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Penuche Fudge Recipe

User Rating 4 Star Rating (4 Reviews)


(c) 2007 Elizabeth LaBau, licensed to About.com
Penuche, or panocha, is a brown sugar fudge candy that is popular in Mexico and many parts of the United States. These sweet squares are packed with toasted pecans for a savory crunch.


  • 2 cups packed brown sugar
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 2 tsp light corn syrup
  • 1/4 tsp salt
  • 2 tbsp butter
  • 1 tsp vanilla extract
  • 1/2 cup toasted pecans, chopped


1. Prepare an 8x8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Combine the milk, sugars, salt, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugars are dissolved.

3. Insert a candy thermometer into the mixture. Continue to cook, stirring frequently, until the mixture reaches 234 degrees (soft-ball stage).

4. Remove the pan from the heat and stir in the butter. Allow it to cool to room temperature.

5. Once the candy is cool, stir in the vanilla and beat until the mixture lightens in color and is creamy. This is best accomplished with an electric mixer, but you can use a wooden spoon if necessary. Stir in the chopped nuts and pour into the prepared pan, smoothing the top.

6. Place the candy in the refrigerator to set for 2 hours. To serve, cut into 1-inch squares.

User Reviews

Reviews for this section have been closed.

 5 out of 5
A few notes on this recipe:, Member lorthos

1. It recommends non-stick cooking spray for the pan, but you can easily use butter. In fact, since this stuff sticks to any thing - and I mean anything, non-stick pans and silicone alike - you might want to just coat your entire kitchen in butter to prepare. No wait, don't do that, that's a terrible suggestion. 2. Make sure the candy thermometer isn't accidentally touching the bottom of the pan, or else you will be left to wonder why your fudge is 500 degrees. 3. DO NOT allow the fudge to cool to room temperature. I don't know why they put this in there. Let it get to about 110 - 120 degrees on the thermometer and then add vanilla and beat. I also don't recommend an electric mixer, as it will be hell to clean later. Just man (or woman) up and beat that thing down with a spoon or silicone spatula. 4. Watch for it to start to lose it's shine when you are beating it. Once this begins you have very little time to get it into the pan and laid down right. If you add nuts at this point, it will cool much faster, so be ready. Fudge making is a matter of crack timing and stamina, much like making love to a polar bear, but more on that later. 5. BE CAREFUL. Boiling sugar is the flaming napalm of the candy world. It will stick to kids and it will burn through any of your appendages. Use all caution when handling any stage of this recipe. 6. This could be made Vegan, if you were of a mind. I am pretty sure that vegan butter and soy milk would turn out a pretty good product, but haven't tried it yet. If anyone does, let me know, I got friends that would be down with that. 7. Eat sparingly and share with friends. Seriously, this is pure sugar, I don't know for sure but I'm pretty certain the calorie count is over 9000. 9. ENJOY.

16 out of 16 people found this helpful.

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