This is my oldest son’s favorite homemade candy. While he was attending a summer school program at one of the local universities, I made him some. Living away from home five days a week and eating cafeteria food got old after the first week (it was a six week program). He was begging for homemade treats the first weekend home. I didn’t want to turn on the oven. That’s the beauty of fudge. I sent him a container full of the treat. Luckily for my other four kids, there was enough left over for them all to get a little sugar buzz after dinner.
When I was a little girl, I used to ask for penuche topped brownies for my birthday cake. I think I had it for my ninth, tenth, eleventh and twelfth birthdays. Then I discovered a sweetened condensed milk fudge frosting, but that’s another story.
1. Info for Penuche (Butterscotch Fudge)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Penuche (Butterscotch Fudge)
- 1½ cups brown sugar
- ⅓ cup milk
- 1 tsp vanilla
- 2½ to 3 cups powdered sugar
3. Directions:
- Boil the brown sugar and butter in a saucepan.
- Add the milk, stirring constantly and boil again.
- Remove from the heat and let cool to room temperature.
- Add the vanilla and beat in the powdered sugar until smooth and thick.
- Spread into an 8X8 pan, cover with waxed paper and refrigerate.
- Cut into squares and serve.
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