advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Penuche Fudge

Penuche boldly proffers its characteristic butterscotch and maple overtones and its comforting fudgy texture. Get the packaging how-to for the Penuche Fudge.

  • Yield: Makes 18 pieces
Penuche Fudge

Source: Martha Stewart Living, December 2008

Ingredients

  • Vegetable oil cooking spray
  • 1 can (5 ounces) evaporated milk
  • 1 1/2 cups packed light-brown sugar
  • 5 ounces (1 1/4 sticks) unsalted butter
  • 1/4 teaspoon salt
  • 1/2 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 3 ounces toasted walnuts, chopped (1 cup)

Directions

  1. Coat a 5-by-10-inch loaf pan with cooking spray. Line with plastic wrap leaving a 2-inch overhang on 2 sides.

  2. Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 25 minutes.

  3. Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla and walnuts.

  4. Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using plastic overhang, and discard plastic. Cut into 18 pieces.

Cook's Note

Penuche will keep, covered, for up to 1 week.

Reviews (8)

  • Thanach 10 Dec, 2013

    Absolutely fantastic, I used salted butter and skipped the salt, it came out delicious! Will definitely double this recipe next time, as when I poured it out into an 8x8 pan, it was barely a 1/4 inch thick!

  • laleemum 22 Jun, 2011

    Hadn't had penuche in years and then had it on a recent trip to Solvang, CA. I was so happy to find a recipe on Martha Stewart. I made mine without nuts and it was creamy and delcious. The recipe was very easy. Thanks Martha!

  • jamienisbet 21 Dec, 2010

    MIne did not work the first time, it separated because I cooked it too hot/too fast. I was exact about the medium low the second time and it was perfect!

  • OrpheusAscending 17 Dec, 2010

    I'd been searching for a recipe that was similar to See's Candies' "Butterscotch Squares" -- this is it minus the chocolate covering! I LOVE this recipe. I just made up a batch to include in my annual Christmas candy gifting. And now, if you'll excuse me, I think I'll make another batch just for the house!

  • pizzachick 3 Jan, 2009

    I made this twice in the past two weeks and it came out great each time.

  • melissamosi 14 Dec, 2008

    Did this recipe turn out for anyone? Mine just seperated.

  • love-to-bake 30 Nov, 2008

    http://www.marthastewart.com/recipe/chocolate-dipped-caramallows?autonom... Caramallows

    Or in the Advance Search Field type in Chocolate Caramallows.

  • martha013 29 Nov, 2008

    Where do I find the recipe for the Chocolate Caramallows pictured?

Related Topics