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Old-Fashioned Brown Sugar Penuche Fudge

A stack of golden brown, melt-in-mouth penuche fudge squares piled on a white dish.
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Make creamy, melt-in-your-mouth Penuche Fudge using brown sugar for a rich, buttery flavor without chocolate.

Ingredients

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  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 1 cup whole milk
  • 4 tablespoons unsalted 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 brown sugar, granulated sugar, milk, butter, and salt in a heavy-bottomed saucepan.
  3. Stir the mixture constantly over medium heat until the butter melts and the sugar dissolves. Do not let it scorch.
  4. Attach a candy thermometer to the side of the pan. Bring the mixture to a rolling boil without stirring the sides of the pan.
  5. Continue to cook, stirring occasionally to prevent scorching, until the mixture reaches 234°F (soft-ball stage). This usually takes 10 to 15 minutes after boiling starts.
  6. Remove the pan from the heat immediately. Stir in the vanilla extract.
  7. Let the mixture cool undisturbed on the stovetop until it reaches 110°F. Do not rush this cooling step; this is key for a smooth texture.
  8. Once cooled to 110°F, begin beating the fudge vigorously with a wooden spoon or an electric mixer on medium speed.
  9. Beat continuously until the fudge loses its glossy appearance, thickens significantly, and starts to lose its shape and become dull. This process takes about 5 to 10 minutes.
  10. Quickly pour the thickened fudge into the prepared pan. Do not scrape the sides of the pot.
  11. Let the fudge set completely at room temperature for several hours or overnight before cutting into squares.

Notes

  • For the smoothest texture, ensure you do not stir the sugar mixture while it is boiling up to the soft-ball stage.
  • If you see sugar crystals forming on the sides of the pan above the liquid line, brush them down with a pastry brush dipped in warm water.
  • If the fudge becomes too stiff to beat, you can gently reheat it slightly, but this risks graininess.

Nutrition

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