Ah, Penuche Fudge—that rich, buttery, caramel-like fudge made with brown sugar instead of white sugar. It’s creamy, melt-in-your-mouth, and perfect for a sweet treat or holiday dessert. Here’s a detailed recipe:
Penuche Fudge
Ingredients (makes about 2 lbs / 900 g)
- 2 cups packed light brown sugar
- 1 cup whole milk
- ½ cup unsalted butter (1 stick)
- 1 tsp vanilla extract
- 2 cups powdered sugar, sifted
- Optional: ½ cup chopped pecans or walnuts
Instructions
1. Prepare your pan
- Line an 8×8-inch (20×20 cm) pan with parchment paper or lightly grease it. Set aside.
2. Cook the brown sugar mixture
- In a medium saucepan over medium heat, combine brown sugar, milk, and butter.
- Stir constantly until butter melts and sugar dissolves.
- Bring to a boil, then reduce heat and simmer 5–7 minutes, stirring often.
3. Beat in powdered sugar
- Remove pan from heat.
- Gradually stir in powdered sugar until smooth and creamy.
- Stir in vanilla extract and nuts, if using.
4. Pour and set
- Pour mixture into prepared pan, spreading evenly.
- Let it cool at room temperature until firm (about 2–3 hours).
- Cut into squares once set.
Tips for Perfect Penuche Fudge
- Don’t overheat: Overcooking makes fudge grainy; simmer gently.
- Smooth texture: Use a wooden spoon or heatproof spatula to stir; avoid whisking which can create sugar crystals.
- Optional extras: Sprinkle a little sea salt on top for a sweet-salty twist, or drizzle melted chocolate for decoration.
- Storage: Keep in an airtight container at room temperature for up to a week, or refrigerate for longer.
If you want, I can also give a quick stovetop shortcut version that sets in under an hour and is just as creamy—perfect if you’re craving penuche fudge fast.
Do you want me to do that?
