Penuche
Indulge in the rich, caramel-like sweetness of penuche, an old-fashioned fudge recipe that’s as simple as it is irresistible. Made with pantry staples like light brown sugar, butter, and powdered sugar, this decadent treat boasts a creamy texture and a uniquely deep, toffee-like flavor that sets it apart from traditional fudge. With just 10 minutes of prep time and a fuss-free cooking process, penuche is perfect for holidays, gifting, or satisfying your sweet tooth year-round. The vanilla extract enhances its warmth, while a pinch of salt balances the sweetness for a perfectly delightful bite. Whether served as bite-sized squares or lovingly wrapped as a homemade gift, this classic dessert is a crowd-pleaser that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 2 cups Light brown sugar (packed)
- 0.5 cups Whole milk
- 1 teaspoon Vanilla extract
- 3 cups Powdered sugar
- 0.25 teaspoon Salt
Instructions
Prepare an 8x8-inch baking dish by lining it with parchment paper or lightly greasing it with butter. Set aside.
In a medium saucepan, melt the unsalted butter over medium heat.
Add the packed light brown sugar and milk to the saucepan. Stir continuously until the sugar has dissolved completely and the mixture is smooth.
Raise the heat to medium-high and bring the mixture to a gentle boil. Reduce the heat to medium-low and simmer while stirring constantly for 5 minutes. The mixture should thicken slightly and become glossy.
Remove the saucepan from heat and stir in the vanilla extract and salt.
Gradually add the powdered sugar, one cup at a time, stirring vigorously with a wooden spoon or silicone spatula until the mixture is smooth and well combined. The mixture will thicken as the sugar is incorporated.
Quickly pour the mixture into the prepared baking dish, spreading it evenly using a spatula. Smooth the top as needed.
Allow the penuche to cool at room temperature for 2 hours, or until completely set. For faster cooling, place the baking dish in the refrigerator for 1 hour.
Once the penuche is firm, lift it out of the baking dish using the parchment paper or cut it directly in the pan into 16 squares or desired serving sizes.
Store the penuche in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
3670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 838.8 g | 305% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 831.9 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 403 mg | 31% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 803 mg | 17% | |
*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.
