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Penuche Fudge
Penuche Fudge
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Prep Time:
5 minutes
Cook Time:
12 minutes
Total Time:
137 minutes
Indulge in classic brown sugar fudge with rich butterscotch taste - a perfect penuche treat.
Ingredients:
  • 2 cups (426g) dark brown sugar
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) whole milk
  • 1/4 cup (56g) unsalted butter
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
Instructions:
  • In a medium 3-quart saucepan, mix together dark brown sugar, granulated sugar, milk, butter, and salt.
  • In a pan over medium-low heat, bring the sugar mixture to a gentle boil, which will take about 10 minutes. Stir gently with a wooden spoon until well combined as the butter melts. Then, refrain from stirring further. Keep the sides of the pan clean by using a silicone spatula or wet pastry brush to prevent any stray sugar granules from crystallizing.
  • Cook until the mixture reaches 238°F on a candy or instant thermometer after boiling, for about 10 to 15 minutes over medium-low heat.
  • Allow the mixture to cool off the heat until it reaches 130°F, without stirring. This will take approximately 30 minutes to 1 hour, depending on your kitchen temperature and pan size.
  • Prepare the pan by lightly spraying an 8x8-inch square pan with non-stick spray and lining the bottom and two sides with parchment paper, leaving an overhang for easy unmolding as the mixture cools.
  • Gently mix in the vanilla extract into the cooled fudge until it loses its shine, becomes slightly opaque, lightens in color, and thickens slightly yet remains pourable, for about 1 to 5 minutes. Avoid overmixing to prevent a soft or grainy texture. Mastering this quick process will come with a bit of practice.
  • Quickly pour the fudge into the prepared pan, then use an offset spatula or silicone spatula to spread it to the edges and smooth the top.
  • Chill the fudge: Refrigerate the fudge for a minimum of 1 hour to set. Use a butter knife to loosen the edges, lift the fudge out using the parchment paper, and slice into 36 pieces. For neat slices, rinse the knife with hot water between cuts.
  • To preserve its freshness, keep the penuche in a sealed container in the fridge for 1 week. Feel free to rate the recipe below if you enjoyed it!

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