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


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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


  • 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.

Printable Recipe Card

About Penuche Fudge

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

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