This Penuche Fudge is an old fashioned homemade fudge candy that is made with brown sugar to give it a caramel like flavor. It’s extra smooth, creamy, and practically melts in your mouth! I tested this recipe four times to get the textures and flavors just right, and picked up several tips along the way to give you the silky smooth texture you want in this fudge, every single time.
This velvety fudge is a classic treat that for the holidays. But I promise its good enough you’ll want to make it all year long. It’s made on the stove top with ingredients that you probably have laying around in your kitchen right now!
If you’ve never made Penuche (pronounced Puh-New-Chee), don’t let the name or newness intimidate you. Its a cooked homemade fudge that doesn’t contain chocolate, instead the combination of brown sugar, butter, and vanilla give it an incredibly rich flavor, I know you’ll love.
Its a simple homemade candy that is perfect for your Christmas cookie trays, or candy platters. You can pair it with our Iced Gingerbread Oatmeal Cookies, or Vanilla Caramel Creams.
I adapted my recipe from the 1953 Better Homes and Gardens Cook Book, so you know its a tried and true, loved recipe that has survived the test of time! I love adding chopped pecans to the fudge because the nutty flavor pairs so well with the brown sugar, but its also delicious without if you want an extra smooth fudge.
Why You’ll Love this Recipe
- Old Fashioned Favorite: Its a classic candy that’s been around for decades. Don’t think of this as an old granny recipe, its well worth it and deserves a spot on your dessert trays!
- Brown Sugar Flavor: Penuche has a delicious caramel like flavor from the addition of brown sugar. Its so different than a typical chocolate fudge base.
- Melts in Your Mouth: The fudge gets a little bit of a crust on the edges and the center is smooth and creamy, and just melts in your mouth.
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Penuche Fudge Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Brown Sugar: While most fudges are made with just granulated sugar, this has a mix of both to give the fudge a nice caramel like flavor.
- Milk: Use whole milk for the best results. This adds moisture to make the fudge nice and creamy.
- Unsalted Butter: Added at the end of cooking, this adds a rich buttery flavor to the fudge.
- Corn Syrup: Just a little will help the sugar from crystalizing, so your fudge stays nice and smooth.
- Pecans: Chopped pecans add a nutty flavor and crunch to the fudge. I like them chopped up small so you get lots of pecans in each piece of fudge.
How to Make Penuche?
Step 1: Cook the Base. Add the Sugars, Milk, and Corn Syrup to a heavy duty pot over medium heat. Stir occasionally until the sugar dissolved and the mixture starts to boil. Once its boiling add your candy thermometer to the side of the pot and stop stirring.
Step 2: Bring to Temp. Continue cooking the fudge without stirring. Wet a pastry brush and occasionally push down the foam on the sides of the pot. Let the fudge cook until it reaches 236 to 240 F (adjust for altitude).
Step 3: Let it Cool. Remove the pot from the heat and add the butter, vanilla, and salt on top of the candy mixture. Don’t stir it yet though. Let it cool at room temperature until the thermometer says 110 F.
Step 4: Beat It. Using an electric hand mixer, beat the fudge until the butter and vanilla are mixed in evenly. Add in the pecans. Then continue mixing until the candy starts to thicken and loses a little of its shine (but is still pourable).
Step 5: Pour into the Pan. Spoon the mixture into the prepared square pan letting it mostly fall into its own place, but help it spread into the corners as needed. Sprinkle a little extra finely chopped pecans and some flakey sea salt on top.
Step 6: Slice. Let the fudge set for a few hours until it is set, and then slice it into small squares and enjoy!
Tips and Tricks
- Use a Candy Thermometer: This is one of those recipes where a candy thermometer is a must. The fudge first gets cooked to the soft ball stage, then cooled down to a luke warm temperature before beating it with a mixer, which is what thickens it up.
- Don’t Stir: I know, it can be so hard to not stir the candy as its cooking, but I promise it works! Once the mixture boils put the candy thermometer in, and don’t stir. Then Add the butter and vanilla and top and you still won’t stir until its down to 110 F. This will prevent sugar crystals from forming, so you have an extra smooth fudge texture.
- Thick Fudge: I like a thicker fudge thickness, so I make a double batch of what most recipes list to fill my whole 8×8 or 9×9 pan. If you want a single batch with the same thickness you can use a 8×5, or 9×5 bread loaf pan instead with a half batch of this recipe.
- Watch Closely: When you’re beating the fudge it can go from smooth to too thick to pour really quickly. You’ll want to watch as the fudge just starts to loose its shiny look, but it won’t totally be flat in appearance. It should still flow off the beaters, so you can pour it into the pan and it will settle down on its own, without having to spread it out too much with a spatula. This will ensure a smoother top, too.
- Add Nuts: If you want to add pecans, or walnuts, they add such a nice crunchy texture to the fudge. You can toast them for a few minutes in the oven or on the stove top, for extra flavor. Or you can leave them out for an extra smooth fudge. Add about 1 1/2 cups to this recipe, saving about 1 TBS to sprinkle on top of the fudge.
Storage Instructions
Once the fudge has cooled to room temperature, store it in an airtight container at room temperature for up to 1 week. You can also wrap pieces of fudge in plastic wrap then place them in a ziptop bag and store them in the freezer for up to 3 months. Let the fudge thaw at room temperature before enjoying.
One thing I noticed while testing this recipe is that a lot of traditional fudge recipes make a surprisingly small amount. If you pour a typical batch into an 8×8 pan, you can end up with fudge that’s only around 1/2 inch thick. That’s not what I want from a good piece of fudge!
I tested this recipe four times and settled on a larger batch that fills an 8×8-inch or 9×9 pan with a much thicker layer. You still get the classic small squares of fudge, but they’re thick enough to have that rich, creamy texture that makes homemade penuche so good.
This fudge may take a little practice, but I promise if you follow all the tips and tricks above you’ll have a creamy, buttery candy that is different from anything you’ve ever had. You’ll love these thick squares of penuche sitting on your Christmas cookie trays and dessert tables!
More Old Fashioned Candy Recipes
If you make this Penuche Fudge, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Penuche Fudge
Ingredients
- 3 cups Granulated Sugar
- 2 cups Brown Sugar
- 1 1/3 cups Whole Milk
- 2 TBS Light Corn Syrup
- 6 TBS Unsalted Butter
- 2 tsp Vanilla Extract
- 1/2 tsp Salt
- 1 1/2 cups Chopped Pecans (optional)
- 1/2 tsp Flakey Sea Salt (optional)
Instructions
- Line a 8×8 or 9×9 pan with parchment paper so the bottom and sides are covered. Set it aside.
- Add the Sugar, Brown Sugar, Milk and Corn Syrup to a large heavy duty stock pot over medium. Stir it until the sugars are dissolved and the fudge starts to boil. 3 cups Granulated Sugar, 2 cups Brown Sugar, 1 1/3 cups Whole Milk , 2 TBS Light Corn Syrup
- Add the candy thermometer to the side of your pot, but make sure it isn't touching the bottom of the pot.
- Let the fudge continue to cook, without stirring the whole time. Use a silicone pastry brush dipped lightly in a bowl of water to brush down the foamy residue from the sides of the pot.
- Let the fudge cook until it reaches 236 to 238 F. Once it hits that temperature remove the pot from the heat.
- Slice the butter into pieces and place them on top of the hot fudge, pour the vanilla and salt on top. But do not stir yet. 6 TBS Unsalted Butter, 2 tsp Vanilla Extract, 1/2 tsp Salt
- Let the fudge cool without stirring the whole time, until it drops to 110 F.
- Beat the fudge with an electric hand mixer over medium high speed until the butter is totally mixed in. Add in the chopped Pecans (reserving 1 TBS for later). 1 1/2 cups Chopped Pecans
- Continue mixing with the hand mixer at the same speed until the fudge starts to lose its shine, but is not totally flat in appearance, and can still flow off the beaters.
- Use a rubber spatula to spoon the fudge into the prepared pan, letting it spread as much as it can on its own. You can use the spatula a little as needed to spread it into the corners.
- Sprinkle the top of the fudge with 1 TBS finely chopped pecans, and a pinch of flakey sea salt, if desired. 1/2 tsp Flakey Sea Salt
- Let the pan sit at room temperature for a few hours until firm enough to slice. The top will have a crust, but the centers will be a little more creamy.
Notes
- Use a Candy Thermometer: This is one of those recipes where a candy thermometer is a must. The fudge first gets cooked to the soft ball stage, then cooled down to a luke warm temperature before beating it with a mixer, which is what thickens it up.
- Don’t Stir: I know, it can be so hard to not stir the candy as its cooking, but I promise it works! Once the mixture boils put the candy thermometer in, and don’t stir. Then Add the butter and vanilla and top and you still won’t stir until its down to 110 F. This will prevent sugar crystals from forming, so you have an extra smooth fudge texture.
- Thick Fudge: I like a thicker fudge thickness, so I make a double batch of what most recipes list to fill my whole 8×8 or 9×9 pan. If you want a single batch with the same thickness you can use a 8×5, or 9×5 bread loaf pan instead with a half batch of this recipe.
- Watch Closely: When you’re beating the fudge it can go from smooth to too thick to pour really quickly. You’ll want to watch as the fudge just starts to loose its shiny look, but it won’t totally be flat in appearance. It should still flow off the beaters, so you can pour it into the pan and it will settle down on its own, without having to spread it out too much with a spatula. This will ensure a smoother top, too.
- Add Nuts: If you want to add pecans, or walnuts, they add such a nice crunchy texture to the fudge. You can toast them for a few minutes in the oven or on the stove top, for extra flavor. Or you can leave them out for an extra smooth fudge. Add about 1 1/2 cups to this recipe, saving about 1 TBS to sprinkle on top of the fudge.
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