Introduction

This easy Penuche Fudge recipe delivers a rich, caramel-like treat without the fuss of a candy thermometer. Made with brown sugar, butter, and milk, this old-fashioned confection has a wonderfully creamy texture and deep butterscotch flavor. For more simple sweets, try this White Chocolate Cranberry Pecan Clusters Recipe or this Reese’s Peanut Butter Cup Cheesecake Recipe.

Ingredients

This old fashioned Penuche Fudge delivers a rich caramel flavor with a wonderfully smooth, creamy texture that melts in your mouth.

• 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 Pan

Gather 2 cups brown sugar, 1 cup granulated sugar, 1 cup heavy cream, 2 tablespoons butter, and 1 teaspoon vanilla extract. Grease an 8×8-inch baking dish and set aside for later use.

Having everything measured and ready ensures a smooth process, as Penuche Fudge requires careful timing once cooking begins.

Step 2 — Combine Sugars and Cream

In a heavy-bottomed saucepan, combine the brown sugar, granulated sugar, and heavy cream. Stir over medium heat until the sugars dissolve completely.

Use a wooden spoon or heatproof spatula to prevent crystallization. Avoid scraping the sides of the pan during stirring.

Step 3 — Cook to Soft-Ball Stage

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

Watch for bubbles covering the entire surface and a thick, syrupy consistency. If you don’t have a thermometer, test by dropping a small amount into cold water—it should form a soft, pliable ball.

Step 4 — Cool Without Stirring

Remove the pan from heat and add the butter and vanilla extract. Do not stir. Let the mixture cool undisturbed until the bottom of the pan feels lukewarm, about 110°F.

Cooling is crucial for achieving the right texture. Rushing this step can result in grainy Penuche Fudge.

Step 5 — Beat Until Thickened

Using a wooden spoon or electric mixer on low, beat the fudge vigorously until it loses its gloss and thickens significantly. This usually takes 5–10 minutes.

The mixture will lighten in color and become creamy. Stop beating as soon as it holds shape when dropped from a spoon.

Step 6 — Transfer to Pan and Smooth

Quickly pour the thickened Penuche Fudge into the prepared pan. Use a spatula to spread it evenly into all corners.

Work swiftly before the fudge sets. For a smooth top, lightly grease the spatula or press plastic wrap over the surface.

Step 7 — Score and Cool Completely

Score the fudge into squares with a sharp knife while it’s still slightly soft. This makes cutting easier later.

Let the Penuche Fudge cool at room temperature until firm, about 2–4 hours. Avoid refrigeration, as it can cause condensation.

Step 8 — Cut and Store

Once fully set, cut along the scored lines into neat squares. Store in an airtight container with parchment between layers.

Penuche Fudge keeps well at room temperature for up to 2 weeks. For longer storage, freeze in a sealed container for up to 3 months.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

Try these ingredient swaps to make your Penuche Fudge more nutritious without sacrificing its classic caramel flavor.

• Coconut sugar for brown sugar — Adds a lower-glycemic caramel sweetness with subtle molasses notes.
• Greek yogurt for butter — Reduces fat while adding protein and a slight tang that complements the fudge.
• Almond flour for all-purpose flour — Creates a gluten-free option with a nutty flavor that enhances the toffee taste.
• Coconut oil for butter — Offers a dairy-free alternative with a light tropical aroma.
• Vanilla protein powder for some sugar — Boosts protein content while maintaining sweetness and vanilla undertones.
• Unsweetened applesauce for part of the butter — Lowers fat and calories while adding natural moisture and mild fruitiness.
• Stevia for half the sugar — Cuts carbs significantly while keeping the sweet, creamy texture of Penuche Fudge.
• Sea salt for table salt — Provides a low-sodium option with a more complex, mineral-rich flavor.

Serving Suggestions

• Pair your Penuche Fudge with a strong cup of black coffee or a glass of cold milk to balance its rich sweetness.
• Serve alongside other holiday treats like pecan pie or gingerbread cookies for a festive dessert platter.
• Offer Penuche Fudge at room temperature to ensure it’s soft and creamy, making it easy to cut and enjoy.
• Garnish each piece with a sprinkle of toasted pecans or a light dusting of sea salt to enhance flavor and presentation.
• Package small squares in decorative boxes or tins for thoughtful homemade gifts during special occasions.
• Create an elegant dessert board by arranging Penuche Fudge with fresh fruit like apple slices or dried apricots.

These serving ideas will help you showcase your homemade Penuche Fudge, whether for everyday indulgence or celebratory gatherings.

Common Mistakes to Avoid

• Mistake: Not using a candy thermometer. Fix: A thermometer ensures the sugar mixture reaches the soft-ball stage (234–240°F) for perfect texture.
• Mistake: Stirring while the sugar is boiling. Fix: Stir only until sugar dissolves, then leave it alone to prevent crystallization.
• Mistake: Using damp utensils or pans. Fix: Even a drop of water can cause sugar to crystallize; use completely dry equipment.
• Mistake: Scraping the saucepan sides when pouring. Fix: Avoid scraping sugar crystals back into the mixture, which can make the fudge grainy.
• Mistake: Adding butter too early. Fix: Wait until the mixture cools to about 110°F before adding butter to maintain creamy consistency.
• Mistake: Beating fudge while it’s too hot. Fix: Let it cool adequately so beating introduces fine crystals for smooth Penuche Fudge.
• Mistake: Overbeating the fudge. Fix: Stop beating once it loses its gloss and thickens to avoid a hard, crumbly result.
• Mistake: Substituting light brown sugar. Fix: Use dark brown sugar for the signature caramel flavor that defines Penuche Fudge.
• Mistake: Rushing the cooling process. Fix: Allow fudge to set at room temperature for several hours for ideal firmness and sliceability.

Storing Tips

• Fridge: Store Penuche Fudge in an airtight container with parchment between layers for up to 2 weeks.
• Freezer: Wrap pieces tightly and freeze in a sealed container for up to 3 months.
• Reheat: Microwave briefly on low power, stirring until just warm; avoid exceeding 90°F to prevent graininess.

Always cool Penuche Fudge to room temperature before storing to maintain texture and prevent condensation. For food safety, keep refrigerated fudge below 40°F and discard if left at room temperature for over 2 hours.

Conclusion

This easy Penuche Fudge recipe delivers rich brown sugar flavor with a wonderfully creamy texture. It’s a simple, classic candy perfect for holidays and gifting. Give this Penuche Fudge a try and share your results in the comments below!

Old Fashioned Penuche Fudge

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Pin Recipe

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: 15 minutes
• Total Time: 1 hour (including cooling)
• 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 immediately stir in butter and vanilla extract until fully incorporated.
4. Beat the mixture vigorously until it thickens and loses its gloss, then pour into a greased or silicone-lined square pan.
5. Allow to cool completely at room temperature until firm before cutting into squares.

Notes

Using a candy thermometer is essential for precise temperature control to ensure the fudge sets properly. A silicone pan helps with easy removal without the need for lining or greasing. Avoid margarine as it contains water that prevents proper setting.

Nutrition

• Calories: 110
• Sugar: 17g
• Sodium: 40mg
• Fat: 4g
• Saturated Fat: 2.5g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 10mg

FAQs

Why is my Penuche Fudge too soft or grainy?

Your Penuche Fudge may be soft if you did not cook the sugar mixture to the correct soft-ball stage. Graininess occurs if sugar crystals form, so avoid stirring once it begins boiling. Use a candy thermometer for accuracy.