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Penuche Fudge

Penuche Fudge

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BRENDA CLARK

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

UHADMEATHELLO1
34
12/17/2003

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

DEBB16
25
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.
22
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.