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Old-Fashioned Penuche Fudge Recipe: Creamy Brown Sugar Candy

A stack of rich, light brown squares of homemade penuche fudge resting on a white plate.
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Make classic Penuche fudge, also known as Brown Sugar Fudge. This old-fashioned recipe delivers a creamy, melt-in-your-mouth texture with rich caramel flavor using simple ingredients.

Ingredients

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

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, and heavy cream in a heavy-bottomed saucepan.
  3. Stir the mixture constantly over medium heat until the sugars dissolve and the mixture begins to boil.
  4. Stop stirring once boiling begins. Attach a candy thermometer to the side of the pan.
  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. Stir in the butter and vanilla extract until the butter is fully melted.
  7. Let the mixture cool undisturbed until it reaches 110 degrees Fahrenheit. Do not rush this cooling step; it is crucial for texture.
  8. Once cooled to 110 degrees Fahrenheit, add the pinch of salt. Begin beating the mixture vigorously with a wooden spoon or an electric mixer on low speed.
  9. Continue beating until the fudge loses its glossy appearance, thickens significantly, and starts to set. This process takes about 5 to 10 minutes.
  10. Quickly pour the thickened fudge into the prepared pan. Spread it evenly.
  11. Allow the fudge to cool completely at room temperature until firm, about 2 to 3 hours.
  12. Lift the fudge out of the pan using the parchment overhang, cut it into small squares, and serve your homemade candy.

Notes

  • Cooking to exactly 234°F is key for a creamy, non-grainy texture. If you cook it hotter, the fudge may become crumbly.
  • If you do not have a candy thermometer, test for the soft-ball stage by dropping a small amount of the syrup into cold water; it should form a soft, pliable ball that flattens when pressed.
  • For gifting fudge ideas, wrap individual squares in small pieces of wax paper or cellophane.

Nutrition

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