Recipe For Penuche (Butterscotch Fudge)


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:

  1. Boil the brown sugar and butter in a saucepan.
  2. Add the milk, stirring constantly and boil again.
  3. Remove from the heat and let cool to room temperature.
  4. Add the vanilla and beat in the powdered sugar until smooth and thick.
  5. Spread into an 8X8 pan, cover with waxed paper and refrigerate.
  6. Cut into squares and serve.

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