Easy Penuche Fudge

Penuche - Brown Sugar Fudge
Diana Rattray
  • Total: 70 mins
  • Prep: 10 mins
  • Cook: 60 mins
  • Yield: 1 Pan (24 Servings)
Nutritional Guidelines (per serving)
151 Calories
5g Fat
26g Carbs
1g Protein
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Nutrition Facts
Servings: 1 Pan (24 Servings)
Amount per serving
Calories 151
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 17%
Cholesterol 15mg 5%
Sodium 13mg 1%
Total Carbohydrate 26g 10%
Dietary Fiber 0g 0%
Protein 1g
Calcium 35mg 3%
*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.)

Be careful, this type of fudge made with brown sugar, as opposed to regular white granular sugar, is called penuche and it is highly addictive! Feel free to add walnuts to the penuche instead of the pecans, or make it with no nuts at all.

The fudge is made with a combination of powdered sugar and brown sugar.


  • 1 1/2 cups powdered sugar
  • 2/3 cup evaporated milk
  • 2 cups brown sugar (packed)
  • 10 tablespoons butter
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional: 1 cup chopped pecans or walnuts

Steps to Make It

  1. Gather the ingredients.

  2. Spray a 9-inch square pan with nonstick baking spray or lightly grease. Line the pan with plastic wrap; set aside.

  3. Sift the powdered sugar into a bowl and set aside.

  4. In a heavy medium saucepan, combine the evaporated milk, brown sugar, butter, and salt. Bring the mixture to a boil, stirring constantly.

  5. Reduce heat to medium-low and simmer, stirring frequently, until the mixture registers 236 F on a candy thermometer (about 25 to 30 minutes), or until the candy reaches the soft ball stage.

  6. Pour into a heatproof bowl or the bowl of a heavy-duty electric mixer. Beat in the powdered sugar, a little at a time, then scrape the sides of the bowl and continue beating until the mixture is thickened and smooth. Slowly beat in vanilla and chopped nuts, if using.

  7. Spread in the prepared pan. Refrigerate for about 20 minutes, or until firm.

  8. Turn out of the pan and peel off plastic. Cut into small squares.