Penucci--Brown Sugar Fudge

Penucci--brown Sugar Fudge Recipe

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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


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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)

How to Make Penucci--Brown Sugar Fudge


  • 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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About Penucci--Brown Sugar Fudge

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