Penuche Fudge
Indulge in the rich, caramel-like sweetness of homemade penuche fudge—a classic treat that melts in your mouth with every bite! This easy fudge recipe is crafted with simple pantry staples like light brown sugar, powdered sugar, butter, and milk, creating a velvety smooth texture and warm, toffee-like flavor. A splash of vanilla extract enhances its sweetness, while optional pecans or walnuts add delightful crunch and depth, making this fudge irresistibly indulgent. Perfect for gifting, holiday parties, or satisfying your sweet tooth, this no-fail fudge comes together in just 30 minutes of prep and cook time. With its buttery caramel base and customizable texture, penuche fudge is a timeless dessert that captures the magic of old-fashioned confections.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 2 cups Light brown sugar, packed
- 0.5 cup Whole milk
- 0.25 teaspoon Salt
- 2 cups Powdered sugar (sifted)
- 1 teaspoon Vanilla extract
- 0.5 cup Pecans or walnuts (optional)
Instructions
Prepare an 8x8-inch baking pan by lining it with parchment paper, letting the edges hang over the sides for easy removal later. Lightly grease the parchment paper with butter or cooking spray.
In a medium saucepan over medium heat, melt the butter.
Stir in the light brown sugar, whole milk, and salt. Stir constantly until the mixture is completely combined and begins to bubble.
Once bubbling, reduce heat to low and let the mixture simmer for about 5 minutes. Continue stirring frequently to prevent burning.
Remove the saucepan from the heat and let it cool slightly for about 10 minutes.
Using a handheld electric mixer or a sturdy spoon, gradually add the sifted powdered sugar to the mixture, stirring until smooth and combined.
Mix in the vanilla extract and, if using, fold in the chopped nuts for added texture and flavor.
Transfer the fudge mixture to the prepared baking pan, spreading it evenly to create a smooth surface.
Let the fudge cool at room temperature for about 2-3 hours or until firm. For faster cooling, you can place it in the refrigerator for 1-1.5 hours.
Once the fudge is firm, lift it out of the baking pan using the parchment paper overhangs. Place it on a cutting board and cut into 16 squares or desired portions.
Serve immediately or store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 656.4 g | 239% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 640.4 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 535 mg | 41% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 968 mg | 21% | |
*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.
