New This Month

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

Source: Martha Stewart Living, December 2008


  • 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)


  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 Notes

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

Reviews Add a comment

  • 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.
  • 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 Caramallows Or in the Advance Search Field type in Chocolate Caramallows.
  • mbrown188
    29 NOV, 2008
    Where do I find the recipe for the Chocolate Caramallows pictured?