Penuche Fudge

Penuche Fudge

1/8 cup Butter or Margarine (1/4 stick, cold)
1 1/2 cup Sugar
1 cup Brown Sugar (loosely packed)
2/3 cup Evaporated Milk
4-5 oz Marshmallow Creme or Marshmallow Fluff (may substitute 2 cups of mini-marshmallows)
1 cup Walnuts or Pecans (optional, chopped)
1 tsp Vanilla Extract

Line a bread loaf pan with aluminum foil and set aside. Keep butter chilled.

Heat milk at Medium setting until warm then add sugars. Bring to a rolling boil (Medium-High) while stirring constantly with a wooden spoon. Add marshmallow creme – it may stop boiling. Mix thoroughly. Bring back to a boil for [5] full minutes by the clock (start once the marshmallow has melted AND the boil resumes) – don’t cheat this boil – five full minutes – err on the side to too long.

The mixture will start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little.

Remove from heat and add vanilla, nuts (optional), and butter. Let set unstirred for about 2 minutes – the butter should start to melt. Add flavor chips (optional – see below). Mix thoroughly and pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares.


This recipe doesn’t call for flavored chips but if you’d like to make it a bit smoother and with more character consider adding the following chips:

BUTTERSCOTCH CHIPS: 1-2 cups – adds a nice penuche-like flavor
VANILLA CHIPS: 1-2 cups – smoother and sweeter
CHOCOLATE CHIPS: 1-2 cups. Chocolate-Penuche. Only for Chocolate Lovers.

Leave a Reply

Your email address will not be published. Required fields are marked *