Penuche Fudge
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.
PrintOld Fashioned Penuche Fudge
A classic creamy fudge made with brown sugar, cream, butter, and vanilla, known for its rich caramel flavor and smooth texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 36 1x
- Method: Dessert
- Cuisine: American
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
Instructions
- Combine brown sugar, whipping cream, salt, and light corn syrup in a heavy saucepan.
- Cook over medium heat, stirring constantly until the mixture reaches the soft-ball stage (about 234°F to 240°F) on a candy thermometer.
- Remove from heat and immediately stir in butter and vanilla extract until fully incorporated.
- Beat the mixture vigorously until it thickens and loses its gloss, then pour into a greased or silicone-lined pan.
- 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
Frequently Asked Questions
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.
How should I store Penuche Fudge to keep it fresh?
Store your Penuche Fudge in an airtight container at room temperature for up to two weeks. For longer storage, you can refrigerate it for up to three weeks or freeze it for several months. Always separate layers with wax or parchment paper to prevent sticking.
Get our 10 best recipes — free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
One Comment
Comments are closed.