“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!”

Servings: 16


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. 

Nutritional Information


Servings Per Recipe: 16

Amount Per Serving: 1

Calories: 155

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.


  1. Bill March 9, 2016 at 1:35 am

    I LOVE this !

    1. Angie March 9, 2016 at 2:03 am

      Don’t I know! LOL

  2. Jenn January 2, 2016 at 2:20 pm

    This recipe is perfect! My husband’s grandma used to make this for him on his birthday every year. I had a high standard to meet and this did it. Thank you for posting!! Happy New Year!

    1. ang1m January 2, 2016 at 9:09 pm

      That is so awesome! Penuche lovers are rare and have a refined taste, I think, so I am glad you found this special recipe! And a Happy New Year to you and yours too!

  3. Pagini May 25, 2015 at 7:22 pm

    I must try this penuche. I never taste it but now i must give it a try

    1. ang1m May 25, 2015 at 7:50 pm

      Let me know how you like it!

  4. ang1m March 2, 2015 at 2:54 pm

    hi Susan! Another penuche lover! With a family story link to the past! Yours is so cool! There are so many variations to penuche! This is a butterscotchy one, it is delish! I see it in the shop in Huntington Village, looking a little different, but penuche it is! The taste is there! Let me know if you try it! Thanks for viewing and commenting!

  5. Susan Pagano March 2, 2015 at 2:35 pm

    Every time I go into a shop that has fudge I ask if they have penuche. The answer is always no. My dad was from Poughkeepsie and we never failed to go to “The Confectionary” where we bought pounds of this fudge along with the most wonderful maple candies. Mom froze the fudge in small bits and we enjoyed it for months. I can’t wait to try this, Ang.


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