Penuche Fudge is a delicious, creamy, and rich fudge made with brown sugar, butter, and vanilla, creating a soft, melt-in-your-mouth texture. It’s an old-fashioned treat that’s easy to make and perfect for holiday gifting or special occasions. Here’s how you can make it:
Penuche Fudge Recipe
Ingredients:
- 2 cups packed light brown sugar
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup whole milk (or heavy cream for a richer fudge)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups powdered sugar (confectioners’ sugar)
- Chopped nuts (optional, such as walnuts or pecans)
Instructions:
1. Prepare the Pan:
- Line an 8×8-inch square baking pan with parchment paper or wax paper for easy removal once the fudge has set. You can also lightly grease the pan if preferred.
2. Cook the Sugar Mixture:
- In a medium saucepan, combine the brown sugar, butter, and whole milk.
- Heat over medium heat, stirring constantly, until the butter is completely melted and the sugar has dissolved.
- Bring the mixture to a boil and allow it to cook, without stirring, for 4-5 minutes. Use a candy thermometer to check the temperature. The mixture should reach 238°F (114°C), which is the soft-ball stage for fudge.
3. Add the Rest of the Ingredients:
- Once the sugar mixture reaches the right temperature, remove it from the heat and stir in the vanilla extract and salt.
- Let the mixture sit for a minute to cool slightly, then add the powdered sugar, one cup at a time, stirring until smooth.
- If you’d like to add some chopped nuts, fold them in at this point.
4. Beat the Fudge:
- Using a hand mixer or a wooden spoon, beat the fudge mixture for about 5-7 minutes until it thickens and begins to lose its glossy sheen. The texture should become creamy and slightly firm.
- Pour the fudge into the prepared pan and spread it out evenly.
5. Let It Set:
- Allow the fudge to cool to room temperature and set for at least 2-3 hours. If you’re in a hurry, you can place it in the refrigerator for about 30-60 minutes to speed up the setting process.
6. Cut and Serve:
- Once the fudge is fully set, use the parchment paper to lift it out of the pan.
- Cut it into small squares and enjoy!
Tips:
- Temperature Check: The soft-ball stage (238°F) is crucial for getting the right texture. If you don’t have a candy thermometer, you can test the fudge by dropping a small amount into a glass of cold water. It should form a soft ball when you remove it from the water.
- Flavor Variations: You can experiment by adding spices like cinnamon or nutmeg to the fudge for a different twist. Adding a pinch of espresso powder can also deepen the flavor.
- Storage: Store the penuche fudge in an airtight container at room temperature for up to 2 weeks. You can also refrigerate it if you want to keep it longer.
Penuche fudge is a rich, sweet, and buttery treat with a smooth texture that’s perfect for the holidays or just to indulge in something homemade. Enjoy!