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Course: CandyDifficulty: Medium



A rich brown sugar fudge with pecans or your choice of nuts.


  • 1-1/2 cups granulated sugar

  • 1 cup brown sugar

  • 1/3 cup light cream (10%)

  • 1/3 cup milk

  • 2 tablespoons salted butter

  • 1 teaspoon vanilla

  • 1/2 cup broken pecans or your nuts of choice (optional)


  • Line an 8 or 9-inch square pan with foil and butter heavily. Butter sides of a heavy 2-quart saucepan. In it combine sugars, cream, milk, and butter. Heat over medium heat, stirring constantly, till sugars dissolve and mixture comes to boiling. Then cook to soft-ball stage (238 F on your candy thermometer), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 F) without stirring. Add vanilla. Beat vigorously till fudge becomes very thick and starts to lose its gloss. Quickly stir in nuts, if using, and spread in prepared pan. Score in squares while warm; when firm, remove foil from pan and cut into 1-inch squares (an 8-inch pan will yield 64 thicker squares and a 9-inch pan will yield 81 thinner squares).


  • Alternate spellings: panuche, panocha (yes, we know the latter can mean something else in some cultures, thank you), and in Quebec, Canada, sucre à la crème.
  • Photo by Honey Bunny under Creative Commons license.


Name & Location
(example: Sue in LA)

This recipe I've been enjoying since childhood. It is perhaps the first thing I've ever made! We once called it Christmas candy.
- Cal Stanford in Seattle
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