Description
Penuche Fudge Recipe with sweet caramel flavor, easy to make, perfect for satisfying your sweet tooth! Butter, sugar, milk, and pecans.
Ingredients
Scale
- 2 cups packed light brown sugar
- 1 cup granulated sugar
- ⅔ cup heavy cream
- ⅔ cup whole milk
- 2 tablespoons unsalted butter, plus more for greasing
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup walnuts, toasted and roughly chopped (optional)
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 piece (approx. 40g)
- Calories: 180
- Sugar: 20
- Sodium: 80
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 1
- Cholesterol: 15