Classic Penuche Fudge (Printer-friendly)

Brown sugar and butter combined for rich, smooth penuche with a caramel finish and nutty options.

# What You'll Need:

→ Fudge Base

01 - 2 cups light brown sugar, packed (400 g)
02 - 1 cup granulated sugar (200 g)
03 - 3/4 cup whole milk (180 ml)
04 - 1/2 cup unsalted butter, cubed (115 g)
05 - 1/4 teaspoon fine sea salt

→ Flavor & Finish

06 - 1 1/2 teaspoons pure vanilla extract
07 - 1 cup chopped pecans or walnuts (120 g), optional

# How-To Steps:

01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal, and lightly butter the paper.
02 - In a medium heavy-bottomed saucepan, combine brown sugar, granulated sugar, whole milk, butter, and sea salt. Stir over medium heat until sugars dissolve and mixture reaches a gentle boil.
03 - Attach a candy thermometer and cook without stirring until the mixture reaches 238°F (114°C), approximately 10 to 12 minutes.
04 - Remove from heat and let the mixture cool undisturbed for 10 minutes.
05 - Add vanilla extract and beat with a wooden spoon or electric mixer on low speed until the mixture thickens, loses gloss, and begins to hold shape, about 5 to 8 minutes.
06 - If desired, gently fold in chopped pecans or walnuts.
07 - Immediately pour the mixture into the prepared pan and smooth the top with a spatula.
08 - Allow to set at room temperature for at least 1 hour until firm.
09 - Use the parchment overhang to lift the fudge from the pan and cut into 1-inch squares.

# Expert Tips:

01 -
  • The brown sugar creates a natural caramel complexity that tastes way more sophisticated than it has any right to.
  • It's foolproof once you trust the candy thermometer and resist the urge to stir while it's cooking.
  • Unlike some fudges that need constant refrigeration, this stays perfectly silky at room temperature all week.
02 -
  • The candy thermometer is non-negotiable—undershoot the temperature and it won't set, overshoot it and you'll end up with grainy fudge.
  • Beating is the secret weapon that transforms this from a smooth caramel sauce into actual fudge with body and structure.
03 -
  • Always use a heavy-bottomed pan so the heat distributes evenly and you avoid scorching the bottom layer.
  • If you live in a humid climate, store your finished fudge in the refrigerator to prevent it from softening.
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