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Classic Old-Fashioned Penuche Fudge: The Definitive Brown Sugar Candy

A stack of rich, light brown squares of homemade penuche fudge piled on a white plate.
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Make smooth, creamy Penuche Fudge, a traditional brown sugar candy with a melt-in-your-mouth texture. This recipe delivers that old-fashioned flavor you love.

Ingredients

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  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup chopped pecans or peanuts (optional)

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 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 once boiling starts.
  6. Remove the pan from the heat immediately. Stir in the butter, vanilla extract, and salt until the butter is completely melted. Do not overmix at this stage.
  7. If you are adding nuts, stir them in now.
  8. Let the mixture cool undisturbed, without stirring, until it reaches 110 degrees Fahrenheit. This cooling step is crucial for the right texture.
  9. Once cooled to 110 degrees Fahrenheit, begin beating the fudge vigorously with a wooden spoon or an electric mixer on medium speed. Beat until the fudge loses its glossy shine and becomes dull and thick, similar to peanut butter fudge consistency. This takes about 5 to 10 minutes.
  10. Quickly pour the thickened fudge into the prepared pan and spread evenly.
  11. Let the fudge set completely at room temperature for several hours, or chill briefly to speed up setting.
  12. Once firm, lift the fudge out using the parchment paper overhang and cut into small squares.

Notes

  • For a no bake candy alternative, if you struggle with the soft-ball stage, you can substitute the cooked sugar mixture with 1 (14-ounce) can of sweetened condensed milk, 1 cup of white chocolate chips, and 1 cup of brown sugar, melting them gently together until smooth.
  • This recipe makes a fantastic Penuche Fudge Frosting for cakes and desserts; use about half the batch thickness and spread immediately over cooled baked goods.
  • If you prefer a different flavor, this recipe works well as a peanut butter fudge alternative by adding 1/2 cup of creamy peanut butter when you add the vanilla extract.

Nutrition

Find it online: https://kitchenuser.net/penuche-fudge-brown-sugar-fudge-recipe/