Penuche Fudge Recipe

The rich, caramel-like aroma of Penuche Fudge fills your kitchen with a nostalgic warmth that instantly transports you to grandmother’s candy table. This old-fashioned brown sugar confection offers a buttery, creamy texture with delicate notes of vanilla and toasted nuts that’s distinctly different from chocolate fudge varieties. Penuche Fudge has been a beloved holiday tradition for generations, particularly throughout New England where it originated. You’ll learn how to create this melt-in-your-mouth maple-brown sugar candy with simple ingredients and foolproof techniques that guarantee perfect results every time.

Why You’ll Love This Recipe

This classic Penuche Fudge recipe delivers consistent, impressive results that will have everyone requesting the recipe. The contrasting textures create an irresistible experience – a smooth, velvety fudge base highlighted by the gentle crunch of toasted walnuts. What makes this version special is its perfectly balanced sweetness that doesn’t overwhelm, allowing the caramel-like brown sugar flavor to truly shine.

Unlike store-bought versions, this homemade brown sugar fudge contains no artificial ingredients or preservatives. The recipe requires minimal equipment and simple pantry staples, making it accessible even for novice candy makers. The magical transformation from simple syrup to crystallized confection feels like kitchen alchemy, yet follows straightforward steps anyone can master.

Perhaps best of all, this Penuche Fudge recipe is incredibly versatile – perfect for holiday gift-giving, special dessert platters, or satisfying your own sweet tooth cravings any time of year.

Ingredients

For perfect Penuche Fudge, precision in ingredients and measurements is essential:

• 2 cups (400g) packed light brown sugar
• 1 cup (200g) granulated sugar
• ⅔ cup (160ml) heavy cream
• ⅔ cup (160ml) whole milk
• 2 tablespoons (28g) unsalted butter, plus more for greasing
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 cup (120g) walnuts, toasted and roughly chopped (optional)

The quality of your brown sugar matters significantly in this maple brown sugar fudge – fresh, moist brown sugar will produce the best flavor. Choose real vanilla extract rather than imitation for authentic taste. For the butter, unsalted varieties allow better control of the final salt content. While walnuts are traditional in Penuche Fudge, pecans make an excellent substitute if preferred.

Pro Tips

Use a candy thermometer
The most critical aspect of successful Penuche Fudge is achieving the correct temperature. Invest in a reliable candy thermometer and ensure it’s properly calibrated before beginning. The soft ball stage (236-238°F/113-114°C) is your target temperature – even a few degrees off can result in fudge that’s too soft or too hard. Avoid estimating by sight or timing, as accuracy is paramount.

Master the cooling period
After cooking, allow the fudge mixture to cool undisturbed to 110°F (43°C) before beating. This cooling phase is crucial as it allows proper crystallization to begin. Rushing this step by beating too soon results in grainy fudge, while waiting too long makes the mixture impossible to pour. Place your pot on a cooling rack rather than a cold surface to ensure even cooling.

Perfect the beating technique
The beating stage transforms the syrup into fudge through controlled crystallization. Beat the mixture vigorously with a wooden spoon until it loses its glossy appearance and becomes matte, thickens noticeably, and begins to hold its shape. Stop immediately when you notice resistance while stirring – overbeating creates dry, crumbly Penuche Fudge rather than the creamy texture desired.

Instructions

Step 1: Preparation

Line an 8-inch square pan with aluminum foil, leaving overhang on all sides. Lightly butter the foil. Measure all ingredients before beginning, as timing is critical once cooking starts. If using walnuts, toast them in a dry skillet over medium heat for 4-5 minutes until fragrant and lightly golden, then roughly chop and set aside.

Step 2: Combine and heat ingredients

In a heavy-bottomed 3-quart saucepan, combine brown sugar, granulated sugar, heavy cream, milk, butter, and salt. Clip a candy thermometer to the side, ensuring it doesn’t touch the bottom of the pan. Heat the mixture over medium heat, stirring constantly with a wooden spoon until the sugars dissolve completely and the butter melts.

Step 3: Cook to soft ball stage

Once the mixture comes to a boil, stop stirring (though occasional gentle swirling of the pan is fine). Allow it to cook undisturbed until it reaches exactly 236°F (113°C), the soft ball stage. This typically takes 10-15 minutes, but rely on your thermometer rather than timing. The mixture will bubble actively during this process.

Step 4: Cool the mixture

Without stirring, immediately remove the pan from heat and place it on a cooling rack. Allow the Penuche Fudge mixture to cool undisturbed until it reaches 110°F (43°C), which takes approximately 30-45 minutes. Add the vanilla extract but don’t stir it in yet.

Step 5: Beat and set

Using a wooden spoon, begin beating the fudge vigorously. This develops the creamy texture through controlled crystallization. After about 5-8 minutes of continuous beating, the mixture will thicken, lose its glossy appearance, and begin to hold its shape. When you notice significant resistance to stirring, quickly fold in the toasted nuts and immediately transfer to your prepared pan. Working quickly, spread the fudge evenly with a buttered spatula.

Step 6: Cut and serve

Allow the Penuche Fudge to set completely at room temperature, about 2 hours. Once firm, use the foil overhang to lift the fudge from the pan. With a sharp knife, cut into 1-inch squares, cleaning the knife between cuts for neat edges. Your creamy brown sugar fudge is now ready to enjoy or package as gifts.

Variations

Maple Penuche Fudge
For an enhanced maple flavor profile, replace ¼ cup of the brown sugar with pure maple syrup (the real kind, not pancake syrup). Additionally, add ½ teaspoon of maple extract along with the vanilla for a more pronounced maple taste. This variation makes a wonderful autumn or winter holiday treat that highlights the natural affinity between maple and brown sugar flavors in Penuche Fudge.

Butterscotch Penuche
Create a richer, butterscotch variation by using dark brown sugar instead of light, and increase the butter to 3 tablespoons. Add ¼ teaspoon of butter extract along with the vanilla for an enhanced butterscotch flavor. This variation produces a deeper caramel taste that pairs beautifully with the addition of butterscotch chips (½ cup) folded in at the end of beating.

Dairy-Free Penuche
For those avoiding dairy, substitute the heavy cream and milk with full-fat coconut milk (1⅓ cups total), and replace the butter with coconut oil or a plant-based butter alternative. The coconut adds a subtle complementary flavor to the traditional brown sugar fudge taste while maintaining the creamy texture that makes Penuche Fudge so irresistible.

Storage and Serving

Store your Penuche Fudge in an airtight container with parchment paper between layers to prevent sticking. At room temperature, it remains fresh for 7-10 days. For longer storage, refrigerate for up to 3 weeks, allowing it to come to room temperature before serving for the best texture and flavor. You can also freeze the fudge for up to 3 months, tightly wrapped in plastic and placed in a freezer container.

When serving Penuche Fudge, consider these delightful pairings:

• Arrange on a dessert platter alongside complementary confections like chocolate fudge and shortbread cookies for textural contrast
• Serve with hot coffee or espresso, as the bitter notes beautifully balance the sweet, caramel-like flavor of the fudge
• Pair with apple slices for a refreshing counterpoint to the rich, buttery sweetness

For gift-giving, wrap individual pieces in parchment paper and present in decorative tins or boxes with a ribbon and personalized tag for a thoughtful homemade present.

FAQs

Why did my penuche fudge turn out grainy?
Grainy texture usually results from sugar crystallization occurring too quickly or unevenly. Ensure you’re not stirring during the boiling phase, and don’t begin beating until the mixture has properly cooled to 110°F.

Can I make penuche fudge without a candy thermometer?
While a thermometer provides the most reliable results, you can use the cold water test: drop a small amount of the hot mixture into cold water; when it forms a soft ball that flattens when removed, it’s ready (236°F).

Why didn’t my fudge set properly?
Undercooked fudge won’t set correctly. The mixture must reach the soft-ball stage (236-238°F). Humidity can also affect setting, so avoid making fudge on very humid days.

Can I substitute white sugar for brown sugar?
No, brown sugar is essential for Penuche Fudge as it provides the characteristic caramel flavor and color. The molasses in brown sugar is what makes penuche distinct from other fudge varieties.

How can I tell when I’ve beaten the fudge enough?
Stop beating when the fudge loses its shine, thickens noticeably, and begins to hold its shape. If you wait until it’s completely stiff, it may be too late to pour into the pan.

Conclusion

This Penuche Fudge is comfort food at its finest — a velvety, caramel-kissed confection that bridges generations with its timeless appeal. It’s the kind of treat that creates instant nostalgia, whether you’re experiencing it for the first time or the fiftieth. The magical transformation of simple ingredients into this buttery, nutty delicacy feels special every time you make it. Whether given as a heartfelt homemade gift or served as the sweet finale to a family gathering, this brown sugar fudge creates moments of pure joy with every creamy, melt-in-your-mouth bite.

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