Penuche Fudge

Penuche Fudge Recipe

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Jo Ann Duren


My friend's mother had baked a cake and frosted it with Penuche frosting, it was so good. I found this fudge recipe on line,
it brought back found memories, so thought I would give this fudge a try, hoping it tastes like the frosting.

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2 Pounds of Fudge
Stove Top


teaspoon plus 1/4 cup butter, divided
2 c
packed brown sugar
1 c
3/4 c
2 Tbsp
light corn syrup
1/8 tsp
1 tsp
vanilla extract
1 c
chopped nuts (i use walnuts)


1Line a 9-inch square pan with foil, grease foil with 1 teaspoon butter.
2In a large heavy saucepan, combine sugars, milk, corn syrup and salt.
3Bring to a rapid boil over medium heat; stirring constantly.
4Cook without stirring until a candy thermometer reads 234 degrees (soft-ball stage.)
5Remove from heat.
6Add vanilla and remaining butter to pan (do not stir).
7Cool, without stirring to 110 degrees about 40 minutes.
8Beat with a spoon until fudge begins to thicken. Add walnuts continue beating until fudge becomes very thick and just begins to lose its sheen (about 10 minutes total).
9Immediately spread into prepared pan. Cool.
10Using foil, lift fudge out of pan.
11Remove foil; cut fudge into 1-inch squars.
12Store between layers of waxed paper in airtight containers.
13Yield: 2 pounds.

About Penuche Fudge

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Hashtag: #Good Easy