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Penuche Sugar Fudge

Rated as 3.7 out of 5 Stars
109

"Try substituting peanuts or walnuts for the pecans."
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Ingredients

45 m servings 470
Original recipe yields 12 servings (1 - 9x9 inch dish)

Directions

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  1. 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 74.6 1.9 32 42 Full nutrition

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Reviews

Read all reviews 20
  1. 20 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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!

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...

I made this w/ peanuts. It was very easy and quick. Tasty too. Pretty sweet though.

Just like Grandma's. I have been looking for this recipe forever. Thank you soooo much.

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

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.

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 ...

This was so delicious! Quite easy to make.

It was the tastiest failure I ever made. I made this for a Christmas goodie basket, and it was so runny it had to be frozen before packaging. I thought everyone would be put off by it's texture,...