Introduction

Do you believe that creating a truly decadent candy requires a long list of complex ingredients? The reality is that this Penuche Fudge, with its simple ingredients, unforgettable flavor, proves that the most cherished treats often come from the humblest of kitchens.

This melt-in-your-mouth candy you’ll love is made with brown sugar, which gives it a deep, caramel-like richness that store-bought versions can’t match. It’s a testament to old-fashioned goodness in every bite, showcasing how a few quality components can create pure magic.

Ingredients

This penuche fudge recipe uses simple ingredients for an unforgettable flavor, creating a melt-in-your-mouth candy with rich, old-fashioned goodness in every bite.

• 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

Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

Context: This quick timing is about 20% faster than many traditional penuche fudge recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Before you begin cooking, measure out all your simple ingredients: brown sugar, butter, milk, and vanilla extract. This preparation ensures a smooth process and helps create that unforgettable flavor. Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.

Step 2 — Combine Sugar, Butter, and Milk

In a heavy-bottomed saucepan, combine the brown sugar, butter, and milk. The heavy-bottomed pan is crucial as it distributes heat evenly, preventing the sugar from burning. Stir constantly over medium heat until the butter has completely melted and the mixture is smooth.

Step 3 — Cook to the Soft-Ball Stage

Bring the mixture to a boil. Once boiling, stop stirring and attach a candy thermometer to the side of the pan. Cook until the thermometer reads 234–240°F (112–116°C), which is the soft-ball stage. This temperature is key for achieving the perfect melt-in-your-mouth candy texture.

If you don’t have a thermometer, test by dropping a small amount of syrup into a glass of cold water. It should form a soft ball that flattens when removed.

Step 4 — Cool the Mixture

Remove the pan from the heat immediately once it reaches temperature. Without stirring, let the mixture cool down to 110°F (43°C). This cooling period is essential for the fudge to set properly and develop its characteristic smoothness.

Step 5 — Add Vanilla and Beat

Once cooled, add the vanilla extract. Then, beat the mixture vigorously with a wooden spoon or an electric mixer on low speed. Continue beating until the fudge loses its glossy sheen and becomes thick and creamy. This step incorporates air and gives the penuche fudge its old-fashioned goodness.

Step 6 — Transfer and Smooth

Quickly pour the thickened fudge into your prepared pan. Use a spatula to spread it into an even layer. Work promptly as the fudge will begin to set. Smooth the top for a professional finish.

Step 7 — Let It Set Completely

Allow the fudge to cool at room temperature until it is completely firm. This usually takes several hours. For best results, do not refrigerate it to set, as this can cause sugar crystals to form.

Step 8 — Cut and Serve

Once set, use the parchment paper to lift the fudge block from the pan. Use a sharp knife to cut it into small squares. For clean cuts, wipe the knife blade with a damp cloth between slices. Your simple ingredients have transformed into a treat with unforgettable flavor.

Nutritional Information

Calories	130
Protein	1g
Carbohydrates	22g
Fat	5g
Fiber	0g
Sodium	25mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Powder — Replace a portion of the sugar with unflavored or vanilla protein powder for a boost that maintains the fudge’s structure.
• Erythritol/Monk Fruit Blend — Use a brown sugar substitute for a lower-carb version with a similar caramel-like depth.
• Coconut Oil & Coconut Cream — Swap butter and milk with these for a rich, dairy-free penuche fudge with a subtle tropical note.
• Almond or Oat Flour — If your recipe includes a thickener, use a gluten-free flour to keep the texture creamy and safe for gluten-free diets.
• Reduced-Sodium Butter — Opt for a low-sodium butter to subtly lower the salt content without compromising the old-fashioned flavor.
• Maple Syrup or Date Paste — For a less refined sugar option, use these alternatives; note they will make the fudge softer and impart their own distinct flavor.
• Nut Butters — Incorporate almond or peanut butter for added healthy fats and protein, creating a denser, more nutritious candy.
• Dark Chocolate Chips — Stir in sugar-free dark chocolate chips for extra antioxidants and a bittersweet contrast to the sweet brown sugar base.

Serving Suggestions

• Pair a square of this penuche fudge with a strong cup of black coffee or a glass of cold milk to balance its rich sweetness.
• Create a nostalgic candy platter by arranging the fudge alongside other old-fashioned treats like peanut brittle and divinity.
• Serve as a delightful homemade gift during the holiday season, packaged in a decorative tin or box.
• Crumble the fudge over a bowl of vanilla ice cream for a decadent and easy dessert.
• Offer it as a sweet ending to a casual family dinner or a potluck gathering.
• For an elegant presentation, cut the fudge into small, bite-sized pieces and arrange them on a vintage cake stand.

This penuche fudge, with its simple ingredients and unforgettable flavor, brings a touch of old-fashioned goodness to any occasion.

Common Mistakes to Avoid

• Mistake: Using cold butter or milk straight from the fridge. Fix: Bring all dairy ingredients to room temperature to ensure they emulsify smoothly with the brown sugar, preventing a grainy texture.
• Mistake: Stirring the fudge mixture constantly while it’s boiling. Fix: Stir only enough to prevent scorching; excessive agitation can cause sugar crystals to form, making the fudge sugary instead of creamy.
• Mistake: Not using a candy thermometer. Fix: Cook the syrup to the precise soft-ball stage (234–240°F / 112–116°C) for that signature melt-in-your-mouth texture.
• Mistake: Scraping the saucepan sides when pouring out the cooked fudge. Fix: Avoid scraping, as sugar crystals stuck to the pan can seed crystallization throughout the entire batch.
• Mistake: Beating the fudge too soon or too vigorously after cooking. Fix: Let the mixture cool undisturbed to 110°F (43°C) before beating; this allows it to thicken properly for a smooth, firm set.
• Mistake: Using dark brown sugar without adjusting expectations. Fix: Remember that dark brown sugar has a stronger molasses flavor, which will result in a richer, darker penuche fudge.
• Mistake: Skipping the step of greasing the pan. Fix: Always line your pan with parchment or grease it lightly to ensure the old-fashioned goodness releases cleanly after setting.
• Mistake: Storing the fudge in a sealed container while it’s still warm. Fix: Allow the fudge to cool completely to room temperature before storing to prevent condensation, which makes it sticky.

Storing Tips

• Fridge: Store this penuche fudge in an airtight container in the refrigerator for up to 2 weeks. This helps maintain its melt-in-your-mouth texture.
• Freezer: For longer storage, wrap the fudge tightly in plastic wrap and place it in a freezer-safe container or bag. It will keep well for up to 3 months.
• Reheat: If the fudge becomes too firm, let it sit at room temperature for 15-20 minutes. For a softer texture, microwave a single piece for 5-10 seconds.

Always ensure the fudge has cooled to room temperature before storing to prevent condensation. For food safety, avoid leaving this old-fashioned candy at room temperature for more than 2 hours.

Conclusion

This penuche fudge recipe proves that simple ingredients can create an unforgettable, old-fashioned treat. The rich brown sugar flavor truly makes it a melt-in-your-mouth candy. We hope you love making it! Please leave a comment with your results and subscribe for more delicious recipes.

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Easy Penuche Fudge

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Simple ingredients, unforgettable flavor. This Penuche Fudge is made with brown sugar for a melt-in-your-mouth candy you’ll love. Old-fashioned goodness in every bite.

• Author: Sophie Lane
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• 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 the mixture is 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 just until the mixture is thick and has the consistency of fudge.
8. Stir in coarsely chopped pecans.
9. Spoon 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 fudge is very sweet, so cut into small squares. Use pecans or walnuts according to preference. The fudge will harden as it chills, so adjust powdered sugar to achieve the right consistency before chilling.

Nutrition

• Calories: 110
• Sugar: 14
• Sodium: 30
• Fat: 6
• Saturated Fat: 4
• Unsaturated Fat: 2
• Trans Fat: 0
• Carbohydrates: 15
• Fiber: 0
• Protein: 1
• Cholesterol: 15

FAQs

What is the key to the unforgettable flavor of this penuche fudge?

The key is using brown sugar, which gives the fudge its signature caramel-like taste and melt-in-your-mouth texture. This simple ingredient creates the old-fashioned goodness that makes the candy so memorable.

Can I use white sugar instead of brown sugar in this recipe?

No, using white sugar will not yield the same result. Brown sugar is essential for the characteristic flavor and color of penuche fudge. Substituting it would create a different type of fudge entirely.