Penuche Sugar Fudge Recipe - Allrecipes.com
Penuche Sugar Fudge Recipe
  • READY IN 45 mins

Penuche Sugar Fudge

Recipe by  

"Try substituting peanuts or walnuts for the pecans."

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Ingredients Edit and Save

Original recipe makes 1 - 9x9 inch dish Change Servings
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Directions

  1. In a medium saucepan, combine brown sugar, cream and butter. Stir until 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 stir vigorously until mixture loses its gloss, or process in a food processor 30 seconds. Quickly stir in vanilla and nuts and spread into a 9x9 inch dish. Chill before cutting into squares.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 20 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 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!

 
Most Helpful Critical Review
Dec 21, 2009

i had to make this twice. the first time it was gritty and fell apart, but i remelted it and added more cream and it turned out great

 

17 Ratings

Jan 05, 2004

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.

 
Oct 08, 2003

I made this w/ peanuts. It was very easy and quick. Tasty too. Pretty sweet though.

 
Dec 19, 2004

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

 
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.

 
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.

 
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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Nutrition

  • Calories
  • 470 kcal
  • 23%
  • Carbohydrates
  • 74.6 g
  • 24%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 42 mg
  • 2%

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

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