“This buttery rich, creamy, caramel-y praline soft fudge recipe is so delicious!
Bill’s mother made this old-fashioned penuche recipe which she got from HER mother. I date this back to the 1950’s or maybe the 1940’s. It was a hit back then and is still amazing now!
There are so many variations of Penuche Fudge! It is very popular in the southern United States as well as in New England, and the northeast, 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.
Penuche is thought to have originated in Portugal, and brought to the United States in the 1700’s to New England, particularly by the commercial whalers. So it is very popular in the northeast.
My husband’s grandmother was Scottish so she remembered the Scottish Tablet, or taiblet, which is harder and a little gritty. The sugar crystalizes. This recipe is not true Tablet, but it is an Americanized version that she passed on to her daughter who thankfully passed it on to me!
Every Christmas this recipe must be on my candy-making list or someone I know will complain!
Old Fashioned Penuche
- Candy Thermometer
- 2 cups brown sugar
- ½ cup evaporated milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup pecans coarsely chopped
- Butter an 8-inch square pan.
- In a medium-sized heavy-duty pan, cook the brown sugar and milk together over medium heat, stirring until the sugar is dissolved.
- Continue to cook slowly, stirring constantly until it reaches the soft ball stage of 236°on a candy thermometer.
- Remove from heat and stir in the butter.
- Cool slightly, then add the vanilla, salt, and pecans.
- With a large spoon, beat it vigorously until it is creamy and soft.
- Quickly pour it into the prepared pan.
- Cool it at room temperature for about an hour and then cut it into 16 small squares.
- Store the penuche in a covered container at room temperature.