Penucci--brown Sugar Fudge Recipe

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Penucci--Brown Sugar Fudge

Janice Bartholome


This is an old-fashioned brown-sugar fudge that my mother made every Christmas. It was only one of her famous “Christmas Candies,” but it was my favorite.

It’s not a shortcut, easy-does-it recipe, but it’s worth the effort.

★★★★★ 2 votes
24-36 squares
30 Min
30 Min


2 c
1 c
brown sugar, firmly packed
12 oz
evaporated milk
1 Tbsp
corn syrup, light
1 Tbsp
vanilla extract
6 Tbsp
butter (or margarine)
1 c
pecans, chopped (or nut of choice)


1Combine milk, sugars, and corn syrup in a heavy saucepan. Cook slowly to a soft ball stage (or use a candy thermometer.)
2Remove from the heat. Add butter and beat until it begins to thicken. (I usually let it cool awhile AFTER I add the butter before I begin to beat it. Otherwise, you’re just making your arm tired for nothing.)
3Add vanilla. Continue beating until almost set. Add nuts.
4Pour into greased pan and refrigerate until hard. Cut into squares.

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