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Classic Old Fashioned Brown Sugar Penuche Fudge

Stack of rich, brown penuche fudge squares topped with chopped pecans on a white plate.
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Make rich, creamy Penuche fudge using only brown sugar and butter for a traditional, melt-in-your-mouth candy experience.

Ingredients

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  • 2 cups packed light brown sugar
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans (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. In a medium, heavy-bottomed saucepan, combine the brown sugar, milk, butter, and salt.
  3. Stir the mixture constantly over medium heat until the sugar dissolves and the butter melts completely.
  4. Increase the heat to medium-high and bring the mixture to a rolling boil. Do not stir once it boils.
  5. Cook the mixture without stirring until it reaches 234 degrees Fahrenheit on a candy thermometer (soft-ball stage). This usually takes 8 to 12 minutes after boiling starts.
  6. Remove the saucepan from the heat immediately. Let the mixture cool undisturbed on the stovetop for 10 minutes. Do not stir during this cooling period.
  7. After 10 minutes, stir in the vanilla extract and the chopped pecans, if using.
  8. Begin beating the mixture vigorously with a wooden spoon or an electric mixer on low speed. Continue beating until the fudge loses its glossy shine and thickens significantly, becoming dull and holding its shape when dropped from the spoon. This takes about 5 to 10 minutes of steady beating.
  9. Quickly pour the thickened fudge into the prepared pan. Do not scrape the sides of the pan.
  10. Let the fudge set completely at room temperature for several hours or chill briefly to speed up the process.
  11. Once firm, lift the fudge out using the parchment overhang, remove the paper, and cut into 1-inch squares.

Notes

  • For the creamiest texture, use a candy thermometer to hit the soft-ball stage precisely.
  • If you do not have a thermometer, test by dropping a small amount of the syrup into cold water; it should form a soft, pliable ball.
  • If the fudge becomes grainy, you likely stirred it too much while it was boiling or cooled it too slowly after removing it from the heat.
  • For a peanut butter variation, reduce the milk by 2 tablespoons and add 1/2 cup of creamy peanut butter when you add the vanilla.

Nutrition

Find it online: https://flavorzine.com/penuche-fudge-classic-old-fashioned-brown-sugar/