Walnut Penuche (Microwave)

"Very sweet and yummy, my sister sent me this recipe knowing how much I love penuche and walnuts Does not include 3-5 hour chill time"
photo by a food.com user photo by a food.com user
Ready In:
32 pieces




  • Line an 8 inch square pan with foil, letting foil extend above 2 sides.
  • Grease lightly.
  • Spread nuts in a 9 inch microwave safe pie plate.
  • Microwave uncovered on high 6 to 7 minutes, stirring 3 times, until lightly toasted.
  • Melt butter in a 3 quart microwave safe bowl.
  • Stir in sugar and milk until blended.
  • Microwave uncovered on high 7 to 9 minutes, stirring 4 times, until sugar has completely dissolved and mixture has thickened and is a medium caramel color.
  • Using potholders, move bowl to heatproof surface.
  • Add vanilla.
  • Beat with an electric mixer 3 to 4 minutes until smooth and shiny.
  • Add walnuts and beat on low sped 1 minute to distribute evenly.
  • Spread in prepared pan.
  • Cool, then cover and refrigerate until firm, 2 to 3 hours.
  • Holding foil ends, carefully lift candy to cutting board.
  • Peel off foil.
  • Cut candy in 1 inch squares.
  • Store tightly covered in a cool place.

Questions & Replies

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  1. The 1st thing I would do to make this recipe good is to not use this recipe. Not even close to the taste of real penuche fudge! Tastes like buttery milk. In order for this recipe to work, I would use half the butter and a quarter can of the milk and add some granulated sugar. But I guess that would be a whole new recipe.
  2. To be make for milk protein allergic. Use your choice of milk free butter and substitute coconut sweetened condensed milk. Works just like the original recipe and the walnut blends well with the coconut flavor. The vanilla blends the flavors so you don't notice any difference. I've made this recipe for over 30 years (found in a magazine) and loved it. So nice to finally make it so my son can enjoy.
  3. This is terrific! I have tried to make this candy for years and it always turns to crystals.... This one came out perfect. The only thing I did different was to use dark brown sugar....all I had. I think they are like pralines.....I'm from the south and love them but could never get it to come out. I can make it now!! Thanks for the recipe.



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