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Old-Fashioned Penuche Fudge (Brown Sugar Fudge)

A close-up, glossy square piece of rich brown penuche fudge sitting on a white plate.
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Make smooth, creamy Penuche Fudge using brown sugar for a rich, buttery, caramel-like flavor.

Ingredients

Scale
  • 2 cups light brown sugar, packed
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Line an 8×8 inch pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
  2. Combine the brown sugar, milk, and butter in a heavy-bottomed saucepan.
  3. Stir the mixture constantly over medium heat until the butter melts and the sugar dissolves. Do not let it boil rapidly yet.
  4. Attach a candy thermometer to the side of the pan, ensuring the tip is submerged but not touching the bottom.
  5. Continue cooking, stirring occasionally, until the mixture reaches 234°F (Soft-Ball Stage). This takes about 15 to 20 minutes.
  6. Remove the pan from the heat immediately when it reaches 234°F. Do not stir the mixture while it is heating after the initial dissolve.
  7. Let the mixture cool undisturbed on the stovetop or a cooling rack until it cools down to 110°F. This cooling period is crucial for texture.
  8. Once cooled to 110°F, add the vanilla extract and salt.
  9. Begin beating the mixture vigorously with a wooden spoon or a sturdy electric mixer on medium speed. Beat continuously until the fudge loses its glossy shine, thickens significantly, and starts to set (it will become dull and hold its shape when dropped from the spoon). This usually takes 5 to 10 minutes.
  10. Quickly pour the thickened fudge into the prepared pan. Do not scrape the sides of the pan.
  11. Let the fudge set completely at room temperature for several hours or until firm before cutting into squares.

Notes

  • For the smoothest texture, cool the sugar mixture to exactly 110°F before beating. Cooler temperatures result in grainy fudge.
  • If you prefer a slight bourbon flavor, substitute 1 teaspoon of vanilla extract with 1 teaspoon of bourbon added at the same time as the vanilla.
  • Do not stir the mixture while it is boiling until you remove it from the heat. Stirring during the boil phase can cause crystallization.

Nutrition

Find it online: https://sundayflavor.com/penuche-fudge-old-fashioned-brown-sugar-recipe/