Brown Sugar Fudge (Penuche) Recipe

Brown Sugar Fudge
Photo: Diana Rattray
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 48 servings
Yield: 3 pounds candy
Nutrition Facts (per serving)
125 Calories
5g Fat
21g Carbs
1g Protein
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Nutrition Facts
Servings: 48
Amount per serving
Calories 125
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 7mg 2%
Sodium 23mg 1%
Total Carbohydrate 21g 8%
Dietary Fiber 0g 1%
Total Sugars 20g
Protein 1g
Vitamin C 0mg 1%
Calcium 33mg 3%
Iron 0mg 1%
Potassium 56mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Penuche is a fudge-like candy made from brown sugar, butter, and milk, and is simply flavored with vanilla. It's lighter in color than typical fudge, and has a flavor reminiscent of caramel—delicious! When preparing, use a reliable candy thermometer to ensure the best results.

Cooking tip: to test for soft ball stage (when it is ready to be set), drop a small amount of syrup dropped into chilled water. It is ready when it forms a ball, but is soft enough to flatten a bit when picked up with fingers (234° to 240° on a candy thermometer).


  • 2 pounds light brown sugar

  • 1 cup evaporated milk

  • 1/2 cup unsalted butter

  • 4 tablespoons light corn syrup

  • 1/4 teaspoon salt

  • 1 teaspoon vanilla

  • 1 1/2 cups chopped pecans

Steps to Make It

  1. Gather the ingredients.

  2. In a medium saucepan, mix brown sugar, milk, butter, corn syrup if using, and salt. Cook, stirring, until sugar is dissolved. Cook without stirring until soft ball stage is reached* or to 236 F to 238 F on a candy thermometer. Remove from heat and let cool to lukewarm (about 120° F).

  3. Add vanilla. Beat until thick and no longer glossy. If using a heavy-duty stand mixer with paddle, don't add the pecans until the last step. Make sure to watch it carefully.

  4. As soon as the mixture loses its glossiness and begins to hold its shape a bit, stir in pecans and spread in the pan. Pour into a buttered 9-inch square pan or an 11x7-inch pan. When firm, cut into squares.