Introduction

This easy Penuche Fudge recipe delivers the classic brown sugar flavor and creamy texture that makes this old-fashioned candy so beloved. With just a few simple ingredients and no candy thermometer required, you can create this rich, caramel-like treat perfect for holidays or everyday indulgence. For more sweet inspiration, try this White Chocolate Cranberry Pecan Clusters Recipe.

Ingredients

This old fashioned Penuche Fudge combines brown sugar and cream into a melt-in-your-mouth confection with deep caramel notes and a velvety texture.

• 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 Ingredients and Equipment

Gather 2 cups brown sugar, 1 cup granulated sugar, 1 cup heavy cream, ¼ cup unsalted butter, 1 teaspoon vanilla extract, and 1 cup chopped walnuts (optional). Use a heavy-bottomed saucepan, a candy thermometer, and an 8×8-inch baking pan lined with parchment paper.

Tip: Measure all ingredients before starting—Penuche Fudge moves quickly once cooking begins.

Step 2 — Combine Sugars and Cream

In your saucepan, combine the brown sugar, granulated sugar, and heavy cream. Stir over medium heat until the sugars dissolve completely and the mixture begins to boil.

Tip: Avoid scraping the sides of the pan while stirring to prevent sugar crystals from forming.

Step 3 — Cook to Soft-Ball Stage

Attach a candy thermometer to the pan. Without stirring, cook the mixture until it reaches 234–240°F (soft-ball stage). This typically takes 10–15 minutes.

Tip: Test doneness by dropping a small amount into cold water—it should form a soft, pliable ball.

Step 4 — Cool and Add Butter

Remove the pan from heat and add the butter (do not stir). Let the mixture cool undisturbed until the thermometer reads 110°F, about 45–60 minutes.

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

Step 5 — Beat Until Thickened

Once cooled, add the vanilla extract and beat vigorously with a wooden spoon until the fudge loses its gloss and thickens to a creamy, matte consistency.

Tip: If adding walnuts, fold them in just as the fudge begins to hold its shape.

Step 6 — Transfer and Smooth

Quickly spread the fudge into your prepared pan. Use a spatula to smooth the top into an even layer before it sets.

Tip: Work swiftly—Penuche Fudge firms up fast once beaten.

Step 7 — Score and Cool Completely

Score the fudge into squares with a sharp knife while it is still slightly soft. Allow it to cool completely at room temperature for 2–3 hours.

Tip: For clean cuts, chill the scored fudge in the refrigerator for 30 minutes before slicing fully.

Step 8 — Slice and Store

Cut along the scored lines into neat squares. Store Penuche Fudge in an airtight container at room temperature for up to 2 weeks, with parchment between layers.

Tip: For longer storage, wrap tightly and freeze—thaw at room temperature before serving.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for heavy cream — Adds protein while maintaining creaminess with a subtle tang.
• Coconut sugar for brown sugar — Lower glycemic impact with caramel-like flavor that complements Penuche Fudge.
• Almond butter for regular butter — Dairy-free option that adds nutty depth and healthy fats.
• Monk fruit sweetener for white sugar — Zero-carb alternative that preserves the fudge’s sweetness without spiking blood sugar.
• Oat flour for traditional flour — Gluten-free thickener that adds fiber and mild, nutty notes.
• Sea salt for table salt — Lower sodium option with mineral complexity that enhances the butterscotch flavor of Penuche Fudge.
• Coconut oil for butter — Plant-based fat source that creates firm, sliceable fudge with tropical undertones.

Serving Suggestions

• Pair with strong black coffee or a glass of cold milk to balance the rich sweetness of the Penuche Fudge.
• Serve alongside vanilla ice cream for a delightful dessert pairing.
• Offer at holiday gatherings, bake sales, or as a homemade gift during festive seasons.
• Cut into small, elegant squares and arrange on a decorative platter for parties.
• Accompany with toasted pecans or walnuts for added texture and flavor contrast.
• Present on a tiered stand for an eye-catching display at special occasions.

For a beautiful presentation, sprinkle a light dusting of sea salt over the Penuche Fudge just before serving to enhance its caramel notes.

Common Mistakes to Avoid

• Mistake: Not using a candy thermometer. Fix: Cook the Penuche Fudge syrup to precisely 236°F (soft-ball stage) for the correct 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 or humid conditions for cooking. Fix: Make Penuche Fudge on a dry day, as humidity can prevent the sugar from crystallizing properly.
• Mistake: Scraping the sugar crystals from the saucepan sides. Fix: Use a wet pastry brush to wash down any sugar crystals during cooking to ensure a smooth fudge.
• Mistake: Overbeating or underbeating the cooled mixture. Fix: Beat just until the fudge loses its gloss and thickens for a creamy, non-grainy consistency.
• Mistake: Substituting light brown sugar for dark brown sugar. Fix: Use dark brown sugar to achieve the deep, caramel-like flavor that defines authentic Penuche Fudge.
• Mistake: Adding butter or vanilla too early. Fix: Stir in these ingredients only after the syrup has reached the correct temperature and been removed from heat.
• Mistake: Rushing the cooling process. Fix: Allow the fudge to cool gradually at room temperature to set properly and develop its signature creamy 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 place in a freezer-safe container. Frozen Penuche Fudge lasts up to 3 months.
• Reheat: Thaw frozen fudge in the refrigerator overnight. For a softer texture, let it sit at room temperature for 15-20 minutes before serving.

Always ensure your Penuche Fudge is stored below 40°F when refrigerated or frozen to maintain food safety and quality.

Conclusion

This easy Penuche Fudge recipe delivers a classic brown sugar candy with minimal effort. For another simple fudge variation, try this easy Hot Fudge recipe. Give this penuche 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, resulting in a rich caramel-flavored treat.

• Author: Dorothy Miler
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• 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 (234°F to 240°F) on a candy thermometer.
3. Remove from heat and add butter and vanilla extract; stir until butter is melted and mixture is smooth.
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 pan helps in easy removal without lining or greasing. Avoid margarine as it prevents the fudge from setting properly.

Nutrition

• Calories: 110
• Sugar: 17
• Sodium: 40
• Fat: 4
• Saturated Fat: 2
• Unsaturated Fat: 2
• Trans Fat: 0
• Carbohydrates: 18
• Fiber: 0
• Protein: 0
• Cholesterol: 10

FAQs

Why didn’t my Penuche Fudge set properly?

Your Penuche Fudge may not set if you didn’t cook the sugar mixture to the correct soft-ball stage (around 235–240°F). Use a candy thermometer for accuracy. Also, avoid stirring the fudge once it begins cooling to ensure proper crystallization.

Can I substitute brown sugar in this Penuche Fudge recipe?

No, brown sugar is essential for Penuche Fudge because it provides the characteristic caramel-like flavor and color. Using white sugar will result in a different type of fudge and alter the traditional taste of this recipe.