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Old-Fashioned Penuche Fudge with Brown Sugar

Close-up of several squares of light brown penuche fudge stacked on a white plate, lightly dusted with powdered sugar.
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Make classic, creamy Penuche Fudge using simple ingredients like brown sugar and butter. This old-fashioned candy recipe results in a smooth, sweet dessert perfect for holidays or everyday treats.

Ingredients

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  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup whole milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: 1 cup chopped pecans or walnuts

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
  2. Combine the granulated sugar, brown sugar, milk, and butter in a heavy-bottomed saucepan.
  3. Stir the mixture constantly over medium heat until the sugar and butter dissolve and the mixture just begins to boil.
  4. Stop stirring once it boils. Insert a candy thermometer.
  5. Cook the mixture without stirring until it reaches 234 degrees Fahrenheit (soft-ball stage). This usually takes about 10 to 15 minutes.
  6. Remove the pan from the heat immediately. Do not scrape the sides of the pan.
  7. Let the mixture cool undisturbed until it reaches 110 degrees Fahrenheit on the thermometer, or until the bottom of the pan feels warm, not hot, to your hand. This cooling step is important for texture.
  8. Add the vanilla extract and salt. If using nuts, stir them in now.
  9. Begin beating the mixture vigorously with a wooden spoon or an electric mixer on low speed. Continue beating until the fudge loses its glossy shine and becomes dull and thick enough to hold its shape. This takes about 5 to 10 minutes.
  10. Quickly pour the thickened fudge into the prepared pan. Do not spread or press it down.
  11. Let the fudge set completely at room temperature for several hours, or until firm.
  12. Lift the fudge out using the parchment overhang, cut into squares, and serve.

Notes

  • For the smoothest texture, avoid stirring the sugar mixture while it is boiling to prevent sugar crystals from forming on the sides of the pan.
  • If you do not have a candy thermometer, test for the soft-ball stage by dropping a small amount of syrup into cold water; it should form a soft, pliable ball.
  • If the fudge becomes too hard to beat, gently reheat it slightly on the stove, stirring until it softens, then cool again before beating.

Nutrition

Find it online: https://tastethisplate.com/penuche-fudge-brown-sugar-fudge-recipe/