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Penuche Sugar Fudge

Penuche Sugar Fudge

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sal

Try substituting peanuts or walnuts for the pecans.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 470 kcal
  • 23%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 74.6g
  • 24%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

CAROLYNN SISNEROS
44
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!

FLORENCE3
35
1/5/2004

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 extract and it tasted like maple sugar candy. My family has gone nuts over this recipe.

TIFFANYMOWRY
14
10/8/2003

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