Go Back

Creamy Brown Sugar Penuche with Walnuts

This creamy brown sugar penuche with walnuts is a rich, fudge-like candy that combines simple pantry staples for a nostalgic treat perfect for sharing during the holidays or special gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 25 minutes
Servings: 81 squares
Course: Candy, Dessert
Cuisine: American, Holiday
Calories: 45
Ingredients Method Notes

Ingredients
  

For the candy
  • 1 teaspoon butter (for greasing) Use 1 teaspoon for greasing the foil.
  • 1/4 cup butter Remaining butter added later.
  • 2 cups packed brown sugar Provides deep flavor.
  • 1 cup granulated sugar
  • 3/4 cup 2% milk Can substitute with whole milk.
  • 2 tablespoons light corn syrup Could substitute with honey.
  • 1/8 teaspoon salt Can adjust based on butter used.
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts Chop finely for better texture.

Method
 

Preparation
  1. Line a 9-inch square pan with foil, leaving extra hanging over two sides. Rub the foil with 1 teaspoon butter.
Cooking
  1. In a large heavy saucepan, combine both sugars, milk, corn syrup, and salt. Stir constantly over medium heat until the mixture reaches a rapid boil.
  2. Stop stirring and let it cook until a candy thermometer reads 234°F, which is the soft-ball stage.
Adding Flavor and Cooling
  1. Take the pan off the heat. Add vanilla and remaining 1/4 cup butter without stirring. Let it cool undisturbed to 110°F.
Beating and Mixing
  1. Use a wooden spoon to beat the mixture until it thickens. Stir in walnuts and continue beating until very thick and glossy.
Spreading and Setting
  1. Spread the candy quickly into the prepared pan and let it stand until firm, about 1 hour.
  2. Lift it out by the foil, peel the foil away, and cut into 1-inch squares.
Storage
  1. Layer the squares with waxed paper in an airtight container. Store at room temperature or in the refrigerator.

Notes

This recipe is perfect for sharing and stores well. Consider substituting walnuts with pecans or omitting nuts for a nut-free version.