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The Ultimate Old-Fashioned Penuche Fudge: Creamy Brown Sugar Perfection

A pile of freshly cut, light brown penuche fudge squares stacked on a white plate.
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Make classic Penuche fudge, also known as Brown Sugar Fudge, using this old-fashioned recipe. This confection is sweet, creamy, and melts in your mouth, offering a rich caramel flavor without chocolate.

Ingredients

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

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. Combine the brown sugar, granulated sugar, and heavy cream in a medium, heavy-bottomed saucepan.
  3. Place the saucepan over medium heat. Stir constantly until the sugars dissolve and the mixture begins to boil. Do not let the mixture scorch.
  4. Attach a candy thermometer to the side of the pan, ensuring the tip is submerged but not touching the bottom.
  5. Continue to cook, stirring occasionally, until the mixture reaches exactly 234 degrees Fahrenheit (Soft-Ball Stage). This usually takes about 10 to 15 minutes.
  6. Immediately remove the pan from the heat. Stir in the butter, vanilla extract, and salt until the butter is completely melted.
  7. Stop stirring. Allow the mixture to cool undisturbed until it reaches 110 degrees Fahrenheit. This cooling step is crucial for a creamy texture.
  8. Once cooled to 110 degrees Fahrenheit, begin beating the fudge vigorously with a wooden spoon or an electric mixer on medium speed. Beat continuously until the fudge loses its glossy shine, thickens significantly, and starts to look dull and slightly grainy. This process takes about 5 to 10 minutes.
  9. Quickly pour the thickened fudge into the prepared baking pan. Spread it evenly with a spatula.
  10. Let the Penuche fudge cool completely at room temperature for at least 2 to 3 hours, or until firm. Do not refrigerate to set.
  11. Once firm, lift the fudge out of the pan using the parchment overhang. Cut into 36 small squares.

Notes

  • For the creamiest texture, ensure you cool the mixture to exactly 110 degrees Fahrenheit before beating. If you beat it too hot, the fudge may become grainy.
  • This Brown Sugar Fudge is excellent for holiday candy platters or as a homemade gift.
  • If you prefer a slightly different flavor, you can substitute 1/4 cup of the heavy cream with evaporated milk.

Nutrition

Find it online: https://frostedfancies.com/penuche-fudge-recipe-brown-sugar-fudge/