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Old-Fashioned Brown Sugar Penuche Fudge

A stack of rich, creamy squares of penuche fudge piled on a white plate, ready to eat.
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Make creamy, traditional Penuche fudge using brown sugar for a rich, distinct flavor. This recipe yields soft, sweet dessert squares.

Ingredients

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  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup heavy cream
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup chopped pecans or walnuts (optional)

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
  2. Combine the granulated sugar, brown sugar, and heavy cream in a heavy-bottomed saucepan.
  3. Stir the mixture over medium heat until the sugars dissolve completely.
  4. Insert a candy thermometer and bring the mixture to a boil without stirring once boiling starts.
  5. Continue cooking until the mixture reaches 234 degrees Fahrenheit (soft-ball stage). This usually takes 10 to 15 minutes after boiling begins.
  6. Remove the pan from the heat immediately.
  7. Stir in the butter, vanilla extract, and salt until the butter melts.
  8. Let the mixture cool undisturbed until it reaches 110 degrees Fahrenheit (about 30 to 40 minutes). Do not rush this cooling step.
  9. Once cooled, beat the mixture vigorously with a wooden spoon or an electric mixer on medium speed. Beat until the fudge loses its glossy shine and becomes thick and slightly dull. This takes about 5 to 10 minutes.
  10. If using, quickly fold in the chopped nuts.
  11. Pour the thickened fudge into the prepared pan and spread evenly.
  12. Let the fudge set completely at room temperature for several hours, or chill briefly to speed setting.
  13. Once firm, lift the fudge out using the parchment overhang and cut into squares.

Notes

  • For the creamiest texture, ensure you do not stir the sugar mixture while it is boiling on the stove.
  • If you prefer peanut butter flavor, substitute 1/2 cup of the nuts with 1/2 cup of smooth peanut butter, adding it when you add the vanilla.
  • If the fudge sets too quickly before you finish beating, you can gently reheat it slightly to loosen it, then cool and beat again.

Nutrition

Find it online: https://tastytribune.com/penuche-fudge-recipe-easy-old-fashioned/