Print

Easy Old-Fashioned Penuche Fudge (Classic Brown Sugar Candy)

A stack of perfectly cut, light brown squares of creamy penuche fudge served in a small white dish.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic penuche fudge with rich caramel flavor in just 15 minutes prep time. This old-fashioned recipe yields creamy squares that melt in your mouth, perfect for gifting or simple sweet treats.

Ingredients

Scale
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup heavy cream
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract

Instructions

  1. Line an 8×8 inch pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
  2. Combine the granulated sugar, brown sugar, and heavy cream in a heavy-bottomed saucepan.
  3. Place the pan over medium heat. Stir constantly until the sugars dissolve completely. Do not let the mixture boil rapidly before the sugar dissolves.
  4. Attach a candy thermometer to the side of the pan, making sure the bulb is submerged but not touching the bottom.
  5. Cook the mixture, stirring occasionally to prevent scorching, until it reaches 234 degrees Fahrenheit (soft-ball stage). This takes about 10 to 15 minutes.
  6. Remove the pan from the heat immediately. Stir in the butter and vanilla extract until the butter melts.
  7. Stop stirring. Allow the mixture to cool undisturbed to 110 degrees Fahrenheit. This cooling step is crucial for creamy texture.
  8. Once cooled to 110 degrees Fahrenheit, begin beating the mixture vigorously with a wooden spoon or an electric mixer on medium speed.
  9. Continue beating until the fudge loses its glossy shine, thickens significantly, and starts to set. This may take 5 to 10 minutes.
  10. Quickly pour the fudge into the prepared pan. Do not scrape the sides of the pan.
  11. Let the penuche fudge cool completely at room temperature for several hours, or until firm.
  12. Cut into squares before serving. Store airtight at room temperature.

Notes

  • For guaranteed creamy texture, cool the mixture to exactly 110 degrees Fahrenheit before beating. If you beat it too hot, the fudge may become grainy.
  • This recipe is for no chocolate fudge, relying on the brown sugar for its caramel fudge flavor.
  • If you want a slightly richer flavor, substitute 1/4 cup of the heavy cream with 1/4 cup of evaporated milk.

Nutrition

Find it online: https://cheffinity.com/penuche-fudge-recipe-easy-old-fashioned/