Buttery Penuche (Brown Sugar) Fudge

"This makes the most delicious, decadent rich buttery penuche fudge you will ever taste."
photo by joy of jess photo by joy of jess
photo by joy of jess
Ready In:
60 one inch squares




  • 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.

Questions & Replies

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  1. November
    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.
  2. Sharon S.
    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.
  3. joy of jess
    These were delicious and so easy to make. The flavor and consistency were almost exactly like See's Candy makes ... and they are my absolute favorite. I've tried many penuches (or brown sugar fudges) made by lots of candy companies and See's is just the best. Fantastic recipe, followed it exactly as written. Thank you NitaCook!
  4. mamalore58
    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.
  5. NMMomof2
    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!


  1. Monica H.
    I have never made fudge before. My son and daughter-in-law came to visit at New Year's and Jeffrey asked if I could make them some fudge just like his grandma used to make. This seems a lot simpler to make, but the end result is fantastic: very smooth, creamy and flavorful. We used pecans from our trees, instead of the walnuts and also used the dark brown sugar. Just delicious!


I'm a customer service rep for an architectural firm. I like to cook a whole lot, especially simple no frills food. So far I think this recipezarr is fantastic.
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