Print

Old-Fashioned Creamy Brown Sugar Penuche Fudge

A stack of homemade, light brown penuche fudge squares resting on white parchment paper.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic Penuche fudge, a rich, no-chocolate candy with a smooth, melt-in-your-mouth texture, using simple brown sugar and butter.

Ingredients

Scale
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 pinch 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 granulated sugar, brown sugar, and heavy cream in a medium, heavy-bottomed saucepan.
  3. Stir the mixture constantly over medium heat until the sugars dissolve and the mixture begins to boil.
  4. Stop stirring once the mixture boils. Insert a candy thermometer. Cook the mixture without stirring until it reaches 234 degrees Fahrenheit (Soft-Ball Stage). This usually takes about 10 to 15 minutes.
  5. Immediately remove the saucepan from the heat. Add the butter and salt. Do not stir yet. Let the mixture cool undisturbed until the temperature drops to 110 degrees Fahrenheit. This cooling step is crucial for creamy fudge.
  6. Once cooled to 110 degrees Fahrenheit, add the vanilla extract. Begin stirring slowly with a wooden spoon or heatproof spatula.
  7. Stir consistently and firmly until the mixture thickens, loses its gloss, and becomes dull. This process takes several minutes. The fudge will start to set up quickly.
  8. Quickly pour the fudge into the prepared pan. Do not scrape the sides of the pan.
  9. Let the Penuche fudge cool completely at room temperature for at least 2 hours, or until firm.
  10. Lift the fudge from the pan using the parchment overhang. Cut into small squares. Store in an airtight container.

Notes

  • For the best melt-in-your-mouth candy texture, monitor your candy thermometer closely. Hitting 234°F is key.
  • If you do not have a candy thermometer, you can test the soft-ball stage by dropping a small amount of syrup into a glass of ice water; it should form a soft, pliable ball.
  • Do not over-stir after the mixture cools; stirring too long or too fast can cause the fudge to become grainy.

Nutrition

Find it online: https://devourdish.com/penuche-fudge-recipe-old-fashioned-creamy-candy/