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Old Fashioned Penuche Fudge

Close-up of several rich, light-brown squares of homemade penuche fudge stacked on a white plate.
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Make classic, creamy Penuche Fudge using brown sugar for a rich, old fashioned candy flavor.

Ingredients

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  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Line an 8×8 inch pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
  2. Combine the brown sugar, granulated sugar, milk, and butter in a heavy-bottomed saucepan.
  3. Stir the mixture constantly over medium heat until the butter melts and the sugars dissolve.
  4. Attach a candy thermometer to the side of the pan, avoiding the bottom.
  5. Stop stirring and bring the mixture to a boil. Cook until the temperature reaches 234 degrees Fahrenheit (soft-ball stage). This usually takes 10 to 15 minutes.
  6. Remove the pan from the heat immediately. Remove the thermometer.
  7. Stir in the vanilla extract and salt.
  8. Let the mixture cool undisturbed until it reaches 110 degrees Fahrenheit. Do not rush this cooling step.
  9. Once cooled, beat the mixture vigorously with a wooden spoon or electric mixer until it loses its gloss and becomes thick and creamy. This takes several minutes.
  10. Quickly pour the fudge into the prepared pan and spread evenly.
  11. Let the fudge set completely at room temperature for several hours before cutting into squares.

Notes

  • For a nut variation, stir in 1 cup of toasted pecans or walnuts just before the mixture begins to thicken.
  • If the fudge becomes too stiff while beating, you can gently reheat it slightly on low heat until it softens enough to stir again, then cool and beat as directed.
  • Use light brown sugar for the best color and flavor profile. Dark brown sugar will result in a deeper molasses taste.

Nutrition

Find it online: https://cookifyme.com/penuche-fudge-recipe-old-fashioned-brown-sugar/