Linda Lou Bennett’s Penuche Fudge! This penuche vanilla fudge recipe comes from a treasured church cookbook that my Grandma and her friends created together back in the 70s! Melt-in-your-mouth fudge with rich butterscotch and a hint of vanilla — this classic candy recipe is perfect for the holidays (or anytime)! This is Day 4 of my 12 Days of Gluten-Free Christmas Treats! You can search “meaningful eats Penuche fudge” on google for the recipe OR find it linked in my bio. https://meaningfuleats.c

How to Make Penuche Fudge (easy Method)

Old-Fashioned Brown Sugar Penuche Fudge Ingredients: 1 cup unsalted butter (plus extra for greasing parchment) 2 cups packed brown sugar ½ cup whole milk 1 teaspoon vanilla extract 3½ to 4 cups sifted powdered sugar 1½ cups coarsely chopped pecans (plus extra for topping if desired) Directions: Step 1: Prepare the Pan Spray a 9×5-inch loaf pan with nonstick cooking spray and line with parchment paper. Lightly butter the parchment. Step 2: Cook the Base In a heavy-bottomed 2-quart saucepan, melt

🍬 Quick & Easy Penuche Fudge (Brown Sugar Fudge with Pecans) 📝 Ingredients 2 cups light brown sugar 1 cup granulated sugar 1 cup evaporated milk ½ cup unsalted butter 1 tsp vanilla extract 1–2 cups pecans (halves or chopped) 👩‍🍳 Instructions 1. Prep your pan Line an 8×8 inch baking pan with parchment paper. Sprinkle a handful of pecans on the bottom if you want a decorative top. 2. Cook the mixture In a medium saucepan: Add brown sugar, white sugar, evaporated milk, and butter. Bring to a ge