Prep 30 mins
Cook 30 mins
This makes the most delicious, decadent rich buttery penuche fudge you will ever taste.
Make and share this Buttery Penuche (Brown Sugar) Fudge recipe from Food.com.
- 158.51 ml canned evaporated milk
- 473.18 ml firmly packed brown sugar
- 177.44 ml unsalted butter, cut into chunks
- 1.23 ml salt
- 3.69 ml vanilla
- 414.03 ml powdered sugar
- 236.59 ml toasted walnuts (optional)
- In a heavy medium sized pot, bring first 4 ingredients to a boil over medium-high heat, stirring constantly.
- Reduce heat to low and stir frequently until candy thermometer reads 240°F (soft ball stage) (this will take about 20-30 minutes).
- Pour into a metal bowl as a plastic one will melt and add vanilla.
- Beat with electric mixer at medium speed.
- Add powdered sugar slowly and continue beating until fudge is thick and smooth (about 3-4 minutes).
- Add walnuts and stir with spoon.
- Spread in an ungreased 8" square pan and refrigerate-uncovered for about 30 minutes.
- Cut into small squares and eat.
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.
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.
DELICIOUS! I just made this Fudge and had to give it an immediate review. It's my 3rd kind tonight, one more to go. Maple Nut is next, and then I'm done with the Fudge. This Penuche is so good!!!!! Came out perfect. Not crumbly at all. I couldn't find my doggone candy thermometer, so I just winged it, and it came out fabulous. My favorite thus far! Very much recommended. Will be a favorite for my Holiday Fudge Recipe Collection.