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Penuche Recipe

Good Housekeeping
Brown sugar and nuts gives this fudge its flavor.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 2 1/2 dozen


  • 2 tablespoons butter
  • 3/4 cup liquid half-milk and half-heavy cream, or half and half
  • 1 cup light brown sugar packed
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts or pecans


  • In a 2 quart saucepan, melt butter; grease side of pan well. Pour in liquid; bring to a boil; stir in sugars until dissolved. Cover; boil 1 minute, or until all sugar crystals on side of pan have melted. Uncover; cook gently, stirring, to 238°F on candy thermometer, or until a little mixture in cold water forms a soft ball.
  • Cool, without stirring, to 110°F, or until outside of saucepan feels lukewarm to hand. Add vanilla and nuts. With spoon, beat until mixture loses gloss and small amount dropped from spoon holds its shape.
  • Pour into greased 8"x8"x2" pan or 9"x5"x3" loaf pan. Cut while warm.


This recipe is adapted only slightly from The Good Housekeeping Cook Book, 1955.


Serving: 1g
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