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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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  • mcadba
    18 FEB, 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.
    Reply
  • dottz817
    24 DEC, 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!
    Reply
  • paraskevakos_ka
    17 DEC, 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
    Reply
  • suzannesueing
    26 NOV, 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
    Reply
    • cmmontano
      6 DEC, 2017
      The problem you’re having is not from the ingredients but with your cooking method. Fudge is very tricky and you have to get it to the right temperature or it will be softer consistency and will not firm up into a cuttable cube. This recipe doesn’t really explain the fudge making process sufficiently.
  • silkiris11
    21 NOV, 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.
    Reply
  • 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

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