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Penoche Candy
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Vintage Recipe
Penoche Candy
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Penoche is a simple but delicious candy made from brown sugar, butter and milk. Penoche is a bit lighter than fudge and has a wonderful maple caramel flavor. Also known as brown sugar fudge candy, this classic recipe is from our vintage cookbook from 1951, Sue's Candy Kettle

Prep time
Bake/Cook time
0:08 to 0:12
Plan for

Chill 2+ hours

Makes 9 squares
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Penoche Candy
Light Brown Sugar
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:08 to 0:12
Plan For

Chill 2+ hours

Yield :
Makes 9 squares



  1. Prepare an 8x8-inch pan by buttering and covering with 2 strips of parchment paper for easy removal.
  2. In a large saucepan, combine brown and granulated sugar with milk and bring to a boil over medium-high heat stirring continously. Once boiling reduce heat to medium and continue cooking mixture, without stirring, until it reaches the soft ball stage, 238°F.
  3. Remove saucepan from heat and add the butter, vanilla and maple extract, but do not stir. Let the mixture cool undisturbed until it reaches 110 degrees F, about 20 minutes. 
  4. Once mixture is cool, stir until it turns creamy, and just starts to thicken, then add nuts. Working quickly, pour into prepared 8x8-inch pan. 
  5. Place candy in the refrigerator for 2+ hours to chill and harden. Cut into squares and serve. 


NOTE: Soft ball stage can take anywhere from 5 - 12 minutes. At this stage, a small amout of syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.

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