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Penuche Fudge

Penuche Fudge

Creamy buttery sweetness that melts in your mouth!  You'll want to keep this Penuche Fudge recipe handy as the season of gift giving approaches!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
cooling time 1 hour
Total Time 1 hour 10 minutes
Servings 36 Pieces
Calories 122kcal
Author Nicole Crocker


  • 1/4 Cup + 1 teaspoon Unsalted butter ,seperated
  • 2 Cups Light brown sugar ,packer
  • 1 Cup Sugar
  • 3/4 Cup Heavy cream
  • 2 Tablespoons Light corn syrup
  • 1/8 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1 Cup Chopped walnuts (optional)


  • Line a 9-in.-square pan with aluminum foil; grease foil with 1 teaspoon butter.
  • In a large heavy saucepan, combine sugars, milk, corn syrup and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla and remaining butter to pan (do not stir).
  • Cool, without stirring, to 110°, about 40 minutes. Beat with a spoon until fudge just begins to thicken. Add walnuts; continue beating until fudge becomes very thick and just begins to lose its sheen (about 10 minutes total). Immediately spread into prepared pan. Place a piece of wax paper on top and cool completely.
  • Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers.


Calories: 122kcal | Carbohydrates: 19g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 14mg | Potassium: 34mg | Sugar: 18g | Vitamin A: 115IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.2mg