Penuche Fudge

Ingredients for Penuche Fudge

2 cups light brown sugar
3 cups confectioners’ sugar, sifted
1 cup pecans or walnuts (chopped, optional)
2 sticks (1 cup) unsalted butter
5 ounces evaporated milk
¼ teaspoon salt
1 teaspoon vanilla extract
Nonstick spray (for greasing the pan)

Instructions for Penuche Fudge

1. Prepare the Pan

Grease an 8×8-inch square baking dish or pan with nonstick spray and line it with parchment paper, leaving an overhang for easy removal.

2. Melt the Butter and Sugar

In a medium saucepan over medium heat, melt the butter. Add the light brown sugar, evaporated milk, and salt, and stir continuously until the sugar dissolves completely.

3. Boil the Mixture

Once the mixture reaches a boil, lower the heat to medium-low and cook for 3-4 minutes, stirring occasionally. The mixture should thicken and become smooth. Remove from heat.

4. Cool the Mixture Slightly

Allow the mixture to cool slightly (about 5 minutes), then stir in the vanilla extract.

5. Mix in the Confectioners’ Sugar

Gradually sift in the confectioners’ sugar, stirring constantly to ensure there are no lumps. Continue mixing until the fudge becomes smooth and creamy.

6. Fold in the Nuts

Fold in the pecans or walnuts, if using, until they are evenly distributed throughout the fudge mixture.

7. Pour the Fudge into the Pan

Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula. Smooth the top for an even surface.

8. Set the Fudge

Allow the fudge to cool at room temperature for about 1 hour, then refrigerate for an additional 2-3 hours to set completely.

9. Cut and Serve

Once the fudge is firm, use the parchment paper overhang to lift it out of the pan. Cut the fudge into small squares and serve. Store any leftovers in an airtight container at room temperature or in the refrigerator.

Cook’s Notes and Tips

Don’t Overheat: Be careful not to overcook the brown sugar mixture, as this can cause the fudge to become grainy. Stir constantly to prevent burning.
Use a Candy Thermometer: For a more precise result, you can use a candy thermometer. The fudge mixture should reach about 236°F (113°C) for the ideal consistency.
Nut-Free Option: You can omit the nuts for a smooth, nut-free version of this penuche fudge.

Variations for Penuche Fudge

1. Chocolate Swirl Penuche Fudge

For a chocolate twist, drizzle melted dark chocolate or white chocolate over the top of the fudge before it sets and swirl it in with a toothpick.

2. Maple Penuche Fudge

Substitute ½ teaspoon maple extract for half of the vanilla extract to give the fudge a rich, maple flavor that complements the brown sugar base.

3. Coconut Penuche Fudge

Add ½ cup shredded coconut to the fudge mixture for a tropical variation. Toast the coconut for extra flavor and texture.

Frequently Asked Questions (FAQs)

1. Can I freeze penuche fudge?

Yes! You can freeze penuche fudge for up to 3 months. Wrap the fudge tightly in plastic wrap, then place it in a freezer-safe bag or container. Thaw in the refrigerator overnight before serving.

2. How do I store penuche fudge?

Store the fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. It can also be frozen for longer storage.

3. Can I use dark brown sugar instead of light brown sugar?

Yes, but using dark brown sugar will give the fudge a deeper, more intense molasses flavor, which can change the overall taste of the fudge slightly.

A Classic Caramel-Flavored Treat

Penuche Fudge is a rich, caramel-flavored treat that’s both creamy and indulgent. With its buttery sweetness and optional crunch from pecans or walnuts, this fudge is perfect for gift-giving, holiday spreads, or just indulging yourself. This recipe is easy to make and can be customized to suit your taste, whether you prefer it with nuts, chocolate, or even a hint of maple. Enjoy this classic treat!