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Penuche Fudge

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

Source: Martha Stewart Living, December 2008
Yield

Ingredients

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
252
  • nancybmurphy
    8 SEP, 2017
    Perfection! Followed instructions to a tee and the fudge turned out perfectly. Absolutely delicious - thank you Martha!
    Reply
  • MS12024923
    17 JUN, 2017
    My father loves penuche fudge, so I made this today to give to him tomorrow for Father's. So far, not so good! Is this recipe missing ingredients - like corn syrup or white sugar??? I had it simmering on med/low heat for over an hour until it reached the required 236 degrees. I remember my grandmother testing the "soft ball" stage with a drop in cold water, which I tried. What I got was a greasy ring around the glass and sediment on the bottom. The taste and texture is not sugary and creamy like I expect from fudge. It is cooling in the fridge now - I am very disappointed so far.
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • pizzachick
    3 JAN, 2009
    I made this twice in the past two weeks and it came out great each time.
    Reply
  • melissamosi
    14 DEC, 2008
    Did this recipe turn out for anyone? Mine just seperated.
    Reply
  • love-to-bake
    30 NOV, 2008
    http://www.marthastewart.com/recipe/chocolate-dipped-caramallows?autonomy_kw=Chocolate-Dipped Caramallows Or in the Advance Search Field type in Chocolate Caramallows.
    Reply
  • mbrown188
    29 NOV, 2008
    Where do I find the recipe for the Chocolate Caramallows pictured?
    Reply

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