2015 Recipe Contest Submissions

Penuche Fudge


2 Cups brown sugar
2/4 Cups milk
Dash salt
4 Tablespoons butter
1 Teaspoon vanilla
1/2 Cup chopped nuts (if desired)


Combine the brown sugar, milk, salt, and butter into large saucepan. Stir only until sugar dissolves. Boil to soft ball stage (236 degrees). Turn off stove. Let sit until it cools to lukewarm (110-120 degrees)

Add vanilla and nuts. Beat until no longer glossy and begins to thicken. Pour on buttered platter.

Michele Miller

Although it can be tricky to get the timing and amount of the beating down for the best consistency, this is delicious fudge that has been a Christmas candy tradition in my family for generations. I still periodically make this fudge and it brings back all my childhood memories of Christmas.