Old Fashioned Penuche Fudge Recipe - Tasty Ever After (2024)

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This old fashioned Penuche Fudge recipe is a delicious, buttery, melt-in-your-mouth candy made with just 5 ingredients! Slightly adapted from a Yankee Magazine recipe.

Penuche Fudge: a delectable, buttery, creamy, melt-in-yo-mouth, candy made with sugar, sugar, and more sugar.

Plus some milk, a little butter and pure vanilla extract.

It tastes like absolute heaven but will make you go into a three day sugar coma if you eat more than two pieces.

That is the actual Merriam-Webster Dictionary definition, no kidding.

Go look it up. I'll wait right here while eating a piece of this fudge.

What is Penuche Fudge?

Penuche fudge came into my life when I first moved to the New England area.

My first thought was that the taste is very similar to pralines, but the texture is different.

This fudge is softer, smoother, and creamier than any praline I've ever eaten.

I was curious, to say the least, about this newfound sweet of mine and had never heard of it or encountered it back home in South Florida.

To be honest, I don't remember having any kind of fudge in the Sunshine State.

I guess fudge just ain't a Florida thang.

A fudge recipe using real milk

Back to this delicious penchue fudge recipe, while searching for a recipe, I was determined to find one that didn't use canned condensed milk.

Not that I have anything against condensed milk. Well, I kind of do, if it's not an all-natural brand.

For this recipe, I wanted to use the fresh humanely raised, organic, grass-fed raw milk that I get from a family owned dairy farm down the street from me.

Doing a little internet research (thanks Google!), I found this recipe from Yankee Magazine that uses regular milk.

It's a fantastic recipe and the only thing I changed was leave out the pecans.

Nuts or no nuts in fudge

Please note, I love pecans to death, but I like penuche fudge that's made with walnuts or just left plain.

The reason why is because that's the way I've eaten it in New England and I'm partial to it.

This is the best old fashioned penuche fudge recipe and is also very easy to make.

I did notice the Yankee Magazine instructions left out how the mixture can seize up on you quicker than you can say "WTF".

Which is exactly what I said when it happened to me.

Seriously, you will be standing there having a good old time, stirring the cooled down fudge and minding your own business, when all of a sudden...

BOOM!! It will become rock hard in a matter of a nanosecond.

Keep that in mind as you are a-stirring.

Hope you all have a wonderful Merry Christmas week and make lots of Penuche Fudge!

It's wonderful to eat as you're sitting in front of a fire, sipping on hot chocolate, and waiting on Santa to show up.

Did you like thispenuche fudge recipe? Don't forget to leave a comment and share with friends and family.


Old Fashioned Penuche Fudge Recipe - Tasty Ever After (5)

Old Fashioned Penuche Fudge Recipe

This old fashioned penuche fudge recipe is a delicious, buttery, melt-in-your-mouth candy made with just 5 ingredients!

5 from 36 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 36 pieces

Calories: 79kcal

Author: Karrie | Tasty Ever After


  • 1 cup light brown sugar packed
  • 2 cups granulated white sugar
  • 1 cup whole milk
  • 3 tablespoons unsalted butter
  • 1 ½ teaspoons pure vanilla extract

optional: 1 cup pecans or walnuts, coarsely chopped

    US Customary - Metric


    • In a 3-quart saucepan combine both sugars and the milk and bring to a boil over medium-high heat, while stirring constantly. Once it reaches a boil, stop stirring the mixture (so fudge doesn't turn gritty).

      1 cup light brown sugar, 2 cups granulated white sugar, 1 cup whole milk

    • Reduce heat to medium and continue cooking mixture,without stirring, until it reaches the soft-ball stage, 236F/113C degrees.

      **If mixture is stirred after boiling and before cooling down, large sugar crystals will form and fudge will be gritty**

    • Remove saucepan from the heat and add the butter and vanilla, but DO NOT STIR. Let the mixture cool without stirring until it reaches 110F/43C degrees. Start checking the temperature at 20 minutes and then check every 5 minutes, until it reaches 110F/43C.

      3 tablespoons unsalted butter, 1 ½ teaspoons pure vanilla extract

    • While the mixture is cooling, butter an 8-inch-square pan. Set aside.

    • Once the mixture has cooled down, beat with a wooden spoon until the butter is fully incorporated and mixture starts to thicken. Quickly pour the fudge into the buttered pan before it becomes too solid.

      ***If using optional 1 cup chopped nuts, quickly stir them into the fudge right before pouring into the prepared pan***

    • Let cool completely before cutting into 1-inch squares. Store leftovers in a covered container in the refrigerator.

    Recipe Notes & Tips:

    • Slightly adapted from Yankee Magazine's Pecan Penuche Fudge recipe
    • The fudge is perfectly cooked when a small amount of the mixture is dropped into a bowl of cold water, forming a ball that can be easily picked up and flattened between the fingers

    Nutrition Facts

    Old Fashioned Penuche Fudge Recipe

    Amount Per Serving

    Calories 79Calories from Fat 9

    % Daily Value*

    Fat 1g2%

    Cholesterol 3mg1%

    Sodium 4mg0%

    Potassium 17mg0%

    Carbohydrates 17g6%

    Sugar 17g19%

    Vitamin A 40IU1%

    Calcium 13mg1%

    Iron 0.1mg1%

    * Percent Daily Values are based on a 2000 calorie diet.

    Tried this recipe? Tag me today!Mention @tastyeverafter or tag #tastyeverafter

    Old Fashioned Penuche Fudge Recipe - Tasty Ever After (2024)


    What is the secret to good fudge? ›

    Tips for Making Fudge
    • Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
    • Avoid Stirring Once the Mixture Comes to a Simmer. ...
    • Beat Thoroughly.
    Mar 8, 2023

    What's the difference between fudge and penuche? ›

    What sets penuche apart from other fudge is the brown sugar -- most fudge is made with white sugar. The brown sugar lends butterscotch and maple tones to this New England favorite, which may be enhanced by adding actual maple syrup in some cases.

    What does penuche fudge taste like? ›

    Penuche often has a tannish color, and is lighter than regular fudge. It is formed by the caramelization of brown sugar; thus, its flavor is said to be reminiscent of caramel. Nuts, especially pecans, are often added to penuche for texture, frequently in the making of penuche candies.

    Why is my penuche grainy? ›

    Fudge must be stirred, and then not stirred, at specific times. If you stir at the wrong stage you will get grainy lumpy fudge which is worse than having no fudge at all.

    Is evaporated milk or condensed milk better for fudge? ›

    Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.

    What is the secret to smooth fudge that is not gritty? ›

    Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

    What does penuche mean in English? ›

    pə-ˈnō-chə : fudge made usually of brown sugar, butter, cream or milk, and nuts.

    Why is it called penuche? ›

    Penuche, which is a derivation of the Mexican word meaning brown sugar or raw sugar, is said to be the original flavor of traditional fudge.

    What is the history of penuche fudge? ›

    Penuche is a flavor that is native to New England, or perhaps with roots that can even be traced back to Portugal. But wherever it comes from, its caramel-like goodness has earned the treat nationwide respect – so much so that it got its own day in the calendar!

    What makes high quality fudge? ›

    You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

    What is the most popular flavor of fudge? ›

    After years of testing recipes, we're pretty sure we have a handle on the most popular fudge flavors, but chocolate and cherry will always rank high on the list.

    What happens if you boil fudge too long? ›

    The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

    Can you remelt fudge? ›

    OMG My fudge is grainy, what do I do? -

    Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature. Heat slowly to begin with and make sure the mixture goes completely smooth before bringing it to the boil.

    Why isn't my fudge creamy? ›

    Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

    Should you stir fudge constantly? ›

    It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould. Another tip: Do not scrape the sides of the pan or the spoon used for stirring.

    What gives fudge its firm texture? ›

    The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

    What does cream of tartar do in fudge? ›

    Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!


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