Penuche Fudge

Penuche Fudge

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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


  • 1
    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)

How to Make Penuche Fudge


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

Printable Recipe Card

About Penuche Fudge

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

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