Penuche fudge is a classic, old-fashioned candy made from brown sugar, butter, and milk, resulting in a rich, creamy treat with a caramel-like flavor. This melt-in-your-mouth confection is especially popular around the holidays, offering a nostalgic taste of traditional homemade sweets. Its smooth texture, simple ingredients, and slightly nutty undertones (when pecans or walnuts are added) make it a timeless favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups packed light brown sugar
1/2 cup whole milk (or evaporated milk for creamier texture)
1/4 cup unsalted butter
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 cups powdered sugar, sifted
Optional: 1/2 cup chopped pecans or walnuts
Directions
I start by lining an 8-inch square baking dish with parchment paper or lightly buttering it.
In a medium saucepan, I combine the brown sugar, milk, butter, and salt over medium heat.
I stir constantly until the butter is melted and the mixture begins to boil.
Once boiling, I attach a candy thermometer and let it cook undisturbed until it reaches 236°F (soft-ball stage), which usually takes 5 to 7 minutes.
After removing it from the heat, I let it sit for 5 minutes without stirring.
I stir in the vanilla extract and beat the mixture with a wooden spoon or hand mixer until it thickens and loses its glossy sheen—this takes about 4 to 6 minutes.
Then I quickly mix in the powdered sugar and nuts (if using) until everything is well combined.
I pour the mixture into the prepared dish, smoothing the top with a spatula.
Finally, I let the fudge cool completely at room temperature before cutting it into squares.
Servings and timing
This recipe makes about 25 small squares.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes (plus cooling time)
Calories: Approximately 160 kcal per square
Variations
I sometimes use evaporated milk instead of whole milk for a richer, creamier fudge.
For a spiced version, I add a pinch of cinnamon or nutmeg during cooking.
To switch things up, I occasionally stir in mini white chocolate chips or drizzle melted white chocolate on top.
Toasted coconut flakes make a nice garnish or mix-in if I’m going for a tropical twist.
Swapping the nuts for dried cranberries adds a sweet and tart contrast that’s great for holiday platters.
Storage/Reheating
I store the fudge in an airtight container at room temperature for up to 1 week. If I need it to last longer, I refrigerate it for up to 2 weeks. For even longer storage, I freeze it (wrapped tightly in plastic wrap and placed in a sealed container) for up to 2 months. I let it thaw at room temperature before serving. Since fudge is meant to be eaten at room temperature, I don’t reheat it, but if it feels too firm from the fridge, I let it sit out for 10–15 minutes before enjoying.
FAQs
What is the difference between penuche fudge and regular fudge?
Penuche fudge is made with brown sugar instead of white sugar or chocolate, giving it a caramel-like flavor and lighter color. Regular chocolate fudge has a richer, cocoa-based taste, while penuche has a buttery, toffee-like sweetness.
Why did my penuche fudge turn out grainy?
Grainy texture usually means the sugar crystallized. I avoid this by not stirring once the mixture begins boiling and by making sure all the sugar dissolves before reaching the soft-ball stage.
Can I make penuche fudge without a candy thermometer?
While it’s best to use a candy thermometer for accuracy, I test for soft-ball stage by dropping a small bit of the mixture into cold water—it should form a soft, pliable ball. This takes a bit of practice, but it works in a pinch.
How do I fix fudge that doesn’t set?
If my fudge doesn’t set properly, I scrape it back into the pan, reheat it gently with a tablespoon of milk, and bring it back to the soft-ball stage. Then I repeat the beating and setting steps. It’s not ideal, but it often saves the batch.
Is penuche fudge gluten-free?
Yes, penuche fudge is naturally gluten-free as long as all the ingredients (like vanilla extract and powdered sugar) are certified gluten-free. I always double-check labels to be safe.
Conclusion
Penuche fudge is a delightful, old-fashioned treat that’s perfect for holidays, gifts, or whenever I want a simple yet indulgent sweet. Its brown sugar richness, creamy texture, and optional nutty crunch make it a standout among homemade confections. I always enjoy making a batch to share—or to keep for myself when I need a nostalgic dessert fix.
Recipe:
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Penuche Fudge
- Total Time: 20 minutes (plus cooling time)
- Yield: 25 small squares
- Diet: Gluten Free
Description
Penuche fudge is a creamy, old-fashioned candy made with brown sugar, butter, and milk. It has a rich, caramel-like flavor and smooth texture, often enhanced with optional nuts like pecans or walnuts.
Ingredients
2 cups packed light brown sugar
1/2 cup whole milk (or evaporated milk for creamier texture)
1/4 cup unsalted butter
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 cups powdered sugar, sifted
Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Line an 8-inch square baking dish with parchment paper or lightly butter it.
- In a medium saucepan, combine the brown sugar, milk, butter, and salt over medium heat.
- Stir constantly until the butter melts and the mixture begins to boil.
- Attach a candy thermometer and cook undisturbed until the mixture reaches 236°F (soft-ball stage), about 5–7 minutes.
- Remove from heat and let sit for 5 minutes without stirring.
- Stir in vanilla extract and beat the mixture until it thickens and loses its glossy sheen, about 4–6 minutes.
- Quickly mix in the powdered sugar and nuts (if using) until well combined.
- Pour the mixture into the prepared dish and smooth the top with a spatula.
- Let the fudge cool completely at room temperature before cutting into squares.
Notes
Use evaporated milk for a creamier texture.
Don’t stir once the mixture begins boiling to prevent sugar crystallization.
Use a candy thermometer for accuracy or test for soft-ball stage using cold water.
Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.
Freeze for up to 2 months if needed, thaw before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 160
- Sugar: 24g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 15mg
