Introduction

This easy Penuche Fudge recipe delivers the classic brown sugar flavor and creamy texture you love, with no candy thermometer required. If you enjoy sweet treats like White Chocolate Cranberry Pecan Clusters Recipe, you’ll appreciate this simple, no-fuss method for making delicious homemade fudge that’s perfect for holidays or everyday snacking.

Ingredients

This old fashioned Penuche Fudge delivers a rich caramel flavor with a creamy, melt-in-your-mouth texture that comes from simple, quality 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, making it a quick and easy treat to prepare.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Gather your ingredients: brown sugar, white sugar, butter, milk, and vanilla extract. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal later.

This preparation ensures a smooth process once cooking begins and prevents the Penuche Fudge from sticking.

Step 2 — Combine Sugars, Butter, and Milk

In a heavy-bottomed saucepan, combine the brown sugar, white sugar, butter, and milk. Stir over medium heat until the butter is melted and the sugars have dissolved completely.

A heavy-bottomed pan is crucial here to prevent the mixture from scorching and to ensure even heating.

Step 3 — Cook to the Soft-Ball Stage

Bring the mixture to a boil, then continue cooking without stirring until it reaches 236°F (113°C) on a candy thermometer, the soft-ball stage.

If you don’t have a thermometer, test by dropping a small amount into cold water; it should form a soft, pliable ball that flattens when removed.

Step 4 — Cool the Mixture

Remove the pan from heat and let it cool, undisturbed, until the bottom of the pan feels lukewarm to the touch, about 110°F (43°C).

Do not stir or disturb the mixture during cooling, as this is essential for achieving the proper texture in your Penuche Fudge.

Step 5 — Beat Until Thick and Dull

Add the vanilla extract and begin beating the mixture vigorously with a wooden spoon. Continue beating until it thickens, loses its gloss, and becomes noticeably dull in appearance.

This step incorporates air and encourages the sugar to crystallize properly, giving the fudge its characteristic creamy, non-grainy texture.

Step 6 — Transfer and Smooth

Quickly pour the thickened fudge into your prepared pan. Use a spatula or the back of a spoon to spread it into an even layer.

Work promptly as the fudge will begin to set quickly once it has been beaten to the proper consistency.

Step 7 — Score and Cool Completely

While the Penuche Fudge is still slightly soft, score it into squares with a sharp knife. This makes for clean breaks later.

Allow the fudge to cool completely at room temperature until firm, which usually takes a few hours.

Step 8 — Cut and Serve

Once completely firm, use the parchment paper overhang to lift the fudge slab from the pan. Cut along your pre-scored lines into individual pieces.

Store your finished Penuche Fudge in an airtight container at room temperature to maintain its soft, creamy texture.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for heavy cream — Adds protein while maintaining creamy texture with a slight tang.
• Coconut sugar for brown sugar — Lower glycemic impact with caramel notes that complement Penuche Fudge.
• Almond butter for regular butter — Provides healthy fats and makes the fudge dairy-free.
• Vanilla protein powder for some sugar — Boosts protein content while adding sweetness and flavor.
• Oat flour for traditional flour thickeners — Creates a gluten-free option with mild, neutral taste.
• Sea salt for table salt — Enhances flavor with less sodium per volume in your Penuche Fudge.
• Stevia blend for half the sugar — Reduces carbs and calories while keeping sweetness.
• Coconut oil for butter — Dairy-free alternative that solidifies well for fudge consistency.

Serving Suggestions

• Pair this creamy Penuche Fudge with strong black coffee or a glass of cold milk to balance its rich sweetness.
• Serve alongside a scoop of vanilla bean ice cream for a delightful dessert combination.
• Offer as a homemade gift during holidays, wrapped in parchment paper and tied with rustic twine.
• Arrange on a decorative platter with other fudge varieties for a colorful candy assortment at parties.
• Cut into small diamond shapes and serve with after-dinner espresso for an elegant touch.
• Package in decorative tins for festive occasions like Christmas cookie exchanges or wedding favors.

For special presentations, dust the Penuche Fudge with edible gold powder or sprinkle with toasted pecans before cutting to add visual appeal and texture contrast.

Common Mistakes to Avoid

• Mistake: Not using a candy thermometer. Fix: Cook to the soft-ball stage (235–240°F) for the perfect Penuche Fudge texture.
• Mistake: Stirring the fudge while it’s cooling. Fix: Let it cool undisturbed to 110°F to prevent a grainy, sugary result.
• Mistake: Scraping the sugar crystals from the saucepan sides. Fix: Use a wet pastry brush to dissolve crystals and avoid graininess.
• Mistake: Overcooking the brown sugar and milk mixture. Fix: Watch for a deep amber color and rich caramel aroma to prevent bitterness.
• Mistake: Adding butter too early in the process. Fix: Stir in butter only after removing from heat to ensure a creamy, smooth consistency.
• Mistake: Using damp or humid conditions for cooling. Fix: Cool fudge in a dry environment to prevent a sticky, soft set.
• Mistake: Not beating the fudge long enough after cooling. Fix: Beat vigorously until it loses its gloss and thickens for the ideal creamy finish.
• Mistake: Rushing the setting process by refrigerating. Fix: Allow Penuche Fudge to set at room temperature for several hours to avoid a hard texture.

Storing Tips

• Fridge: Store Penuche Fudge in an airtight container with parchment between layers. It keeps for 2–3 weeks refrigerated.
• Freezer: Wrap pieces tightly and freeze in a sealed container for up to 3 months. Thaw in the fridge before serving.
• Reheat: If fudge hardens, microwave briefly at 50% power in 5-second bursts until pliable. Do not exceed 90°F to preserve texture.

Always cool Penuche Fudge completely before storing to prevent condensation and spoilage. Discard if exposed to temperatures above 40°F for over 2 hours.

Conclusion

This easy Penuche Fudge recipe delivers old-fashioned candy perfection with its rich brown sugar flavor and creamy texture. For another delicious brown sugar treat, try this 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!

Old Fashioned Penuche Fudge

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A classic creamy fudge made with brown sugar, cream, butter, and vanilla, delivering a rich caramel flavor with a 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 a boil.
3. Attach a candy thermometer and continue cooking without stirring until the mixture reaches 234°F (soft-ball stage).
4. Remove from heat and immediately stir in butter and vanilla extract.
5. Beat the mixture vigorously until it thickens and loses its gloss, about 5-10 minutes.
6. Pour into a greased or silicone-lined pan and let cool completely before cutting into squares.

Notes

Use a candy thermometer for precise temperature control to ensure proper fudge setting. Butter should be unsalted for best results, and margarine is not recommended due to water content. A silicone pan helps with easy removal without lining.

Nutrition

• Calories: 110
• Sugar: 17
• Sodium: 30
• Fat: 4
• Saturated Fat: 2
• Unsaturated Fat: 2
• Trans Fat: 0
• Carbohydrates: 18
• Fiber: 0
• Protein: 0
• Cholesterol: 10

FAQs

Why is my Penuche Fudge too soft or grainy?

Your Penuche Fudge may be too soft if it wasn’t cooked to the correct soft-ball stage (234–240°F). Graininess occurs if sugar crystals form, so avoid stirring once it starts boiling and use a clean spoon to test. Proper temperature control is key for perfect Penuche Fudge texture.