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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

brown sugar

Evaporated milk (you can also use regular milk)

light corn syrup


vanilla extract

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.

Penuche Fudge - Southern Lady Cooks

Penuche Fudge - Southern Lady Cooks

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Penuchet Fudge

This fudge is a family favorite and you’ll want to make it again and again.

cooking timeTen minutes

cooling time15 minutes

course: candy

cooking: American

keyword: Penuchet Fudge

author: The Southern Lady Cooks

  • 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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