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Old Fashioned Penuche

An oldie but goodie recipe for Penuche that is the buttery rich, fudgy, caramel-y kind. It is SO GOOD! It is a treasured recipe. of mine that dates back to the 1950's or 1940's.
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Prep Time15 mins
Cook Time15 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 171


  • Candy Thermometer


  • 2 cups brown sugar
  • ½ cup evaporated milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 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.
Calories: 171kcal | Carbohydrates: 29g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 47mg | Potassium: 87mg | Fiber: 1g | Sugar: 28g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg