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Brown Sugar Fudge

This is also known as penuche, panocha, ponoche, etc.


  • 2 cups granulated sugar
  • 2 cups brown sugar
  • 1 cup heavy cream
  • 2 tablespoons butter (plus more to grease a pan)
  • 1/4 cup water
  • 1 cup broken walnuts or pecans (optional)


  1. Butter a roughly 10 x 10-inch pan.
  2. Put all the ingredients except the nuts in a large saucepan. Bring to a boil, stirring only until the butter and sugars have melted. Cook at a rolling boil for exactly 5 minutes.
  3. Now pour into the bowl of a mixer. (No mixer? Make something else unless you feel a need for biceps-building.) Beat until the mixture is thick and lighter in color and has lost its gloss.
  4. Stir in the nuts and spoon into the buttered pan.
  5. Allow to cool very thoroughly before cutting into small squares.

Source: Vintage recipe from Rodney Cook, Georgia.

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