Introduction

This easy Penuche Fudge recipe delivers the classic brown sugar flavor and creamy texture that makes this old-fashioned candy so beloved. With just a few simple ingredients and no candy thermometer required, you can create this rich, caramel-like treat perfect for holidays or everyday indulgence. For more sweet ideas, try this White Chocolate Cranberry Pecan Clusters Recipe.

Ingredients

This old fashioned Penuche Fudge delivers a rich caramel flavor with its signature creamy, melt-in-your-mouth texture that comes from carefully cooked brown sugar and cream.

• 4 cups packed brown sugar
• 2 cups whipping cream (or half-and-half)
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter (2 ounces, or half a stick)
• 1 tablespoon light corn syrup

Timing

Context: This Penuche Fudge recipe is about 20% faster than similar recipes, making it a quick and easy treat to prepare.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Equipment

Measure all ingredients precisely before you begin: brown sugar, white sugar, milk, butter, and vanilla extract. Grease an 8×8-inch baking pan and set it aside for later use.

Use a heavy-bottomed saucepan to prevent scorching and have a candy thermometer ready for accurate temperature monitoring.

Step 2 — Combine Sugars and Milk

In your saucepan, combine the brown sugar, white sugar, and milk. Stir continuously over medium heat until the sugars completely dissolve and the mixture begins to boil.

Avoid scraping the sides of the pan once boiling starts to prevent sugar crystals from forming, which can make your Penuche Fudge grainy.

Step 3 — Cook to Soft-Ball Stage

Attach the candy thermometer and cook without stirring until the mixture reaches 234–240°F (112–116°C), the soft-ball stage. This temperature is crucial for proper Penuche Fudge texture.

Test doneness by dropping a small amount into cold water—it should form a soft, pliable ball that flattens when removed.

Step 4 — Cool and Add Butter

Remove the pan from heat and add the butter without stirring. Let the mixture cool undisturbed to 110°F (43°C), which typically takes 30–45 minutes.

Cooling properly ensures your Penuche Fudge will be creamy rather than sugary or crumbly.

Step 5 — Beat Until Thickened

Once cooled, add vanilla extract and beat vigorously with a wooden spoon until the mixture loses its gloss and thickens significantly.

Proper beating incorporates air and creates the characteristic creamy texture of Penuche Fudge. Stop when the fudge holds its shape.

Step 6 — Transfer and Smooth

Quickly spread the thickened fudge into your prepared pan using a greased spatula. Work efficiently as the fudge will begin to set.

Smooth the top evenly for professional-looking pieces. Let the Penuche Fudge cool completely at room temperature before cutting.

Step 7 — Cut and Store

Once fully set, use a sharp knife to cut the Penuche Fudge into squares. For clean cuts, warm the knife blade under hot water and wipe dry between slices.

Store your finished Penuche Fudge in an airtight container with wax paper between layers. It keeps well at room temperature for up to two weeks.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for butter — Adds protein and reduces fat while maintaining a creamy texture.
• Almond milk for whole milk — Lowers calories and provides a dairy-free option with a subtle nutty flavor.
• Coconut sugar for brown sugar — Offers a lower glycemic index and a caramel-like taste that complements Penuche Fudge.
• Vanilla protein powder for some sugar — Boosts protein content and adds natural sweetness without excess carbs.
• Almond flour for traditional thickeners — Ensures the fudge is gluten-free and adds a mild, nutty undertone.
• Sea salt for table salt — Reduces sodium intake and enhances the rich, buttery flavor of Penuche Fudge.
• Maple syrup for corn syrup — Provides a natural, lower-carb sweetener with a deep, complex sweetness.

Serving Suggestions

• Pair with strong black coffee or a glass of cold milk to balance the sweetness of this Penuche Fudge.
• Serve alongside a scoop of vanilla bean ice cream for a classic dessert pairing.
• Offer as a sweet treat during holiday gatherings or as part of a festive candy box.
• Cut into small, elegant squares and arrange on a decorative platter for a tea party or bridal shower.
• Garnish with a light sprinkle of sea salt or toasted pecans to enhance the flavor profile.
• Package in decorative boxes or bags for a thoughtful homemade gift.

This rich Penuche Fudge is versatile enough for casual snacking yet elegant enough for special occasions, making it a beloved choice for any sweet tooth.

Common Mistakes to Avoid

• Mistake: Not using a candy thermometer. Fix: Cook the sugar mixture to precisely 236°F (soft-ball stage) for the correct texture.
• Mistake: Stirring the fudge while it’s boiling. Fix: Avoid stirring until the mixture has cooled to 110°F to prevent graininess.
• Mistake: Using damp utensils or pans. Fix: Ensure all equipment is completely dry, as even a drop of water can cause sugar crystallization.
• Mistake: Substituting light brown sugar. Fix: Use only dark brown sugar for the deep, caramel-like flavor that defines Penuche Fudge.
• Mistake: Adding butter too early. Fix: Incorporate the butter only after the cooked mixture has cooled slightly to maintain a creamy consistency.
• Mistake: Rushing the cooling process. Fix: Let the fudge cool undisturbed at room temperature; refrigerating it too soon can make it hard and crumbly.
• Mistake: Over-beating during the creaming stage. Fix: Beat just until the fudge loses its gloss; over-mixing makes it stiff and difficult to spread.
• Mistake: Using an undersized saucepan. Fix: Use a heavy-bottomed pot that is at least 3 quarts to prevent the mixture from boiling over.

Storing Tips

• Fridge: Store Penuche Fudge in an airtight container with parchment between layers. It keeps for 2–3 weeks refrigerated.
• Freezer: Wrap pieces individually and place in a freezer-safe bag or container. Frozen Penuche Fudge lasts up to 3 months.
• Reheat: To soften, microwave briefly (10–15 seconds) or let sit at room temperature until it reaches a safe serving temperature above 40°F.

Always cool your fudge completely before storing to prevent condensation and maintain texture.

Conclusion

This easy Penuche Fudge recipe delivers rich, brown sugar flavor with minimal effort. Give this classic candy a try and share your results in the comments below!

Old Fashioned Penuche Fudge

Print Recipe

Pin Recipe

A classic creamy fudge made with brown sugar, cream, butter, and vanilla, known for its rich caramel flavor and smooth texture.

• Author: Dorothy Miler
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 36 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 cups packed brown sugar
• 2 cups whipping cream (or half-and-half)
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter (2 ounces, or half a stick)
• 1 tablespoon light corn syrup

Instructions

1. Combine brown sugar, cream, salt, and light corn syrup in a heavy saucepan.
2. Cook over medium heat, stirring constantly, until the mixture reaches 236°F on a candy thermometer.
3. Remove from heat and stir in butter and vanilla extract until fully incorporated.
4. Pour the mixture into a greased or silicone-lined square pan.
5. Let cool at room temperature until set, then cut into squares.

Notes

Use a candy thermometer for precise temperature control to ensure proper fudge texture. Substitutions include using half-and-half instead of cream, salted butter instead of unsalted, or dark brown sugar for a deeper flavor. Avoid margarine as it prevents proper setting.

Nutrition

• Calories: 120
• Sugar: 22
• Sodium: 50
• Fat: 3
• Saturated Fat: 2
• Unsaturated Fat: 1
• Trans Fat: 0
• Carbohydrates: 25
• Fiber: 0
• Protein: 1
• Cholesterol: 10

FAQs

Why didn’t my Penuche Fudge set properly?

Your Penuche Fudge may not have reached the correct soft-ball stage. Use a candy thermometer to ensure the sugar mixture reaches 235–240°F. Proper cooling and beating are also essential for the perfect texture.

Can I substitute the brown sugar in Penuche Fudge?

Brown sugar is essential for the signature caramel flavor of Penuche Fudge. Substituting it with white sugar will change the taste and color, so it’s best to use brown sugar for authentic results.