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Old Fashioned Brown Sugar Penuche Fudge

Close-up of rich, caramel-colored penuche fudge cut into perfect squares stacked on a white marble surface.
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Make this creamy, old fashioned Penuche Fudge using simple ingredients like brown sugar and butter for a classic homemade candy experience.

Ingredients

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  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup whole milk
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

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. Combine the granulated sugar, brown sugar, and milk in a heavy-bottomed saucepan.
  3. Stir the mixture constantly over medium heat until the sugars dissolve and the mixture begins to boil.
  4. Attach a candy thermometer to the side of the pan, making sure the tip does not touch the bottom.
  5. Continue to cook, stirring occasionally to prevent scorching, until the mixture reaches 234 degrees Fahrenheit (soft-ball stage). This usually takes about 10 to 15 minutes after boiling begins.
  6. Remove the pan from the heat immediately. Stir in the butter and vanilla extract until the butter melts completely. Do not beat or overmix at this stage.
  7. Let the mixture cool undisturbed on the stovetop or a wire rack until it reaches 110 degrees Fahrenheit. Do not rush this cooling process.
  8. Once cooled, beat the fudge mixture vigorously with a wooden spoon or an electric mixer on medium speed until it becomes thick, loses its glossy shine, and starts to set. This may take 5 to 10 minutes.
  9. Quickly pour the thickened fudge into the prepared pan. Spread evenly with a spatula.
  10. Allow the fudge to set completely at room temperature for several hours, or chill briefly to speed setting.
  11. Once firm, lift the fudge out using the parchment paper overhang and cut into small squares.

Notes

  • For a richer flavor, substitute half of the milk with heavy cream.
  • If you want Butter Pecan Fudge, fold in 1/2 cup of toasted, chopped pecans just before pouring the fudge into the pan.
  • If you prefer Peanut Butter Fudge, reduce the vanilla to 1/2 teaspoon and beat in 1/2 cup of creamy peanut butter when the mixture starts to thicken.
  • If the fudge fails to set, you may need to reheat it to the soft-ball stage and cool it again without stirring until it reaches 110 degrees Fahrenheit.

Nutrition

Find it online: https://miameal.com/penuche-fudge-old-fashioned-brown-sugar-recipe/