Buttery Penuche Brown Sugar Fudge
Indulge in the melt-in-your-mouth magic of Buttery Penuche Brown Sugar Fudge, a classic sweet treat that’s as rich as it is irresistible. This recipe combines the caramel-like depth of light brown sugar with the silky texture of heavy cream and the creamy sweetness of sifted powdered sugar. A generous dose of butter and a touch of vanilla extract elevate this fudge to a buttery, toffee-like perfection. Prepared in just 30 minutes and requiring no candy thermometer, this easy-to-make confection is perfect for novice and experienced candy makers alike. Serve these soft, square bites of heaven at holiday gatherings, gift them in pretty boxes, or keep a stash for indulgent snacking moments. With its creamy texture and nostalgic flavor, this brown sugar fudge is sure to become a favorite for fudge lovers everywhere.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 2 cups Light brown sugar, packed
- 0.5 cup Heavy cream
- 0.25 teaspoon Salt
- 2.5 cups Powdered sugar, sifted
- 1.5 teaspoons Vanilla extract
Instructions
Line an 8x8-inch square baking pan with parchment paper or foil, leaving a slight overhang for easy removal. Lightly grease the lining with butter or non-stick spray.
In a medium saucepan, melt the unsalted butter over medium heat.
Stir in the packed light brown sugar, heavy cream, and salt. Continue stirring until the mixture begins to bubble around the edges. Reduce the heat to low and let it simmer gently for 5 minutes, stirring occasionally.
Remove the saucepan from heat and let it cool slightly for 5 minutes.
Add the vanilla extract to the saucepan and mix well.
In a large mixing bowl, sift the powdered sugar to remove any lumps.
Pour the slightly cooled brown sugar mixture over the powdered sugar in the bowl. Beat with a hand mixer or use a wooden spoon until the mixture is smooth, creamy, and slightly thickened.
Quickly transfer the fudge mixture into the prepared pan, spreading it evenly with a spatula.
Allow the fudge to cool at room temperature for about 2 hours, or refrigerate for 1 hour, until firm.
Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut it into 1-inch squares to serve.
Store the fudge in an airtight container at room temperature for up to one week, or refrigerate for longer storage.
Nutrition Facts
Calories |
150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 27.6 g | ||
| Protein | 0.0 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 23 mg | 0% | |
*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.
