Brown Sugar Fudge Penuche
Indulge your sweet tooth with this velvety and irresistible Brown Sugar Fudge Penuche, a classic confection bursting with rich caramel-like flavor. Made with a luscious blend of light brown sugar, whole milk, and powdered sugar, this dessert achieves its signature creamy texture and old-fashioned charm through careful simmering and precision mixing. The hint of vanilla and a touch of kosher salt elevate the sweetness, creating a perfectly balanced treat that's both decadent and refined. Perfect for gifting, special occasions, or a cozy homemade snack, this fudge is simple to prepare yet elegantly indulgent. With just 10 minutes of prep and 20 minutes of cook time, you’ll have 16 pieces of melt-in-your-mouth goodness ready to impress.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 2 cups Light brown sugar
- 1 cup Granulated sugar
- 3 cups Whole milk
- 1.5 teaspoons Vanilla extract
- 0.25 teaspoons Kosher salt
- 2 cups Powdered sugar
Instructions
Grease an 8-inch square baking pan and line it with parchment paper, leaving some overhang for easy removal later.
In a medium heavy-bottomed saucepan, melt the unsalted butter over medium heat.
Add the light brown sugar, granulated sugar, and whole milk to the saucepan and stir to combine.
Bring the mixture to a boil, stirring frequently to ensure the sugar dissolves completely.
Reduce the heat to medium-low and allow the mixture to simmer for about 15 minutes, stirring occasionally, until it reaches 234°F (soft-ball stage) on a candy thermometer.
Remove the saucepan from the heat and stir in the vanilla extract and kosher salt.
Let the mixture cool for about 10 minutes, then transfer it to a heatproof bowl.
Using a hand or stand mixer on low speed, gradually beat in the powdered sugar, adding a little at a time until fully incorporated.
Increase the mixer’s speed to medium and continue beating until the mixture thickens and loses its gloss, about 3-4 minutes.
Pour the fudge mixture into the prepared baking pan, smoothing out the top with a spatula.
Let the fudge cool completely at room temperature, then transfer it to the refrigerator for at least 2 hours to set fully.
Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut into 16 squares and serve or store in an airtight container.
Nutrition Facts
Calories |
4068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 539 mg | 23% | |
| Total Carbohydrate | 874.2 g | 318% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 870.7 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 1166 mg | 90% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 1628 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
