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Old-Fashioned Penuche Fudge (Brown Sugar Fudge)

A close-up stack of rich, light brown squares of homemade penuche fudge resting on a white plate.
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Make smooth, creamy Penuche Fudge using brown sugar for a rich caramel flavor. This recipe focuses on proper technique for a melt-in-your-mouth texture.

Ingredients

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  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup heavy cream
  • 1 tablespoon 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 granulated sugar, brown sugar, and heavy cream in a heavy-bottomed saucepan.
  3. Stir the mixture over medium heat until the sugars dissolve completely. Do not let the mixture boil rapidly yet.
  4. Insert a candy thermometer into the side of the pan, making sure it does not touch the bottom.
  5. Cook the mixture, stirring occasionally, until it reaches 234°F (Soft-Ball Stage). This usually takes about 15 to 20 minutes after it starts boiling.
  6. Remove the pan from the heat immediately when it reaches 234°F.
  7. Add the butter and salt. Do not stir the mixture after removing it from the heat.
  8. Let the mixture cool completely without stirring until it reaches 110°F. This cooling step is critical for texture.
  9. Once cooled to 110°F, add the vanilla extract.
  10. Begin beating the mixture vigorously with a wooden spoon or an electric mixer on medium speed. Beat until the fudge loses its glossy shine and becomes thick and creamy, holding its shape. This takes about 5 to 10 minutes.
  11. Quickly pour the thickened fudge into the prepared pan. Do not scrape the sides of the pan.
  12. Let the fudge set completely at room temperature for several hours before cutting into squares.

Notes

  • For the smoothest texture, cool the sugar mixture undisturbed to exactly 110°F before beating.
  • If you prefer a slight variation, stir in 1/2 cup of chopped pecans during the final minute of beating.
  • Use a heavy saucepan to prevent scorching the sugars.

Nutrition

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