Peanut Butter Penuche
Indulge in the rich, melt-in-your-mouth magic of Peanut Butter Penuche, a delightful twist on classic fudge that combines the buttery sweetness of penuche with the creamy, nutty essence of peanut butter. This simple yet irresistible treat is made with pantry staples like brown sugar, butter, and powdered sugar, and comes together in just 15 minutes of prep time. The recipe’s secret lies in gently boiling the brown sugar and milk to create a caramel-like base, which is then enriched with vanilla and silky peanut butter for a smooth, decadent finish. Perfect for gifting, entertaining, or satisfying your sweet tooth, these soft fudge squares set beautifully in an 8x8-inch pan and slice into treats that will disappear in no time. Whether served as dessert or a special snack, Peanut Butter Penuche is a must-try fusion of old-fashioned flavor and modern indulgence.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 1.5 cups Brown sugar (light or dark, packed)
- 0.5 cups Whole milk
- 1 teaspoons Vanilla extract
- 0.5 cups Creamy peanut butter
- 2 cups Powdered sugar (sifted)
Instructions
Prepare an 8x8-inch baking dish by lining it with parchment paper or greasing it lightly with butter. Set aside.
In a medium, heavy-bottomed saucepan, melt the unsalted butter over medium heat.
Add the brown sugar and whole milk to the melted butter, stirring constantly until the mixture is fully combined and smooth.
Raise the heat to medium-high and bring the mixture to a gentle boil. Allow it to boil while stirring for 2 minutes, then remove from heat.
Stir in the vanilla extract and peanut butter until both are fully incorporated and the mixture is smooth.
Allow the mixture to cool slightly (about 5 minutes), then gradually add the powdered sugar in small batches, stirring constantly to avoid lumps.
Once the mixture thickens and becomes evenly mixed, pour it into the prepared 8x8-inch baking dish, spreading it evenly with a spatula.
Let the penuche cool completely at room temperature (about 2 hours) or refrigerate it for faster setting.
Once set, lift the hardened penuche out of the pan using the parchment paper handles or run a knife around the edges if unlined, then transfer it to a cutting surface.
Cut the penuche into 16 equal squares and serve. Store leftovers in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 677 mg | 29% | |
| Total Carbohydrate | 631.0 g | 229% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 606.3 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 538 mg | 41% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1424 mg | 30% | |
*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.
