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Old-Fashioned Penuche Fudge

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A classic creamy fudge made with brown sugar, butter, cream, and vanilla, delivering a rich caramel flavor and smooth texture.

Ingredients

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  • 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)

Instructions

  1. Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two sides.
  2. In a heavy saucepan over medium heat, combine brown sugar, heavy cream, butter, corn syrup, and salt. Stir until butter melts and mixture is smooth.
  3. Bring the mixture to a boil, stirring frequently to prevent scorching, and cook until it reaches 236°F (soft ball stage) on a candy thermometer, about 20-25 minutes.
  4. Remove from heat and let cool to about 110°F (lukewarm).
  5. Stir in vanilla extract without stirring too much.
  6. Beat the mixture vigorously by hand or with a stand mixer until it thickens, lightens in color, and loses its shine.
  7. Fold in chopped walnuts if using.
  8. Pour the fudge into the prepared pan and smooth the top with a buttered spatula.
  9. Refrigerate for at least 30 minutes to 1 hour until firm before cutting into squares.
  10. Store in an airtight container for up to one week.

Notes

Use a candy thermometer for precise temperature control to avoid grainy or hard fudge. Adding nuts is optional but adds a pleasant texture. For best results, do not stir after adding vanilla until the mixture cools to lukewarm.

Nutrition

Find it online: https://www.receipster.com/easy-penuche-fudge-recipe-2/

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