“This rich, creamy praline fudge recipe is so delicious! Bill’s mother made this old-fashioned penuche recipe from HER mother dating back to the 1950’s that was a hit back then and is still amazing now! There are so many variations of penuche fudge! It is popular in the southern United States as well as in New England, but all over the world it goes by so many different names that are too numerous to list! This sweetened cream confection is enjoyed most often during the winter holiday seasons, but you can find it in fudge shops year round. My husband’s grandmother was Scottish so she remembered the Scottish Tablet. This recipe is not true Tablet, but an Americanized version that she and her daughter made and my husband loves.
Every Christmas Bill asks me to make this penuche. Enjoy!”
2 cups brown sugar
1/2 cup evaporated milk
2 tablespoons butter
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup coarsely chopped pecans
1. Butter an 8-inch square pan.
2. In a medium-sized heavy-duty pan, cook the brown sugar and milk together over medium heat, stirring until the sugar is dissolved.
3. Continue to cook slowly, stirring constantly until it reaches the soft ball stage of 236°on a candy thermometer.
4. Remove from the heat and stir in the butter.
5. Cool slightly, then add the vanilla, salt, and pecans.
6. Beat vigorously until it is creamy and soft.
7. Quickly pour it into the prepared pan.
8. Cool and cut the penuche into small squares.
9. Store it in a covered container on top of the counter.
Servings Per Recipe: 16
Amount Per Serving: 1
Calories from Fat: 57 *
% Daily Value * * Total Fat 6g 10% * Saturated Fat 2g 9% * Cholesterol 6mg 2% * Sodium 37mg 2% * Total Carbohydrates 26g 9% * Dietary Fiber 1g 3% * Protein 1g 2% * Sugars 25g * Vitamin A 1% * Vitamin C 0% * Calcium 2% * Iron 1% * * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.0