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

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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 (15)

255 Ratings
  • 5 star values: 59
  • 4 star values: 69
  • 3 star values: 76
  • 2 star values: 40
  • 1 star values: 11
Rating: 3 stars
02/18/2018
I have been making Penuche for many years. My recipe is 2 c. packed brown sugar, one cup milk, 1 tsp vanilla extract, 3 tbsp salted butter and 1/4 tsp salt. I don't use nuts because I have a deadly nut allergy. I have never used a candy thermometer. First, have all of your ingredients ready and spray a pie plate with non-stick cooking spray. Cook the milk and brown sugar, constantly stirring, on a low boil, until the sugar mixture makes a ball when dropped in a glass of cold water. Remove from the heat. Stir in the butter, vanilla and salt and stir until it starts to thicken (the original recipe said to do it until the mixture looses it's gloss but I can't figure out when this is), I pour it into the pie plate, cool and eat - it's delicious and my husband loves to clean out the pot after I make it.
Rating: 5 stars
12/24/2017
Used the recipe exactly, albeit without nuts. The fudge is delicious! Creamy smooth consistency. First time I have made penuche without "Karo"! My candy thermometer wasn't very helpful, but I did use a cast iron insulator on my electric apartment stove to prevent scorching. I also sifted the confectioner's sugar to make sure there would be no lumps. I am gifting the fudge to my friend who prefers no nuts. She will be thrilled!
Rating: 5 stars
12/17/2017
I have been making this recipe for about 4 years and it is a great hit with family and friends and very easy to make just need to be patient and not have the heat to high
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Rating: 1 stars
11/26/2017
This candy turns out more like a praline verses a fudge, which was disappointing. I even made it a second time and cooked it for 15 minutes verses 25 minutes, but it just turned out to be a softer praline version. Hopefully, I can find a recipe with the creamy consistency that I desire. Sue Sierra Vista, AZ
Rating: 1 stars
11/21/2017
I've been making penuche by another recipe for years but decided to try this one because it seemed to be simpler. It was a disaster. After it boiled and I set the candy thermometer, it never reached soft ball stage before it started burning even though I was stirring frequently. It never reached a proper consistency and I was forced to throw it out. What a mess! Back to my old faithful recipe.
Rating: Unrated
09/08/2017
Perfection! Followed instructions to a tee and the fudge turned out perfectly. Absolutely delicious - thank you Martha!
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Rating: Unrated
06/17/2017
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.
Rating: Unrated
12/10/2013
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!
Rating: Unrated
06/22/2011
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!
Rating: Unrated
12/21/2010
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!
Rating: Unrated
12/17/2010
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!
Rating: Unrated
01/03/2009
I made this twice in the past two weeks and it came out great each time.
Rating: Unrated
12/14/2008
Did this recipe turn out for anyone? Mine just seperated.
Rating: Unrated
11/30/2008
http://www.marthastewart.com/recipe/chocolate-dipped-caramallows?autonomy_kw=Chocolate-Dipped Caramallows Or in the Advance Search Field type in Chocolate Caramallows.
Rating: Unrated
11/29/2008
Where do I find the recipe for the Chocolate Caramallows pictured?