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Old-Fashioned Penuche Fudge: Creamy Brown Sugar Candy Recipe

Two golden-brown squares of creamy penuche fudge resting on a white plate near a window.
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Make classic Penuche Fudge with rich caramel flavor and a smooth, melt-in-your-mouth texture. This old-fashioned brown sugar fudge recipe guarantees a creamy result.

Ingredients

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  • 2 cups light brown sugar, packed
  • 1 cup whole milk or heavy cream
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Lightly grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
  2. Combine the brown sugar, milk or cream, and butter in a heavy-bottomed saucepan over medium heat.
  3. Stir the mixture constantly until the butter melts and the sugar dissolves completely. Do not let it scorch.
  4. Attach a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.
  5. Bring the mixture to a rolling boil without stirring the sides of the pan. Boil until the temperature reaches exactly 110°F (soft-ball stage). This step is crucial for non-grainy fudge.
  6. Remove the pan from the heat immediately once 110°F is reached. Do not stir the mixture while it cools.
  7. Let the mixture cool undisturbed until it reaches 110°F (this can take 30 to 45 minutes depending on room temperature). Do not rush this cooling process.
  8. Once cooled to 110°F, add the vanilla extract and salt.
  9. Begin beating the mixture vigorously with a wooden spoon or an electric mixer on low speed. Continue beating until the mixture loses its glossy shine and becomes thick, dull, and creamy. This change happens quickly when the fudge starts to set.
  10. Quickly pour the thickened Penuche Fudge into the prepared pan. Do not scrape the sides of the bowl.
  11. Let the fudge set completely at room temperature for several hours or chill briefly to speed up the process.
  12. Cut the firm Penuche Fudge into squares before serving.

Notes

  • For the best, creamiest Penuche Fudge, you must cool the sugar mixture to 110°F before beating. If you beat it too hot, the fudge will be grainy.
  • If you want a richer caramel flavor, use heavy cream instead of milk.
  • This classic brown sugar confection is excellent for homemade candy gifts during the holidays.

Nutrition

Find it online: https://cookingbyfelix.com/penuche-fudge-recipe-creamy-brown-sugar-candy/