Introduction

This easy Penuche Fudge recipe delivers a rich, caramel-like treat that requires no candy thermometer. Made with brown sugar, butter, and milk, this old-fashioned confection has a wonderfully creamy texture and deep butterscotch flavor. For other simple sweet ideas, try this White Chocolate Cranberry Pecan Clusters Recipe or this Reese’s Peanut Butter Cup Cheesecake Recipe.

Ingredients

This old fashioned Penuche Fudge delivers a rich, caramel-like flavor with a wonderfully smooth, melt-in-your-mouth texture that comes from carefully selected ingredients.

• 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 thanks to its simplified cooking process.

Step-by-Step Instructions

Step 1 — Prepare Your Pan and Ingredients

Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Measure all ingredients—brown sugar, white sugar, butter, milk, and vanilla—before you begin cooking.

Tip: Use fresh, soft brown sugar for the best flavor and texture in your Penuche Fudge.

Step 2 — Combine and Melt Ingredients

In a heavy-bottomed saucepan, combine brown sugar, white sugar, butter, and milk. Stir over medium heat until the butter melts and sugars dissolve completely.

Tip: Use a wooden spoon or heatproof spatula to prevent scorching and ensure even heating.

Step 3 — Cook to Soft-Ball Stage

Bring the mixture to a boil without stirring. Attach a candy thermometer and cook until it reaches 234–240°F (soft-ball stage). This usually takes 10–15 minutes.

Tip: If you don’t have a thermometer, test by dropping a small amount into cold water—it should form a soft, pliable ball.

Step 4 — Cool Without Stirring

Remove the pan from heat and let it cool undisturbed until the bottom of the pan feels lukewarm (about 110°F). Do not stir during this cooling phase.

Tip: Cooling too quickly or stirring too soon can cause graininess in your Penuche Fudge.

Step 5 — Beat Until Thickened

Add vanilla extract and beat vigorously with a wooden spoon until the mixture loses its gloss, thickens, and begins to hold its shape. This may take 5–10 minutes.

Tip: Stop beating as soon as the fudge starts to thicken and hold peaks—overbeating can make it hard and crumbly.

Step 6 — Spread and Set

Quickly transfer the fudge to the prepared pan and spread evenly with a spatula. Let it cool completely at room temperature until firm.

Tip: For clean cuts, score the Penuche Fudge into squares while it’s slightly warm, then finish cutting once fully set.

Step 7 — Slice and Store

Use the parchment overhang to lift the fudge from the pan. Cut into 1-inch squares with a sharp knife. Store in an airtight container with wax paper between layers.

Tip: Penuche Fudge keeps well for up to 2 weeks at room temperature or can be frozen for longer storage.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for butter — Adds protein while maintaining creaminess with a slight tang.
• Almond milk for whole milk — Creates a dairy-free Penuche Fudge with a nutty undertone.
• Monk fruit sweetener for brown sugar — Reduces carbs and calories while keeping caramel-like flavor.
• Vanilla protein powder for some sugar — Boosts protein content and adds subtle vanilla notes.
• Sea salt for regular salt — Provides lower sodium with enhanced mineral flavor.
• Coconut oil for butter — Offers dairy-free richness with a hint of tropical flavor.
• Oat flour (certified gluten-free) for traditional thickeners — Ensures gluten-free Penuche Fudge with mild, sweet flavor.

Serving Suggestions

• Pair this rich Penuche Fudge with a strong cup of black coffee or a glass of cold milk to balance its sweetness.
• Serve Penuche Fudge alongside other holiday treats like sugar cookies or peppermint bark for a festive dessert platter.
• Cut the fudge into small, bite-sized squares for easy sharing at parties or as edible gifts.
• Garnish each piece with a sprinkle of toasted pecans or a light dusting of sea salt to enhance its caramel flavor.
• Arrange Penuche Fudge on a vintage wooden board or decorative plate for a charming, rustic presentation.
• Enjoy this fudge as a cozy treat during movie nights, holiday gatherings, or as a special homemade indulgence.

For best results, store Penuche Fudge in an airtight container at room temperature to maintain its creamy texture and rich flavor.

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 Penuche Fudge texture.
• Mistake: Stirring the fudge while it’s cooling. Fix: Let the mixture cool undisturbed to 110°F before beating to avoid a grainy, sugary result.
• Mistake: Using damp equipment or utensils. Fix: Ensure all bowls and spoons are completely dry, as even a little water can cause sugar crystallization.
• Mistake: Scraping the saucepan sides when pouring. Fix: Avoid scraping sugar crystals back into the fudge; pour carefully to ensure a smooth, creamy batch.
• Mistake: Overbeating or underbeating the cooled fudge. Fix: Beat just until the glossy sheen disappears and the mixture thickens slightly for perfect consistency.
• Mistake: Rushing the cooling process. Fix: Allow the fudge to cool at room temperature; placing it in the fridge too soon can make it hard and crumbly.
• Mistake: Substituting light brown sugar. Fix: Use only dark brown sugar to achieve the deep, caramel-like flavor that defines authentic Penuche Fudge.
• Mistake: Adding nuts or vanilla while the mixture is too hot. Fix: Stir in add-ins only after beating, when the fudge has thickened and cooled sufficiently.

Storing Tips

• Fridge: Store Penuche Fudge in an airtight container with parchment between layers for up to 2 weeks.
• Freezer: Wrap pieces tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months.
• Reheat: Microwave individual pieces for 5–10 seconds to soften; avoid overheating to prevent scorching.

Always cool Penuche Fudge to room temperature before refrigerating or freezing to prevent condensation. For food safety, keep refrigerated fudge below 40°F and discard if left at room temperature for over 2 hours.

Conclusion

This easy Penuche Fudge recipe delivers classic brown sugar flavor with minimal effort. For another delicious chocolate option, try this easy Hot Fudge recipe. Give this Penuche Fudge a try and share your results in the comments!

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: 20 minutes
• Total Time: 30 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, whipping cream, salt, and light corn syrup in a heavy saucepan.
2. Cook over medium heat, stirring constantly until the mixture reaches the soft-ball stage (about 234°F to 240°F) on a candy thermometer.
3. Remove from heat and immediately stir in butter and vanilla extract until fully incorporated.
4. Beat the mixture vigorously until it thickens and loses its gloss, then pour into a greased or silicone-lined pan.
5. Allow to cool completely at room temperature before cutting into squares.

Notes

Using a candy thermometer is essential for precise temperature control to ensure proper fudge texture. A silicone cake pan helps with easy removal without lining or greasing. Avoid margarine as it prevents the fudge from setting properly.

Nutrition

• Calories: 120
• Sugar: 18
• Sodium: 40
• Fat: 4
• Saturated Fat: 2
• Unsaturated Fat: 2
• Trans Fat: 0
• Carbohydrates: 20
• Fiber: 0
• Protein: 0
• Cholesterol: 10

FAQs

Why did my Penuche Fudge turn out grainy?

Grainy Penuche Fudge usually results from sugar crystals forming during cooking. To prevent this, avoid stirring the mixture once it begins to boil and ensure you dissolve the sugar completely before it reaches a boil. Using a candy thermometer to cook the fudge to the soft-ball stage (234–240°F) also helps achieve a smooth texture.

Can I make Penuche Fudge without a candy thermometer?

Yes, you can make Penuche Fudge without a candy thermometer by using the cold water test. Drop a small amount of the cooked syrup into a bowl of cold water; if it forms a soft ball that flattens when removed, it has reached the soft-ball stage. However, a candy thermometer provides the most reliable results for perfect Penuche Fudge.