Recipes and Cooking Penuche 4.1 (7) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 20 mins Cool Time: 50 mins Total Time: 1 hrs 30 mins Yield: 1-1/4 pounds (32 pieces) Jump to Nutrition Facts Ingredients 1 ½ cup granulated sugar 1 cup packed brown sugar ⅓ cup half-and-half or light cream ⅓ cup milk 2 tablespoon butter 1 teaspoon vanilla ½ cup chopped pecans or walnuts Directions Line an 8x4x2- or a 9x5x3-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside. 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). Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degree F (about 50 minutes). 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). 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). Rate it Print Nutrition Facts (per serving) 80 Calories 2g Fat 15g Carbs Show Full Nutrition Label Hide Full Nutrition Label 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.