Ingredients for Buttery Penuche Brown Sugar Fudge
- 1 (5 ounce) can evaporated milk
- 2 cups packed light brown sugar
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered Sugar (no measurement found in recipe)
- 1 cup chopped pecans or walnuts
- 1 (10 ounce) package milk chocolate chips
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How to Make Buttery Penuche Brown Sugar Fudge
- In a large, heavy-bottomed saucepan, combine the butter and brown sugar over medium heat.
- Cook, stirring constantly, until the butter is melted and the sugar is dissolved.
- Bring the mixture to a boil, stirring frequently.
- Reduce the heat to low and simmer for 5 minutes, stirring constantly, until the mixture thickens slightly.
- Remove from heat and stir in the evaporated milk, vanilla extract, and salt.
- Stir in the chocolate chips until melted and smooth.
- Stir in the pecans or walnuts, if desired.
- Pour the fudge into a greased 8x8 inch baking pan.
- Let cool completely at room temperature before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
42g
Fat
7g
Carbs
3g