Penuche Fudge

Penuche Fudge


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


1 h servings 113 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  1. 27 Ratings


This recipe is sooo "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...

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...

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...

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 could not tell any difference!