Handwritten recipe card for Penoche Fudge
by: salvagedrecipes

Penoche Fudge with Brown Sugar and Nuts

Penoche Fudge
Penoche fudge is a creamy, brown sugar-based confection that stands apart from traditional chocolate fudge thanks to its caramel-like flavor and silky texture. Rooted in early American candy-making traditions, it uses evaporated milk (referred to here as “Pet Milk”) and both brown and white sugars to achieve its signature taste. Often studded with nuts and lightly flavored with vanilla, Penoche fudge is a classic treat that brings nostalgic comfort and old-fashioned charm to dessert tables, particularly during holidays and special gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 30 minutes
Course Candy, Snack
Cuisine American
Servings 24 pieces
Calories 165 kcal

Ingredients
  

  • 1 cup brown sugar
  • 2 cups white granulated sugar
  • 1½ cups evaporated milk (e.g., Pet Milk, heated)
  • 1 tsp vanilla extract
  • 1 cup nuts (chopped, e.g., pecans or walnuts)
  • 2 tbsp flour
  • ¼ lb unsalted butter (added last)

Instructions
 

Step 1: Prepare the Mixture

  • In a large saucepan, combine brown sugar, white sugar, heated evaporated milk, and flour.
  • Stir well until smooth.

Step 2: Cook the Fudge

  • Cook over medium heat, stirring constantly.
  • Continue cooking until the mixture reaches 236°F on a candy thermometer (soft-ball stage).

Step 3: Finish the Fudge

  • Remove from heat.
  • Add butter and stir until melted and smooth.
  • Add vanilla and chopped nuts; mix well.

Step 4: Cool and Set

  • Let the mixture cool to 110°F without stirring.
  • Once cooled, beat until thick and creamy.
  • Pour into a buttered 8×8-inch pan and smooth the top.
  • Let set until firm, then cut into squares.

Tips

  • Use a heavy-bottomed saucepan to prevent scorching.
  • Stir constantly while cooking to avoid sugar crystallization.
  • Heat evaporated milk before adding, exactly as noted on the card.
  • Add butter last, as instructed, for best texture.
  • Use a candy thermometer for accuracy (cook to 236°F, cool to 110°F).
  • Beat well after cooling for a smooth, creamy fudge.
  • Lightly toast nuts for deeper flavor before adding.
  • Line the pan with parchment paper for easy removal.
  • Cut with a warm knife for clean edges.
  • Store tightly wrapped at room temperature for up to one week.

Nutrition

Calories: 165kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 38mgPotassium: 85mgFiber: 0.5gSugar: 24gVitamin A: 180IUCalcium: 45mgIron: 0.6mg
Keyword brown sugar dessert, holiday treat, homemade candy, nostalgic food, old-fashioned fudge, vintage candy
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