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Penuche Fudge



2 cups gentle 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 identical cake tin with parchment paper

In a heavy saucepan over medium-high warmth, soften the butter and brown sugar.

Warmth 2 to three minutes till butter is melted and brown sugar is melted

Add evaporated milk and convey to a boil

As soon as the combination involves a boil, take away the pan from the warmth and permit to chill for half-hour.

After half-hour, add salt and vanilla

Stir till properly combined

Slowly add the icing sugar

Stir in chopped walnuts

Spoon fudge combination into ready loaf pan

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

As soon as the fudge has set, lower it into squares and revel in!

Vitamin Data:


Quantity 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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