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Penuche Fudge

Rated as 3.8 out of 5 Stars

"This is a favorite of mine and I make this every Christmas. The kids go nuts over it."
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Ingredients

1 h servings 113 cals
Original recipe yields 24 servings (2 dozen pieces)

Directions

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  1. Butter a baking sheet. Butter the sides of a heavy, 2-quart saucepan.
  2. In the saucepan, stir together white sugar, brown sugar, cream, milk and margarine and bring to a boil over medium heat. Heat, without stirring, 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 cool to lukewarm (110 degrees).
  3. Stir in vanilla and beat vigorously until mixture loses its gloss. Quickly stir in pecans and spread on prepared sheet. Score into squares while warm; cut when firm.

Nutrition Facts


Per Serving: 113 calories; 3 g fat; 22.1 g carbohydrates; 0.4 g protein; 2 mg cholesterol; 16 mg sodium. Full nutrition

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Reviews

Read all reviews 21
  1. 30 Ratings

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

This recipe is sooo delicious...like "maple fudge"...such a nice change from same ole' chocolate...AWESOME!

Most helpful critical review

This is a strange recipe, very smooth and caramel-like before setting, then turns very sugary after stirring. I wouldn't make it again.

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This recipe is sooo delicious...like "maple fudge"...such a nice change from same ole' chocolate...AWESOME!

make sure you are quick for this candy hardens fast!!! My husband grew up with this and was thrilled that he could taste it again!!

Good stuff! As per another reviewer, I substituted (real) maple extract for some of the vanilla. I also added about a teaspoon of corn syrup to keep crystallization at bay. It was very easy t...

Made this recipe twice. Fisrt, using heavy cream instead of using half/half and milk. Second time, I used light cream instead of half/half and milk. (2/3 cup of light cream.) Second time it cam...

SO yummy. But you have to be careful not to cook it too long or it will be crumbly.

I can’t believe it’s taken me so long to find this recipes since to me, this is what fudge is.

This recipe is fabulous!!I have made it four times already for the holiday season and have gotten lots of compliments. I altered it slightly by omitting the nuts and using 1/2 teaspoon maple fla...

This is a strange recipe, very smooth and caramel-like before setting, then turns very sugary after stirring. I wouldn't make it again.

This was absolutely yummy! It tasted like Pralines. I used walnuts instead of pecans though...you could not tell any difference!