Penuche Fudge

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This old recipe is perfect for satisfying anyone with a sweet tooth.

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Ingredients [?]

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  • add   1 teaspoon vanilla
  • add   1 cup evaporated milk
  • add   1/2 teaspoon salt
  • add   1/2 cup chopped pecans
  • add   3 cups lightly packed brown sugar
  • add   1 cup white sugar
  • add   2 tablespoons butter


  1. Grease a 9-inch cake pan and set aside.
  2. In a saucepan, combine sugars, salt, evap milk (substitute cream if you wish) and butter; cook over medium heat, stirring, until sugars dissolve.
  3. Continue cooking, stirring occasionally to prevent sticking, until mixture reaches the soft-ball stage (236F on a candy thermometer).
  4. Remove from heat and let cool, without stirring, until the bottom of the pan is lukewarm and you can touch it; the mixture will be about 110F on a candy thermometer.
  5. With a wooden spoon and a strong arm, beat until mixture loses its gloss, then quickly stir in the nuts and vanilla.
  6. Pour into prepared pan and when completely cool, cut into squares.
  7. Make 1-1/2 lbs fudge.