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"This is a delicious candy recipe of my late father's that he just loved to make. We loved it, too!"
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40 m servings 59 cals
Serving size has been adjusted!
Original recipe yields 64 servings


  • Calories:
  • 59 kcal
  • 3%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Butter an 8x8 inch square dish.
  2. In a medium saucepan over medium heat, combine brown sugar, white sugar, cream, corn syrup and salt. Stir until sugar is dissolved. Heat 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 let cool without stirring until bottom of pan is lukewarm. Pour in vanilla and beat until creamy. Stir in nuts. Pour into prepared pan.
  3. Let cool completely before cutting into squares.

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Read all reviews 29
  1. 33 Ratings

Most helpful positive review

After making six batches of this recipe in order to perfect it, I would advise the following: 1. Cook to no more than 234 degrees - if if cooks at higher temperatures, it will be very stiff an...

Most helpful critical review

I tried making this recipe twice. The flavor is great. I'm just having a hard time with consistency. I used a candy thermometer also, that didn't help. It seemed to sugary for my liking. Cr...

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Least positive

After making six batches of this recipe in order to perfect it, I would advise the following: 1. Cook to no more than 234 degrees - if if cooks at higher temperatures, it will be very stiff an...

This fudge turns out soft and creamy with an excellent brown sugar flavor. Make very sure to let the fudge cool to about 110 degrees before stirring to get it to that creamy texture.

This recipe will take considerable restraint on my part to NOT EAT THE WHOLE BATCH in one sitting it's so good! Fantastic brown sugar taste with a creamy, smooth and buttery texture. I followed ...

Awesome. I whipped it for 5 or so minutes on high speed after it was cooled a bit from the stove and that made all the difference.

I made this last night for a dinner party and it turned out perfectly. One of my guests even drew my aside at the end of the evening and asked for a piece to take home :) For those who had tro...

This is such an awesome recipe! I had tried other Penuche recipes which failed horribly, but this one was perfect! Kudos to Paula!

I was inspired by this recipe yesterday to use as the frosting for the caramel cake I was making. I increased the cream to 1 1/3 cups and cooked the mixture to 236F. I poured the penuche into ...

Love this recipe! I have made Penuche for years, and when I found this recipe, I was excited as it made a more creamier candy. . . plus it was way more user friendly than mine. . .not AS much s...

Awesome recipe!! My penuche came out light, fluffy and delicious. It tastes like it came from a candy store and was very easy to prepare. I allowed the mixture to cool to 115 degrees and whipped...

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