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Penuche Fudge

Penuche Fudge


2 cups light brown sugar

3 cups icing sugar, sifted

1 cup pecans or walnuts

2 sticks, (1 cup) butter, unsalted

5 ounces evaporated milk

¼ tsp salt

1 teaspoon vanilla extract

Non-stick spray


Spray a 9×5 loaf pan with the nonstick spray

Line the same cake tin with parchment paper

In a heavy saucepan over medium-high heat, melt the butter and brown sugar.

Heat 2 to 3 minutes until butter is melted and brown sugar is melted

Add evaporated milk and bring to a boil

Once the mixture comes to a boil, remove the pan from the heat and allow to cool for 30 minutes.

After 30 minutes, add salt and vanilla

Stir until well mixed

Slowly add the icing sugar

Stir in chopped walnuts

Spoon fudge mixture into prepared loaf pan

Place the loaf pan in the fridge for 20-25 minutes, uncovered

Once the fudge has set, cut it into squares and enjoy!

Nutrition Information:


Amount per serving: CALORIES: 302 | TOTAL FAT: 7g | SATURATED FATS: 1g | TRANS FAT: 0g | UNSATURATED FATS: 6 g | CHOLESTEROL: 4mg | SODIUM: 71mg | CARBOHYDRATES: 60g | FIBER: 1g | SUGAR: 58g | PROTEIN: 2g

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