Reviewed: Mar. 7, 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 cream....no 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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AlwaysCooking

Reviewed: Dec. 13, 2009

something is wrong with this recipe. I too followed it carefully and came up with very tasty powdery mess. IF i were to try it again I would not wait for it to get all the way down to 110 degrees (this took a long time), then stir in vanilla very briefly then immediately add pecans and "pour" --if you wait until "not glossy" its toast.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

dena davis

Reviewed: Dec. 23, 2008

An awful experience for someone who has a lot of experience making fudge and other similar candies!!! I had never made Panocha (or Penuche) so I decided to try this recipe. I followed the recipe exactly and everything appeared to going perfectly. After my candy cooled down to 110, I added the vanilla and started beating it. Just as it started to lose its shine, I added the pecans and it seemed to come together perfectly. As soon as I got ready to spread the candy, it turned to a dry, crumbly, sugary mess!!! Please enlighten me and tell me what I could have done differently. I tasted the dry, crumbly, sugary mess and was able to tell that had it turned out correctly, it would have tasted delicious! I would love to make this recipe again but not until someone explaines to me what I did wrong.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ilovetosparkle

Cooking Level: Expert

Home Town: Poquoson, Virginia, USA

Living In: Louisville, Kentucky, USA

Reviewed: Dec. 15, 2008

well, dont beat this with an electric mixer, after about 30 seconds, this turned into a huge crumbly mess. I'm working on my second batch, and i decided to add a bit of corn syrup, and see if that helps. will also try to use the condensed milk. hope that works out better. it seems like alot of other people had a lot of luck with this one, so i will try again. but if it fails again, i'll let you know the second attempt failed! this turned into a huge crumbly mess again! i tried to stir with a spoon, checked the candy thermometer, did not overcook. not sure what happened, but i spent several wasted hours, and wont try this one again.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Laura

Cooking Level: Intermediate

Home Town: Tomball, Texas, USA

Living In: Burnet, Texas, USA

Reviewed: Oct. 13, 2008

Wonderful, very sweet. I used 2/3 cup condensed milk because I didn't have any cream on hand. Turned out very good!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Wannabe Gardener

Cooking Level: Expert

Home Town: Tuttle, North Dakota, USA

Living In: Cedar Rapids, Iowa, USA

Reviewed: Dec. 17, 2007

Loved this recipe. My husband ate almost the entire batch. He's asked me to make more for hist Christmas stocking. Tasted a lot like pralines. I might add more pecans next time around.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

T Strader

Reviewed: 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.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

gramma 2

Reviewed: Jan. 8, 2007

This was absolutely yummy! It tasted like Pralines. I used walnuts instead of pecans though...you could not tell any difference!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

DEHIA

Cooking Level: Expert

Home Town: Hahnville, Louisiana, USA

Living In: Augusta, Georgia, USA

Reviewed: Dec. 30, 2006

We were underimpressed. It didn't set up well and the flavor was just okay (good, but not like the traditional Penuche fudge we've had before).

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

TraciA

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: 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 it...you can turn the heat up some.

Was this review helpful? [ YES ]
19 users found this review helpful