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penuche fudge

Recipe by
Jo Ann Duren
Beaumont, TX

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.

yield 2 Pounds of Fudge
method Stove Top

Ingredients For penuche fudge

  • 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.

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