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Penuche Fudge
    Penuche Fudge


    Servings: 64
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Chill Time: 30 minutes
    Start to Finish: 1 hour, 10 minutes
    Times are approximate


    2 1/2 cups brown sugar
    2 1/2 cups white sugar
    2 cups whole milk
    1 cup butter
    1/2 teaspoon salt
    2 teaspoons pure vanilla extract
    1/2 cup toasted, finely chopped pecans or walnuts (optional)


    Line a 8×8-inch baking pan with parchment, leaving 2-inches overhang on two opposing sides. Make sure to fold the paper into the corners of the pan.

    In a heavy saucepan over medium-low flame, heat brown sugar, white sugar, milk, butter, and salt to 236°F (soft ball stage) while stirring constantly. This should take 20-25 minutes.

    Pour penuche into the bowl of a stand mixer. Beat on medium for 2-4 minutes, or until fudge is thick and smooth. Lower speed to low and add vanilla extract and chopped nuts.

    Using a spatula greased with butter, spread penuche fudge into lined pan, smoothing out the top.

    Refrigerate for 30 minutes before cutting. If refrigerated, penuche will keep in a sealed container for up to a week. For maximum freshness, don’t cut until ready to serve

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