Penuche (Brown Sugar) Fudge by Margaret Tanner

Many of us hadn’t even heard of Penuche until we started talking about chocolate boxes. Turns out this recipe has been handed down and is a family favorite for Marcie and Whitney. Marcie’s grandmother, Margaret, was an exceptional candy maker and this penuche was always made and shared throughout the Holiday season. Once we looked over the ingredients and process, we couldn’t wait to try it. 

Penuche is actually from the fudge family for these reasons: the fat-sugar solution is heated to the soft ball stage, it is cooled (without touching it) to lukewarm, flavors and toppings are added and the solution is beaten until thick, then it is poured into a pan and cooled. What separates Penuche from other fudges is that it is made from brown sugar rather than white. And that flavor adjustment really makes all the difference! Once set, the penuche can be cut into squares or rolled into centers and then dipped in chocolate. We used Peter’s milk chocolate to dip with as that was what the original recipe from Margaret stated to use. Either way, the result is perfection.

Penuce (Brown Sugar) Fudge

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  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup heavy cream
  • 1 Tbsp white corn syrup
  • 4 Tbsp butter
  • 1 tsp vanilla
  • ½ cup walnuts, optional



Mix sugar, heavy cream, butter, and white corn syrup in a heavy-bottom saucepan. Bring to a boiling point slowly.


Cook to softball stage, approximately 226℉ for Salt Lake elevation (or 234℉ sea level).


Pour onto a marble slab to cool to about 110℉. Using a bench scraper, scrape and fold until creamy.


And nuts and vanilla and continue scraping and folding until combined.


Once it is a thicker, caramel consistency, transfer the mixture to a buttered 8x8 pan to cool completely and solidify.


Slice into squares or roll into balls.


Enjoy as is, or dip in melted chocolate. (We think Peter's chocolate is the best to dip with).

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