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    You are in: Home / Recipes / Buttery Penuche (Brown Sugar) Fudge Recipe
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    Buttery Penuche (Brown Sugar) Fudge

    Buttery Penuche (Brown Sugar) Fudge. Photo by joy of jess

    1/1 Photo of Buttery Penuche (Brown Sugar) Fudge

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    NitaCook's Note:

    This makes the most delicious, decadent rich buttery penuche fudge you will ever taste.

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    Ingredients:

    Yield:

    one inc ...

    Units: US | Metric

    Directions:

    1. 1
      In a heavy medium sized pot, bring first 4 ingredients to a boil over medium-high heat, stirring constantly.
    2. 2
      Reduce heat to low and stir frequently until candy thermometer reads 240°F (soft ball stage) (this will take about 20-30 minutes).
    3. 3
      Pour into a metal bowl as a plastic one will melt and add vanilla.
    4. 4
      Beat with electric mixer at medium speed.
    5. 5
      Add powdered sugar slowly and continue beating until fudge is thick and smooth (about 3-4 minutes).
    6. 6
      Add walnuts and stir with spoon.
    7. 7
      Spread in an ungreased 8" square pan and refrigerate-uncovered for about 30 minutes.
    8. 8
      Cut into small squares and eat.

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    Ratings & Reviews:

    • on September 29, 2013

      55

      I made this yesterday, and it turned out great. I will admit I've been cooking for over 50 years, so perhaps a few words of advice to those who try this after me: #1. Don't try to make candy when it's humid or damp. #2 Don't trust your thermometer. I started testing for soft ball stage when the temp was 230, and to my surprise, it was ready. #3 You should have a pan full of molten gold. I poured mine into my glass mixing bowl and beat in the powdered sugar...but I stopped at 1 1/2 cups because it looked like it was thick enough. Sure enough, it set up just fine, and is very sweet. A tiny piece goes a long way, but it does very much resemble the See's butterscotch squares in flavor (also my favorite). Oh, and #4 ALWAYS use real butter. <br/>Thanks for a keeper recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 13, 2008

      55

      Lovely taste and texture. My second attempt at fudge (the first was gritty with undissolved sugar.) and it went very well. I have a tip not included in the recipe; do NOT scrape the sides if the pot after it boils, the undissolved sugar from the sides will cause all of the sugar to crystalize.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 03, 2008

      35

      I just made this and like one of the reviews I got a crumbly mixture. I've been making candy for a long time. I think this is something having to do with my dry climate and high altitude. There was a time when I was adding the powdered sugar that I thought the consistancy was about right, and I still had a lot of powdered sugar to add. I will make this again, because it tastes delicious. Just looks weird. Next time I will add powdered sugar until I get the thick creamy texture you get immediately when making chocolate fudge. I hope this helps someone!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (21)

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    Nutritional Facts for Buttery Penuche (Brown Sugar) Fudge

    Serving Size: 1 (1110 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 65.7
     
    Calories from Fat 22
    34%
    Total Fat 2.5 g
    3%
    Saturated Fat 1.5 g
    7%
    Cholesterol 6.9 mg
    2%
    Sodium 15.1 mg
    0%
    Total Carbohydrate 10.9 g
    3%
    Dietary Fiber 0.0 g
    0%
    Sugars 10.5 g
    42%
    Protein 0.2 g
    0%

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