Our traditional Penuche candy recipe, essentially a brown sugar fudge, calls for folding in chopped pecans or walnuts as the final Penuche recipe ingredient. For a bakery-like finish, top your Penuche fudge with extra nuts.

Prep Time:
20 mins
Cook Time:
20 mins
Cool Time:
50 mins
Total Time:
1 hrs 30 mins
1-1/4 pounds (32 pieces)


  • 1 ½ cup granulated sugar

  • 1 cup packed brown sugar

  • cup half-and-half or light cream

  • cup milk

  • 2 tablespoon butter

  • 1 teaspoon vanilla

  • ½ cup chopped pecans or walnuts


  1. Line an 8x4x2- or a 9x5x3-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

  2. Butter sides of a heavy 2-quart saucepan. In saucepan combine sugars, half-and-half or cream, and milk. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 236 degree F, soft-ball stage (15 to 20 minutes).

  3. Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degree F (about 50 minutes).

  4. Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon till penuche just begins to thicken. Add nuts. Continue beating till penuche becomes very thick and just starts to lose its gloss (about 10 minutes total).

  5. Immediately spread penuche in the prepared pan. Score into squares while warm. When penuche is firm, use foil to lift it out of pan. Cut penuche into squares. Store tightly covered. Makes 1-1/4 pounds (32 pieces).

Nutrition Facts (per serving)

80 Calories
2g Fat
15g Carbs
Nutrition Facts
Calories 80
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 11mg 0%
Total Carbohydrate 15g 5%
Iron 0.2mg 1%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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