Introduction

This easy Penuche Fudge recipe delivers a rich, caramel-like treat with just a few simple ingredients. Brown sugar gives it that signature butterscotch flavor and creamy texture. For more sweet ideas, try this White Chocolate Cranberry Pecan Clusters Recipe. Perfect for holidays or everyday indulgence, this fudge is sure to become a favorite.

Ingredients

This old-fashioned Penuche Fudge combines rich brown sugar and cream to create a uniquely caramel-flavored treat with a wonderfully smooth, melt-in-your-mouth texture.

• 4 cups packed brown sugar
• 2 cups heavy cream (or half-and-half)
• 4 tablespoons unsalted butter
• 1 tablespoon light corn syrup
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Timing

Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

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 Pan

Gather 2 cups brown sugar, 1 cup granulated sugar, 1 cup heavy cream, 2 tablespoons butter, and 1 teaspoon vanilla extract. Butter an 8×8-inch baking dish and set it aside.

Ensure all ingredients are measured and ready before heating—this fudge moves quickly once cooked.

Step 2 — Combine Sugars and Cream

In a heavy-bottomed saucepan, combine the brown sugar, granulated sugar, and heavy cream. Stir over medium heat until sugars dissolve completely.

Use a wooden spoon or heatproof spatula to prevent crystallization on the pan sides.

Step 3 — Cook to Soft-Ball Stage

Bring the mixture to a boil without stirring. Attach a candy thermometer and cook until it reaches 236°F (113°C), the soft-ball stage.

Avoid scraping the pan sides during boiling to prevent graininess in your finished Penuche Fudge.

Step 4 — Cool Without Disturbing

Remove the pan from heat and add butter and vanilla—do not stir. Let the mixture cool undisturbed until the bottom of the pan feels lukewarm (about 110°F).

Cooling properly ensures the fudge will set with a smooth, creamy texture.

Step 5 — Beat Until Thickened

Vigorously beat the cooled mixture with a wooden spoon until it thickens, loses its gloss, and holds soft peaks. This may take 5–10 minutes.

Stop beating as soon as the fudge begins to hold its shape—overbeating can make it crumbly.

Step 6 — Transfer and Smooth

Quickly spread the thickened Penuche Fudge into the prepared pan. Use a buttered spatula to smooth the top evenly.

Work swiftly before the fudge sets completely for the neatest presentation.

Step 7 — Score and Cool Completely

Score the fudge into squares while still slightly soft. Let it cool completely at room temperature until firm.

For clean cuts, use a sharp knife and wipe it between slices.

Step 8 — Cut and Serve

Once fully set, cut the Penuche Fudge along the scored lines. Store in an airtight container with parchment between layers.

This fudge keeps well for up to two weeks when stored properly.

Nutritional Information

Calories	120
Protein	1g
Carbohydrates	20g
Fat	5g
Fiber	0g
Sodium	25mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder — Replace some confectioners’ sugar with vanilla or unflavored protein powder for a boost; adds a subtle creamy note.
• Monk fruit sweetener — Use in place of brown sugar for a lower-carb Penuche Fudge with a similar caramel flavor.
• Coconut oil — Swap butter for refined coconut oil to make dairy-free Penuche Fudge; choose refined for a neutral taste.
• Almond or oat milk — Substitute for regular milk to keep your fudge dairy-free; almond milk offers a nutty accent.
• Gluten-free vanilla — Ensure your extract is certified gluten-free, though most vanilla is naturally gluten-free.
• Low-sodium butter — Opt for a low-sodium or unsalted butter to reduce sodium content without losing richness.
• Maple syrup — Use in partial replacement of brown sugar for a nuanced, lower-glycemic sweetness.
• Nut butter — Add a spoonful of almond or cashew butter for extra protein and a deeper, nutty flavor.

Serving Suggestions

• Pair this rich Penuche Fudge with strong black coffee or a glass of cold milk to balance its caramel sweetness.
• Serve alongside a scoop of vanilla bean ice cream for a classic dessert pairing.
• Offer as a holiday treat during Christmas cookie exchanges or festive gatherings.
• Present on a decorative platter with assorted nuts and dried fruits for texture contrast.
• Cut into small squares for elegant party favors or dessert table offerings.
• Garnish with a light sprinkle of sea salt to enhance the buttery caramel flavor.

This Penuche Fudge makes a wonderful homemade gift when packaged in decorative tins or boxes.

Common Mistakes to Avoid

• Mistake: Not using a candy thermometer. Fix: Invest in a reliable thermometer to ensure you reach the precise soft-ball stage (234–240°F) for perfect Penuche Fudge texture.
• Mistake: Stirring the fudge while it’s boiling. Fix: Avoid stirring once the mixture reaches a boil to prevent sugar crystals from forming, which makes the fudge grainy.
• Mistake: Scraping the sugar crystals from the saucepan sides. Fix: Use a wet pastry brush to wash down any sugar crystals on the pan sides during heating for a smoother consistency.
• Mistake: Undercooking or overcooking the sugar syrup. Fix: Cook to the exact soft-ball stage; a few degrees off can result in fudge that’s too soft or unpleasantly hard.
• Mistake: Adding butter too early in the process. Fix: Stir in the butter only after removing the pan from heat to properly emulsify and enrich the Penuche Fudge.
• Mistake: Not allowing the mixture to cool sufficiently before beating. Fix: Let the fudge cool undisturbed to 110°F before beating; this ensures it thickens correctly and develops a creamy texture.
• Mistake: Overbeating the fudge after cooling. Fix: Beat just until the mixture loses its gloss and thickens; overbeating can make it crumbly and dry.
• Mistake: Using damp or improperly prepared pans. Fix: Always line your pan with parchment paper or foil to prevent sticking and allow for easy removal and cutting.
• Mistake: Storing Penuche Fudge improperly. Fix: Keep it in an airtight container with wax paper between layers to maintain freshness and prevent it from drying out.

Storing Tips

• Fridge: Store Penuche Fudge in an airtight container in the refrigerator for up to 2 weeks.
• Freezer: Wrap pieces tightly and freeze in a sealed container for up to 3 months.
• Reheat: Warm gently in the microwave at low power, stirring until smooth.

For food safety, always cool your Penuche Fudge to room temperature before refrigerating or freezing, and avoid leaving it at room temperature for more than 2 hours.

Conclusion

This Penuche Fudge is a simple, old-fashioned treat with rich brown sugar flavor. For another delicious brown sugar candy, try Simple ingredients, unforgettable flavor This Penuche Fudge is made with brown sugar for a melt-in-your-mouth candy youll love Old-fashioned goodness in every bite. Give this recipe a try and share your results in the comments!

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FAQs

What is Penuche Fudge?

Penuche Fudge is a creamy, old-fashioned confection made with brown sugar, butter, and milk instead of cocoa. It has a rich caramel flavor and a smooth, melt-in-your-mouth texture that distinguishes it from traditional chocolate fudge.

Why didn’t my Penuche Fudge set properly?

Your Penuche Fudge may not set if it wasn’t cooked to the correct soft-ball stage (234–240°F). Use a candy thermometer and avoid stirring once it begins to boil. Cooling and beating the mixture thoroughly after cooking is also crucial for the perfect consistency.

Can I add nuts or other mix-ins to this Penuche Fudge recipe?

Yes, you can stir in toasted pecans or walnuts after the Penuche Fudge has cooled slightly but before it sets. Adding mix-ins enhances the texture and flavor, making this classic treat even more delightful.