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My review
Penuche Sugar Fudge
sal
"Try substituting peanuts or walnuts for the pecans."
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Ingredients
45 m servings 470 calsOriginal recipe yields 12 servings (1 - 9x9 inch dish)
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Directions
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Prep
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Cook
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Ready In
- In a medium saucepan, combine brown sugar, cream and butter. Stir until dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir vigorously until mixture loses its gloss, or process in a food processor 30 seconds. Quickly stir in vanilla and nuts and spread into a 9x9 inch dish. Chill before cutting into squares.
Nutrition Facts
Per Serving: 470 calories; 20.2 g fat; 74.6 g carbohydrates; 1.9 g protein; 32 mg cholesterol; 42 mg sodium. Full nutrition
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Reviews
Read all reviews 1919 Ratings
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Most helpful positive review
12/6/2005
Just like Grandma used to make. Amazing flavor! I used evaporated milk like my Grams instead of cream. The family was elated to taste this delicious fudge again. Perfect Penuche!
Most helpful critical review
12/20/2009
i had to make this twice. the first time it was gritty and fell apart, but i remelted it and added more cream and it turned out great
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12/6/2005
Just like Grandma used to make. Amazing flavor! I used evaporated milk like my Grams instead of cream. The family was elated to taste this delicious fudge again. Perfect Penuche!
12/22/2003
I have searched high and low for a Penuche recipe that comes close to that my father made when I was growing up. This is it! I also made a second batch and varied this recipe by adding maple e...
3/5/2001
I made this w/ peanuts. It was very easy and quick. Tasty too. Pretty sweet though.
12/19/2004
Just like Grandma's. I have been looking for this recipe forever. Thank you soooo much.
12/20/2009
i had to make this twice. the first time it was gritty and fell apart, but i remelted it and added more cream and it turned out great
2/26/2007
WAY too much brown sugar! Not too bad as far as taste but the texture was not fudge-like at all... It was very grainy and was basically a pan of sugar. Next time I'll try using less sugar and a ...
4/13/2008
I used fat free half-and-half and it turned out quite well -- not quite as creamy as I would have liked but this was possibly due to boiling or beating it too long.
12/22/2007
This fudge came out so bad I had to throw the whole batch in the trash. It was still sugar/gritty after letting it cook to the right temp. Even the flavor was not that great, and it requires w...