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Penuche Fudge

Russ Myers


An ageless recipe for a most delicious fudge. Everyone will love this


★★★★★ 4 votes

16 Pieces
10 Min
20 Min
Stove Top


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1 1/2 c
granulated sugar
1 c
brown sugar, firmly packed
1/3 c
light cream
1/3 c
2 Tbsp
butter ( or margarine )
1 tsp
vanilla extract
1/2 c
broken walnut or pecan pieces ( optional )

How to Make Penuche Fudge


  • 1Butter the sides of a heavy 2 quart saucepan. In the pan, combine sugars, cream, milk, and butter.
    Heat over medium heat, stirring constantly, till sugars dissolve and mixture comes to boiling
  • 2Cook to soft boil stage ( 238 F ) stirring only if necessary.
  • 3Immediately remove from heat and cool to luke warm ( 110 F )
    Add vanilla.
  • 4Beat vigorously till candy becomes very thick and starts to lose its gloss
  • 5Quickly stir in nuts and spread in buttered shallow pan.
    Score while warm; cut when firm.

Printable Recipe Card

About Penuche Fudge

Course/Dish: Candies, Other Snacks
Main Ingredient: Sugar
Regional Style: American
Hashtags: #good, #stuff

Show 7 Comments & Reviews

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