This penuche fudge is a classic your family will love. A great holiday treat! It makes a great gift and keeps well. We love making this fudge every Christmas, but it never lasts. We’ve been making this old classic for years!
Penuchet Fudge Ingredients Needed
Evaporated milk (you can also use regular milk)
light corn syrup
Nuts of your choice (I like walnuts)
You can use either light brown sugar or dark brown sugar in this recipe. We had no trouble setting up this fudge, but even the most advanced fudge maker can have issues sometimes.
Questions asked about this fudge: “The recipe says, ‘Remove from heat, add butter and vanilla. Is it okay if I just leave it there? (Sorry, I’m a novice at making sweets.)
answer: Yes, it is. Immediately add the butter and vanilla and melt the butter. Let stand for 15 minutes. Then, if you think you need to stir, stir.Are you reading our digital magazine? front porch lifeFilled with great new recipes, country life, amazing people, Southern charm, cooking tips and more. Sends directly to your email so you can start reading, cooking and relaxing right away. This is premium content that our company does not have on his website. Join thousands of others and enjoy our magazine today!
This fudge is a family favorite and you’ll want to make it again and again.
- 2 1/2 cup brown sugar
- 2/3 cup evaporated milk You can use regular milk
- 2 tablespoon light corn syrup
- 2 tablespoon butter or margarine
- 2 tea spoon vanilla extract
- 1 cup nuts of your choice we like it with walnut
Bring the brown sugar, milk, and corn syrup to a boil on the stove, stirring constantly. Cook to softball stage or about 238 degrees. Remove from heat and add butter and vanilla. Do not stir. Let cool in pan for 10-15 minutes. Add nuts and whisk with a spoon until thick and smooth. Spray an 8 x 8 dish and pour in the fudge. When hardened, cut into squares.
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