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Classic Old-Fashioned Penuche Fudge (Guaranteed Creamy Brown Sugar Candy)

Close-up of several squares of rich, brown penuche fudge piled on a white plate.
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Make this old-fashioned Penuche Fudge, a creamy, melt-in-your-mouth brown sugar candy with rich caramel flavor. This easy recipe guarantees a smooth texture perfect for gifting or enjoying as a classic confection.

Ingredients

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  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. Combine the brown sugar, granulated sugar, and heavy cream in a heavy-bottomed saucepan.
  3. Stir the mixture constantly over medium heat until the sugars dissolve completely and the mixture begins to simmer.
  4. Attach a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.
  5. Continue cooking, stirring occasionally to prevent scorching, until the mixture reaches exactly 234 degrees Fahrenheit (soft-ball stage). This usually takes about 10 to 15 minutes.
  6. Immediately remove the pan from the heat. Stir in the butter, vanilla extract, and salt until the butter melts completely.
  7. Do not stir the mixture further. Let it cool undisturbed on the stovetop or a wire rack until the temperature drops to 110 degrees Fahrenheit. This cooling step is crucial for creamy texture.
  8. Once cooled to 110 degrees Fahrenheit, begin beating the fudge vigorously with a wooden spoon or an electric mixer on medium speed. Continue beating until the mixture thickens, loses its glossy shine, and becomes dull and firm enough to hold its shape. This takes about 5 to 10 minutes.
  9. Quickly spread the thickened fudge evenly into the prepared baking pan.
  10. Allow the Penuche fudge to set completely at room temperature for at least 2 hours before cutting into squares.
  11. Lift the fudge out using the parchment overhang and cut into small squares.

Notes

  • For the best, non-grainy texture, you must cool the mixture to 110°F before beating. Do not rush this step.
  • If you want a slightly deeper caramel flavor, use dark brown sugar for half of the light brown sugar called for.
  • This vanilla fudge is a wonderful homemade candy treat, especially popular for holiday fudge platters.

Nutrition

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