Description
Make creamy, melt-in-your-mouth Penuche Fudge using simple ingredients like brown sugar and butter on the stovetop.
Ingredients
Scale
- 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
- Line an 8×8 inch pan with parchment paper, allowing some overhang for easy removal. Lightly grease the paper.
- Combine the brown sugar, granulated sugar, milk, and butter in a heavy-bottomed saucepan.
- Stir the mixture constantly over medium heat until the sugar dissolves and the butter melts completely.
- Stop stirring once the mixture boils. Insert a candy thermometer.
- Cook the mixture without stirring until it reaches 234 degrees Fahrenheit (soft-ball stage). This usually takes 10 to 15 minutes after boiling begins.
- Remove the pan from the heat immediately. Do not scrape the sides of the pan.
- Stir in the vanilla extract and salt.
- Let the mixture cool undisturbed until it reaches 110 degrees Fahrenheit (about 45 minutes to 1 hour). Do not rush this cooling step.
- Once cooled, beat the mixture vigorously with a wooden spoon or an electric mixer on medium speed until the fudge loses its glossy shine and thickens significantly, becoming dull and firm enough to hold its shape. This takes about 5 to 10 minutes.
- Quickly spread the fudge into the prepared pan.
- Let the fudge set completely at room temperature for several hours or chill briefly before cutting into squares.
Notes
- For pecan fudge, stir in 1/2 cup of chopped pecans during the final beating stage.
- If you prefer a peanut butter flavor, reduce the butter to 2 tablespoons and add 1/4 cup of creamy peanut butter when you add the vanilla extract.
- Do not stir the sugar mixture while it is boiling, as this can cause premature crystallization.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dessert
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 185
- Sugar: 32
- Sodium: 35
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 0
- Protein: 1
- Cholesterol: 15