to the soft ball stage as quickly as you can. I turned my knob down a bit once it started to boil and let it bubble slowly. It came out just unbelieveable. You must try using just light milk....and use 2/3 cup. Whip it very well with a large heavy whisk when you add vanilla, and you will find it to be like caramel when you pour it into your pan. UNREAL!


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  • Calories
  • 113 kcal
  • 6%
  • Carbohydrates
  • 22.1 g
  • 7%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 16 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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