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Old-Fashioned Penuche Fudge: Creamy Brown Sugar Candy

A pile of rich, creamy squares of homemade penuche fudge stacked on a white plate indoors.
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Make classic Penuche fudge, a rich, buttery confection with deep caramel notes, using this simple, old-fashioned stovetop method. This recipe guarantees a smooth, melt-in-your-mouth texture perfect for holiday candy making.

Ingredients

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  • 2 cups light brown sugar, packed
  • 1 cup whole milk or heavy cream
  • 1/2 cup unsalted butter
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar (for dusting pan)

Instructions

  1. Lightly grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang for easy removal. Dust the parchment paper lightly with powdered sugar.
  2. Combine the brown sugar, milk (or cream), butter, and salt in a heavy-bottomed saucepan.
  3. Stir the mixture constantly over medium heat until the butter melts and the sugar dissolves. Stop stirring once it reaches a boil.
  4. Insert a candy thermometer. Continue to cook the mixture without stirring until the temperature reaches exactly 234°F (112°C), which is the soft-ball stage. This step is crucial for creamy fudge.
  5. Immediately remove the pan from the heat. Do not scrape the sides of the pan.
  6. Let the mixture cool undisturbed until it reaches 110°F (43°C). This cooling period prevents graininess.
  7. Once cooled to 110°F, add the vanilla extract. Begin to beat the mixture vigorously with a wooden spoon or a sturdy spatula.
  8. Continue beating until the fudge loses its glossy shine, thickens considerably, and begins to look dull and creamy. This may take several minutes.
  9. Quickly pour the thickened fudge into the prepared pan. Do not spread or press it down.
  10. Allow the fudge to set completely at room temperature for several hours, or chill briefly if you need to speed up the process.
  11. Once firm, lift the fudge out using the parchment overhang, cut it into 1-inch squares, and serve your melt-in-your-mouth candy.

Notes

  • For the smoothest texture, use a heavy-bottomed pan to distribute heat evenly and prevent scorching.
  • Do not stir the mixture while it is boiling; stirring introduces sugar crystals that cause graininess.
  • If you prefer a stronger caramel flavor, you can substitute half of the brown sugar with dark brown sugar.
  • This classic confection is wonderful when wrapped individually for gifting during the holidays.

Nutrition

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