Penuche Fudge

Lynette Gibbons


Old fashioned penuche.


☆☆☆☆☆ 0 votes

36 pieces
10 Min
Stove Top


  • 2/3 c
  • 1 c
    light brown sugar, packed
  • 1 can(s)
    sweetened condensed milk (14 oz)
  • 1 1/2 tsp
    pure vanilla extract
  • 1 1/2 c
    walnuts, coarsely chopped (optional)

How to Make Penuche Fudge


  1. Line an 8 inch pan with foil, letting the foil extend over sides; grease lightly.
  2. Combine butter, sugar, and milk in medium saucepan.
  3. Cook, stirring frequently, until sugar is completely melted and it turns to a caramel color and is thickened.
  4. Remove from heat. Stir in vanilla and optional nuts.
  5. Spread in prepared pan. Cool for 15-20 minutes and then refrigerate 2-3 hours until firm. Lift fudge out of pan using foil. Remove foil, cut and serve.

Printable Recipe Card

About Penuche Fudge

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American

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