Reviewed: Jun. 17, 2008

well to be honest the taste of this was exactly what i was looking for but the texture didn't work for me. mine was extremely hard to stir and hardened too much.i may have boiled it to too high a temperature as i didn't have a thermometer. i will try again with it.

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paulale000

Cooking Level: Intermediate

Home Town: Perth, Ontario, Canada

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Reviewed: Apr. 13, 2008

I used fat free half-and-half and it turned out quite well -- not quite as creamy as I would have liked but this was possibly due to boiling or beating it too long.

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Marly

Cooking Level: Intermediate

Home Town: Yarmouth, Nova Scotia, Canada

Living In: Salem, New Hampshire, USA

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Reviewed: Dec. 22, 2007

This fudge came out so bad I had to throw the whole batch in the trash. It was still sugar/gritty after letting it cook to the right temp. Even the flavor was not that great, and it requires way too many nuts!

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jlscharp

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Reviewed: Dec. 15, 2007

I followed the recipe as written. I was a little disappointed. I was hoping for a smooth, creamy texture. Instead, it turned out quite granular, like a soft cube of brown sugar.

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DEADARMADILLO

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Reviewed: Feb. 26, 2007

WAY too much brown sugar! Not too bad as far as taste but the texture was not fudge-like at all... It was very grainy and was basically a pan of sugar. Next time I'll try using less sugar and a little more butter.

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JillyBee

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Reviewed: Dec. 18, 2006

It turned out crumbly. It tasted okay but the pieces just fell apart.

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roseytoesy

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Clovis, California, USA

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Reviewed: Mar. 30, 2006

I guess I was expecting something different when I made this, but it was basicly a brown sugar prailine.. It would be improved with a pie crust to cut the sweetness. It was so rich that my husband and I could barely finish one square. Then it sat in my kitchen until I threw it out! Was kind of a waste of time to make, unless you like eating what seemed like pure sugar!

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baconbutterwino

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Lewisville, Texas, USA

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Reviewed: Dec. 6, 2005

Just like Grandma used to make. Amazing flavor! I used evaporated milk like my Grams instead of cream. The family was elated to taste this delicious fudge again. Perfect Penuche!

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CAROLYNN SISNEROS

Cooking Level: Intermediate

Living In: Santa Fe, New Mexico, USA

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Reviewed: Oct. 22, 2005

This turned out rubbish for me. I made the fudge using a mixture of white sugar, light muscavado and dark muscavado brown sugars (with the dark making up the majority) but the final fudge just ended up tasting exactly like the brown sugar. I decided to recook it and add a whole can of evaporated milk and some semi skimmed and it turned out great. But in my opinion the original recipe has nowhere near enough milk.

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SHARKY69

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Reviewed: Apr. 7, 2005

Tastes amazing, but the texture wasn't quite right. Its probably because I tried to make this without a candy thermometer (although I did take it off at the soft ball stage).

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Rachel

Cooking Level: Intermediate

Home Town: Ridgewood, New Jersey, USA

Living In: New York, New York, USA

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Reviewed: Dec. 20, 2004

This was so delicious! Quite easy to make.

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STEPH1AB

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Reviewed: Dec. 19, 2004

Just like Grandma's. I have been looking for this recipe forever. Thank you soooo much.

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WEBSTER35

Cooking Level: Expert

Home Town: Amherst, New York, USA

Living In: Dover, Delaware, USA

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Reviewed: Dec. 22, 2003

I have searched high and low for a Penuche recipe that comes close to that my father made when I was growing up. This is it! I also made a second batch and varied this recipe by adding maple extract and it tasted like maple sugar candy. My family has gone nuts over this recipe.

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