Penuche Fudge

Penuche Fudge

19
BRENDA CLARK 0

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

Ingredients 1 h {{adjustedServings}} servings 113 cals

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Nutrition

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  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 16 mg
  • < 1%

Based on a 2,000 calorie diet

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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.
Tips & Tricks
Chocolate Fudge Pops

Cool it down! Turn three simple ingredients into easy frozen fudge pops.

Gluten-Free Fudge Brownies

See how to make 5-star flour-free fudge brownies.

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Reviews 19

  1. 27 Ratings

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UHADMEATHELLO1
12/17/2003

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

DEBB16
3/13/2004

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!!

Angela A.
11/19/2006

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 to make. If you have a heavy enameled pot, such as a LeCreuset, this is a great time to use it...you can turn the heat up some.