Introduction

This Easy Penuche Recipe delivers a classic brown sugar fudge with rich caramel flavor and creamy texture. It requires just a few simple ingredients and no candy thermometer, making it perfect for beginners. If you enjoy sweet treats, you might also like this White Chocolate Cranberry Pecan Clusters Recipe for another simple candy option.

Ingredients

This easy penuche recipe combines brown sugar, butter, and pecans to create a rich, caramel-flavored fudge with a delightfully smooth, creamy texture.

• 1 cup unsalted butter, plus additional for buttering parchment
• 2 cups packed brown sugar
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 3 1/2 to 4 cups sifted powdered sugar
• 1 1/2 cups coarsely chopped pecans, plus additional for topping if desired (walnuts may be substituted)

Timing

Context: This Easy Penuche Recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Measure all ingredients precisely before you begin: brown sugar, butter, milk, and vanilla extract. Grease an 8×8-inch baking pan or line it with parchment paper for easy removal later.

Step 2 — Combine Sugar, Butter, and Milk

In a heavy-bottomed saucepan, combine the brown sugar, butter, and milk. Stir constantly over medium heat until the butter is fully melted and the mixture is smooth.

Step 3 — Bring to a Boil

Once the ingredients are blended, bring the mixture to a rolling boil. Do not stir once boiling begins. Attach a candy thermometer to the side of the pan, ensuring it doesn’t touch the bottom.

Step 4 — Cook to Soft-Ball Stage

Continue boiling until the candy thermometer reads 234–240°F (soft-ball stage). This typically takes 3–5 minutes. If you don’t have a thermometer, test by dropping a small amount into cold water—it should form a soft, pliable ball.

Step 5 — Cool Without Stirring

Remove the pan from heat and let it cool undisturbed until the bottom feels warm but not hot (about 110°F). This cooling period is crucial for achieving the right texture in your easy penuche recipe.

Step 6 — Add Vanilla and Beat

Stir in the vanilla extract, then beat vigorously with a wooden spoon until the mixture loses its gloss and thickens to a fudge-like consistency. This should take 5–10 minutes of steady beating.

Step 7 — Transfer and Spread

Quickly pour the thickened penuche into your prepared pan. Use a spatula to spread it evenly before it sets completely. Work efficiently as the candy will begin to firm up rapidly.

Step 8 — Score and Cool Completely

Score the surface into squares with a knife while still slightly soft. Allow the penuche to cool completely at room temperature until firm, which usually takes 2–3 hours.

Step 9 — Cut and Store

Once fully set, cut along your scored lines into squares. Store your easy penuche in an airtight container at room temperature with parchment between layers to prevent sticking.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Coconut sugar instead of brown sugar — Adds a caramel-like flavor with a lower glycemic index.
• Almond milk instead of whole milk — Creates a dairy-free version while maintaining creaminess.
• Erythritol blend for brown sugar — Offers a lower-carb, sugar-free option with similar texture.
• Pea protein powder mixed into the fudge — Boosts protein content without altering the classic penuche taste.
• Sea salt instead of table salt — Provides a low-sodium alternative with enhanced mineral flavor.
• Gluten-free vanilla extract — Ensures the easy penuche recipe stays gluten-free while adding aroma.
• Avocado oil instead of butter — Creates a dairy-free, heart-healthy fat swap with a mild taste.
• Chia seed gel as a thickener — Adds fiber and acts as a vegan binder for a nutrient boost.

Serving Suggestions

• Pair squares with a hot cup of coffee or a glass of cold milk to balance the rich caramel flavor.
• Serve as a sweet treat during holiday gatherings, especially around Christmas and Thanksgiving.
• Crumble over vanilla ice cream for an easy dessert upgrade.
• Pack in lunchboxes or offer as an after-school snack for a homemade treat.
• Arrange on a decorative platter with other fudge varieties for a candy assortment.
• Garnish with a light sprinkle of sea salt to enhance the sweet, buttery notes.

This easy penuche recipe is wonderfully versatile—whether you’re enjoying a quiet moment with a warm drink or sharing with friends at a potluck, its simple charm always satisfies.

Common Mistakes to Avoid

• Mistake: Using a pan that’s too small. Fix: Use a heavy-bottomed 3-quart saucepan to prevent boil-overs and ensure even heating.
• Mistake: Stirring the mixture while it’s boiling. Fix: Stir only until sugar dissolves, then leave it alone to reach the proper soft-ball stage (234–240°F).
• Mistake: Not using a candy thermometer. Fix: Always verify the temperature; guessing can result in a grainy or too-soft texture.
• Mistake: Adding butter too early. Fix: Remove the pan from heat before stirring in butter to prevent separation and greasy fudge.
• Mistake: Beating the penuche before it has cooled sufficiently. Fix: Let it cool to 110°F (lukewarm) so it thickens properly and becomes creamy, not sugary.
• Mistake: Scraping the saucepan sides when pouring. Fix: Avoid scraping in sugar crystals that can cause graininess; pour carefully from the center.
• Mistake: Using damp utensils or pans. Fix: Ensure everything is completely dry, as even a little water can trigger unwanted crystallization.
• Mistake: Rushing the cooling process. Fix: Let it cool at room temperature—refrigerating too soon makes it hard and compromises the smooth, melt-in-your-mouth quality.
• Mistake: Overcooking the brown sugar. Fix: Cook just to soft-ball stage; going beyond 240°F makes the penuche hard and crumbly instead of soft and chewy.

Storing Tips

• Fridge: Store your Easy Penuche Recipe in an airtight container for up to 2 weeks. Refrigerate promptly to maintain food safety.
• Freezer: Wrap pieces tightly or place in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
• Reheat: Warm gently in a microwave at low power or in an oven preheated to 275°F until just soft, ensuring it reaches a safe temperature.

Always use clean, dry utensils when handling to prevent contamination and extend freshness.

Conclusion

This Easy Penuche Recipe delivers old-fashioned fudge flavor with minimal effort. For another brown sugar variation, 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!

Easy Penuche

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A classic, sweet fudge made with brown sugar, butter, milk, and pecans, offering a rich caramel flavor and a smooth, creamy texture.

• Author: Dorothy Miler
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 45-50 minutes (including cooling)
• Yield: 90 pieces 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, plus additional for buttering parchment
• 2 cups packed brown sugar
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 3 1/2 to 4 cups sifted powdered sugar
• 1 1/2 cups coarsely chopped pecans, plus additional for topping if desired

Instructions

1. Spray a 9 x 5 inch loaf pan with cooking spray and line with parchment paper. Set aside.
2. Melt butter in a heavy-bottomed 2-quart saucepan over medium-low heat, stirring as needed.
3. Stir in the brown sugar and cook for 2 minutes, stirring constantly.
4. Gently pour in the milk and, stirring constantly, bring mixture to a boil.
5. Remove from heat and let cool for 30 to 40 minutes, or until lukewarm or at room temperature.
6. Stir in the vanilla extract.
7. Stir in powdered sugar, one to one-half cup at a time, stirring until completely combined. Add powdered sugar until the mixture is thick and has the consistency of fudge (it will harden as it chills).
8. Stir in coarsely chopped pecans.
9. Spoon mixture into the prepared loaf pan and top with additional pecans if desired.
10. Cover and cool until firm.
11. Cut into squares and store in the refrigerator in an airtight container.

Notes

This penuche is very sweet, so cut into small squares. You can substitute walnuts for pecans if preferred. Use a loaf pan or an 8 or 9-inch square pan for shaping.

Nutrition

• Calories: 110
• Sugar: 14g
• Sodium: 20mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 20mg

FAQs

Why did my penuche turn out grainy?

Grainy penuche usually happens if you stir the fudge while it’s cooling. For a smooth texture in this Easy Penuche Recipe, avoid stirring after removing it from heat until it has cooled slightly and lost its gloss.

Can I make this Easy Penuche Recipe without a candy thermometer?

Yes, you can use the cold water test. Drop a small amount of syrup into cold water; if it forms a soft ball that flattens when removed, it’s ready. This method works well for the Easy Penuche Recipe.