Introduction

This easy Penuche Fudge recipe delivers a rich, caramel-like flavor with a wonderfully smooth texture. Made with simple pantry staples like brown sugar, butter, and milk, this classic confection is perfect for holidays or everyday treats. For more decadent dessert ideas, try this Caramel Pecan Chocolate Cheesecake Recipe or these White Chocolate Cranberry Pecan Clusters Recipe.

Ingredients

This old fashioned Penuche Fudge combines rich brown sugar and cream for a caramel-like flavor with an irresistibly smooth, melt-in-your-mouth 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, making it a quick and easy treat to prepare.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Equipment

Gather 2 cups brown sugar, 1 cup granulated sugar, 1 cup heavy cream, 2 tablespoons butter, and 1 teaspoon vanilla extract. Lightly grease an 8×8-inch pan and set aside. Use a heavy-bottomed saucepan to prevent scorching and have a candy thermometer ready.

Step 2 — Combine Sugars and Cream

In your saucepan, combine the brown sugar, granulated sugar, and heavy cream. Stir over medium heat until sugars dissolve completely. Avoid boiling until the mixture is smooth to ensure even cooking.

Step 3 — Cook to Soft-Ball Stage

Attach the candy thermometer and bring the mixture to a boil without stirring. Cook until it reaches 234–240°F (soft-ball stage). This temperature is critical for the proper Penuche Fudge texture—too low and it won’t set; too high and it becomes grainy.

Step 4 — Cool Without Stirring

Remove the pan from heat and add butter and vanilla—do not stir. Let the mixture cool undisturbed until the bottom of the pan feels lukewarm (about 110°F). This resting period allows the fudge to crystallize properly when beaten.

Step 5 — Beat Until Thick and Dull

Using a wooden spoon, beat the cooled mixture vigorously until it thickens, lightens in color, and loses its gloss. This can take 5–10 minutes. Stop beating as soon as the fudge holds its shape and appears matte.

Step 6 — Spread in Prepared Pan

Quickly transfer the thickened Penuche Fudge to the greased pan. Spread evenly with a spatula before it sets completely. Work swiftly, as the fudge firms up rapidly once beaten.

Step 7 — Score and Cool Completely

Score the surface into squares while still slightly soft. Let the Penuche Fudge cool at room temperature until fully set, about 2–4 hours. Do not refrigerate during initial setting, as this can cause sugar crystals to form.

Step 8 — Cut and Store

Once firm, cut along the scored lines into neat squares. Store Penuche Fudge in an airtight container with wax paper between layers. It keeps well at room temperature for up to 2 weeks.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

Try these simple ingredient swaps to make your Penuche Fudge more nutritious while keeping its signature caramel flavor.

• Coconut sugar for brown sugar — Provides a lower glycemic index with similar caramel notes
• Greek yogurt for butter — Adds protein while maintaining creaminess with a slight tang
• Almond flour for regular flour — Creates a gluten-free option with nutty undertones
• Coconut oil for dairy butter — Offers a dairy-free alternative with subtle coconut flavor
• Stevia blend for white sugar — Reduces carbohydrates significantly while maintaining sweetness
• Vanilla protein powder for some sugar — Boosts protein content and adds vanilla notes
• Sea salt for table salt — Provides lower sodium with enhanced mineral flavor
• Cashew butter for some butter — Adds creaminess and healthy fats with mild nutty flavor

Serving Suggestions

• Pair with a strong cup of black coffee or a glass of cold milk to balance the sweetness of the Penuche Fudge.
• Serve alongside a scoop of vanilla bean ice cream for a classic dessert combination.
• Offer as a sweet treat during holiday gatherings, especially around Christmas and Thanksgiving.
• Pack in decorative boxes or tins for homemade edible gifts.
• Arrange on a rustic wooden board with other fudge varieties for a dessert platter.
• Cut into small, bite-sized squares for easy serving at parties or potlucks.

For an elegant presentation, dust the Penuche Fudge with a light sprinkle of sea salt or edible gold flakes just before serving.

Common Mistakes to Avoid

• Mistake: Not using a candy thermometer. Fix: Cook the sugar mixture precisely to the soft-ball stage (234–240°F) for the perfect creamy 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: Scraping the sugary crystals from the saucepan sides into the batch. Fix: Avoid scraping the pot to prevent introducing graininess into your smooth Penuche Fudge.
• Mistake: Using damp equipment or introducing water. Fix: Ensure all bowls and utensils are completely dry, as even a little water can cause the sugar to crystallize.
• Mistake: Over-beating the fudge after it has cooled. Fix: Beat just until the mixture loses its gloss and thickens; over-beating makes it hard and crumbly.
• 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 extract while the mixture is too hot. Fix: Wait until the fudge has cooled to the proper temperature before adding these ingredients to preserve their flavor.
• Mistake: Rushing the cooling process by placing the hot pan in the refrigerator. Fix: Allow the fudge to cool slowly at room temperature for an even, smooth set.

Storing Tips

• Fridge: Store Penuche Fudge in an airtight container for up to 2 weeks. Refrigerate promptly to keep it below 40°F.
• Freezer: Wrap tightly and freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheat: If fudge hardens, place a slice on a microwave-safe plate and heat for 5–10 seconds until it reaches your desired consistency.

Always use clean, dry utensils when handling your Penuche Fudge to maintain freshness and prevent contamination.

Conclusion

This easy Penuche Fudge recipe delivers rich brown sugar flavor with a wonderfully creamy texture. For another variation, try this Easy Penuche Recipe. Give this classic candy a try and share your results in the comments below!

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: 15 minutes
• Total Time: 1 hour (including cooling time)
• 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 over medium heat.
2. Stir constantly until the sugar dissolves and the mixture comes to a boil.
3. Attach a candy thermometer and cook without stirring until the mixture reaches 234°F (soft-ball stage).
4. Remove from heat and add butter and vanilla extract; stir until butter is melted and mixture is smooth.
5. Pour the mixture into a greased or silicone-lined square pan and let cool at room temperature until set.
6. Cut into squares once fully cooled and firm.

Notes

Using a candy thermometer is essential for precise temperature control to ensure proper fudge texture. A silicone pan helps with 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 did my Penuche Fudge not set properly?

Your Penuche Fudge may not have reached the correct soft-ball stage. Use a candy thermometer to ensure the sugar mixture reaches 235–240°F. Stirring too much after removing from heat can also prevent proper setting.

Can I substitute the brown sugar in Penuche Fudge?

Brown sugar is essential for the signature caramel flavor of Penuche Fudge. Substituting it will change the taste and texture significantly. For authentic results, stick with brown sugar.