Brown Sugar Penuche Fudge {Recipe}

You know how every so often, you’ll hear people say, “Hey! It’s national peanut butter day!” and you’re all, “Yeah, you totally made that up.”? {If you have no idea what I’m talking about, just smile and nod politely so I don’t feel like an idiot. Although, if someone sees you smiling and nodding at your computer, then YOU might feel like an idiot, so… whatever. Do what you want.}

Turns out, there’s a food holiday for every single day of the year. Don’t believe me? Then check out this website. Told ya.

We randomly discovered that site a couple of years ago and it’s now bookmarked on our computer and the boys check it regularly. And, last year at Christmas, I actually found a cookbook called FoodFest 365!: The Officially Fun Food Holiday Cookbook that is based on this very idea. So of course I had to buy it for Dave.

The boys have made a game out of this book: You say a date. 2. The person with the book checks that date and tells you what day it is. 3. You decide whether or not you like the food being celebrated that day. 4. If you like it, you get a point. If you don’t, the other person gets a point. Example 1: August 13. National Filet Mignon Day. Yes, I like it. Point for me. Example 2: October 9. National Moldy Cheese Day. {Seriously? Who decides these things??} Um, gag. Point for David.

Yeah. My kids aren’t at all competitive.

If you didn’t care for {or believe} my National Moldy Cheese Day example, see if any of this randomness tickles your fancy: February 23: Dog Biscuit Appreciation Day. March 5: National Cheese Doodle Day. March 30: Turkey Neck Soup Day. July 8: Don’t Put All Your Eggs in One Omelette Day. October 14: National Chocolate-Covered Insects Day. December 18: National Roast Suckling Pig Day. {Again, I swear, I am not making these up.}

Or, my all-time favorite: August 3: Grab Some Nuts Day. {Hee hee hee… I have the maturity level of a 12-year-old boy, so that is just plain funny right there.}

Anyway. This very long, rambling introduction is my way of saying: “Happy Penuche Fudge Day, y’all!”

Penuche Fudge recipe from Endlessly Inspired - a sweet, creamy brown sugar-based candy. So delicious!

In case you’re not familiar with penuche fudge {we just called it penuche – pronounced “pen-oo-chee” – when I was growing up}, it’s a brown sugar-based candy. It’s sweet and creamy and absolutely delicious, and my grandmother used to make it all the time. In fact, it’s one of the very first foods I remember making as a kid.

Penuche Fudge recipe from Endlessly Inspired - a sweet, creamy brown sugar-based candy. So delicious!

I’ve found several different recipes online, and some call for corn syrup, evaporated milk, white chocolate … you name it. The recipe I use, and the one I’m sharing with you today, is my Grandma’s. It just uses brown sugar, milk, butter and vanilla. That’s it. It’s super easy, and crazy delicious. Although it’s also quite easy to eat an entire batch yourself, so don’t say I didn’t warn you.


2 lbs (32 oz) light brown sugar
4 Tbsp butter
2/3 cup milk
2 tsp vanilla

Prepare 8″x8″ pan with oil or cooking spray.

Combine brown sugar, butter and milk in a medium saucepan over medium/high heat. Boil, stirring occasionally, until mixture reaches 238 degrees F {soft ball stage} on a candy thermometer. Remove from heat, add vanilla and beat until mixture becomes creamy and loses its glossy look {approx. 1-2 minutes}. Quickly pour into prepared pan {be sure to move quickly, because mixture hardens VERY rapidly} and cut into squares.

Penuche Fudge recipe from Endlessly Inspired - a sweet, creamy brown sugar-based candy. So delicious!


If you liked this, be sure to check out these other treats!


Crispy, cinnamon sugar-topped, chocolate chip cookie dough-filled baked wontons. Holy moly, these look amazing!Chocolate Chip Cookie Dough Wontons


Light, fluffy lemon mousse layered with vanilla wafer cookies, served as a push pop. This sounds so delicious! Lemon Cloud Push Pops


Make homemade magic shell ice cream topping in about a minute, with only two ingredients!!Homemade Magic Shell


Cake Batter Bark: Sweet, delicious cake batter sandwiched between layers of milk and white chocolate. What a fun treat, and way easier than cake pops!Cake Batter Bark



Disclosure of Material Connection: Some of the links in the post above may be affiliate links. Among others, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commissionโ€™s 16 CFR, Part 255: โ€œGuides Concerning the Use of Endorsements and Testimonials in Advertising.โ€

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  • Tyne
    July 22, 2013 at 11:44 am

    Hello there! Visiting from Making the World Cuter Monday ๐Ÿ™‚ I’ve never had penuche fudge before, but this looks so delicious!

  • Marianne
    July 24, 2013 at 9:18 am

    Yum it looks scrumptious! Thanks for sharing ๐Ÿ™‚

  • Anne
    July 25, 2013 at 5:52 pm

    Your recipe, in its most basic form, looks amazing. My grandma (and mom) also loved making (and eating) Penuche. And the recipe they use is pretty similar to this.
    Great photos, too!

  • Zainab @ Blahnik Baker
    July 25, 2013 at 8:14 pm

    This recipe looks easy and so amazing!! I found your blog through GYBN party and I am so happy did!

  • Stacia
    July 25, 2013 at 9:08 pm

    Just thought I would let you know that I mentioned you and this recipe in one of my blog posts today about my own penuche fudge experience inspired by you. http://www.thehomeyowl.blogspot.com/2013/07/penuche-fudgeor-those-days-when-you.html

  • Ruth @ Living Well Spending Less
    July 26, 2013 at 7:04 pm

    Ooooo… chocolate!! This fudge looks delicious!! Thank you so much for sharing this recipe and for linking it up to Thrifty Thursday!

  • Angela C
    July 27, 2013 at 1:21 pm

    Yum, just pinned this. Being Scottish I love a great fudge recipe, cant wait to try it out ๐Ÿ™‚

  • Leslie
    July 28, 2013 at 1:33 pm

    I need to look into that book, it sounds like a lot of fun.

    Thank you for linking up to Raising Imperfection!
    Make sure to check back on Friday to see if you were featured.

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    July 29, 2013 at 3:38 am

    This looks absolutely gorgeous! I’d love for you to pop over and link this up at a link party I’m hosting ๐Ÿ˜€


  • Lanaya | Raising Reagan
    July 30, 2013 at 10:39 am

    Yes please! And what a great website. Thank you for the resource.

    Thank you for linking to Raising Imperfection.
    Please come back Friday to see if you were featured. ๐Ÿ™‚

    (ยธยค Lanaya | xoxo

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  • Anne @ Domesblissity
    July 31, 2013 at 7:14 am

    Oh Jenn! This looks beautiful. I can vaguely remember my Mum making something like this too. Thank you so much for linking up to Thriving on Thursday last week. I can’t wait to give this a try. I’m featuring this at tomorrow’s party.

    Anne xx

  • Jenn
    July 31, 2013 at 8:13 am

    Thanks, everyone! It really is delicious. ๐Ÿ™‚

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  • Erin | The Emerging Foodie
    September 11, 2013 at 8:54 pm

    Wow, this looks awesome! I love that you have the food holidays in a book! I’ve always enjoyed the random holidays but having them in a book sounds like so much fun! ๐Ÿ™‚

  • Michelle
    October 8, 2013 at 8:14 am

    My daughter loves penuche fudge! I will share the recipe. Those random food holidays crack me up…they have that random stuff for everything, it seems like. Did you know there is A National Sleep in Public Day? Bizarre, right?! Visiting from SITS, and very glad I did!

  • Linda @ With A Blast
    October 8, 2013 at 8:30 am

    I have been trying to make perfect fudge for years and it just never comes out 100% Your recipe looks easy enough – I just might be able to pull it off ๐Ÿ™‚ {over from SITS !}

    • susan schwabe
      March 8, 2017 at 11:35 pm

      Hi! The trick with Penuche is never to try and make it in high humidity, and to watch the thermometer like a Hawk! Having been making Penuche since I was 7 makes me pretty experienced at it. also, you can pour it over pecans on a piece of waxed or parchment paper for a thinner luscious yummy dreamy…….

  • Seana Turner
    October 8, 2013 at 8:59 am

    Yep, saw the title of this post on the SITS and had to come here before even checkin in on roll call. YUM! Can’t wait to try it. Fudge is a huge hit around here, and I love giving it as gifts at the holidays. I have a couple of recipes I like, but this would be a nice addition to the little white boxes:)

  • Sheila Skillingstead
    October 8, 2013 at 9:36 am

    It looks delicious. Thanks for the link. I’m going to find out what my birthday food is. Hopefully it is something tasty with chocolate. Enjoy your SITS Day.

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  • Chris Carter
    October 8, 2013 at 10:25 am

    HA!! I love your sense of humor!! And you have ALL boys in your life so THAT day is the best one to GRAB!! LOL
    This recipe looks totally worth trying- it’s easy and LOOKS delicious!!

  • Pary Moppins
    October 8, 2013 at 11:22 am

    If it had pecans in it, it would be like what I call pralines. Looks delicious!

  • Krystle Cook
    October 8, 2013 at 11:33 am

    I’ve never heard of penuche before but that fudge looks so good! I will have to test it out on my boys sometime.

  • Sarah
    October 8, 2013 at 11:43 am

    I’ve never head of penuche fudge, but the ingredients used sound DELICIOUS! I’m a fellow baker, so if youโ€™re ever looking for new recipes to try or DIY tutorials, Iโ€™d love for you to visit me at Domestic Femme! Happy SITS Day!

  • Colleen
    October 8, 2013 at 12:30 pm

    Yummy! First thing I saw on your blog! Happy SITS Day! Mu stomach is grumbling…

  • Kimberly H. Smith
    October 8, 2013 at 7:40 pm

    Just had to pin this to my Pinterest board, Jenn. It could have turpentine in it for all I care. The pic was just too enticing not to. Enjoy your SITS Day!

  • Samantha
    October 9, 2013 at 7:30 pm

    Officially drooling!!!! OMG! YUM!

  • Shelia
    October 30, 2013 at 4:09 am

    This looks amazing! *grabs pen and paper*

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  • Margie
    December 10, 2013 at 7:01 pm

    Thank you, I have looked for this for a long time. My Aunt used to make it. I loved it so much she would would make a batch just for me. I can’t find her recipe but this looks like it. Thanks so much!

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  • Lauren
    April 24, 2014 at 4:08 pm

    Looks so good! Amazing photography! Stopping by from SITS ๐Ÿ™‚
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  • Debbie
    April 24, 2014 at 4:10 pm

    YUM and YES PLEASE!!! Stopped by from SITS! ๐Ÿ˜‰
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  • Helen- Life in Random Bits
    April 24, 2014 at 4:19 pm

    Oh wow, that looks delicious. I love brown sugar desserts and sweets and this one certainly fits the bill!
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  • Diana Foree
    April 24, 2014 at 4:24 pm

    I have not heard of Penuche for many years. This looks easy to make and delicious!
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  • Christina
    April 24, 2014 at 4:35 pm

    I don’t know if you’ve ever heard of Scottish Tablet, but this sounds very similar. Love brown sugar flavored-anything!!

  • danielle
    April 24, 2014 at 6:48 pm

    Im a sucker for any kind of fudge but this looks awesome! Visiting from the SITS link up.

  • Mallory
    April 24, 2014 at 8:52 pm

    Hmmm. I’ve never had this before, but I love anything sweet! I may have to try this one.

  • Mallory
    April 24, 2014 at 8:53 pm

    Hmmm. never had this before. Sounds delicious though! I can’t stay away from anything sweet.
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  • nicole
    April 24, 2014 at 10:18 pm

    Yum! Can’t wait to try! Pinned for later ๐Ÿ™‚
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    April 25, 2014 at 12:03 am

    G’day! Looks very yum and wish I could try now!
    Cheers! Joanne
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  • Alice
    July 24, 2014 at 3:04 pm

    Hi there! Recipe looks delicious and my attempt is cooling on the counter as we speak. ๐Ÿ™‚ For those of us new to fudge making though, you might want to specify that the mixture should be allowed to cool down to 110 degrees Fahrenheit before adding the vanilla and stirring (had to look up another penuche recipe to find that out). Dumping the vanilla in right after the mixture has been removed from heat causes it to pop pretty violently, sending molten little globs of candy flying. Ouch!

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  • melanie
    September 20, 2014 at 5:26 pm

    I tried to make the fudge, but I am very unfamiliar with what a “softball stage” is… Penuche is my favorite fudge. About how long do I need to boil it before it reaches softball stage? I just poured it into a prepared pan and it’s still liquidy. I let it boil for 3.5 minutes. Thank you

    • Jenn
      September 21, 2014 at 11:14 am

      Hi Melanie! Softball stage is 238 degrees. I’m not entirely sure how long it takes to reach that stage, but it is probably a lot closer to 10-15 minutes. To be completely accurate when making candy, you should have a candy thermometer. They’re not expensive, and you can often pick them up at the grocery or craft store. Good luck!

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  • frances jane
    November 6, 2015 at 8:45 pm

    This is the way my Great Grandmother made penuche,her recipe called for teacups of brown sugar and cream and a lump of butter the size of an egg.she never had a measuring cup.This brought back so many memories and made me want penuche.I would crack and pick out hickory nuts to put in it for her.

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  • Dave Lemmon
    January 18, 2016 at 12:16 am

    I made this recipe and I think you meant 2 cups brown sugar not 2 lbs.(32oz). It turned out way too sugary. Made a 2nd batch and it turned out great. Let it cool down to 110 deg. before adding the vanilla.

    • Jenn
      January 18, 2016 at 6:52 am

      Hi Dave! Nope, this is my grandma’s recipe and the amounts are correct. It’s supposed to be sugary, almost like maple sugar candy. Thanks for the tip on letting it cool before adding the vanilla!

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    June 17, 2016 at 12:34 pm

    I made the Penuche recipe this morning for a gift for my Father-in-law. He devours his (92 year old) Mother’s penuche at Christmas every year. I was looking for a recipe that I felt she would make. With basic ingredients she would have available on the farm. Found this one. I trusted my candy thermometer (even though the mixture seemed runny), poured into a metal bowl to beat, and just finished quickly spatula’ing the mixture into a 9×9 lined with Parchment. Then I tasted the leavings in the bowl and my taste buds were in heaven!!! Thank you, thank you!

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