Description
Learn how to make easy penuche fudge, a classic old-fashioned butterscotch fudge. This homemade penuche candy recipe is quick and simple for delicious results.
Ingredients
Scale
- 2 cups packed brown sugar
- 1 cup granulated sugar
- 1 cup milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Combine brown sugar, granulated sugar, and milk in a heavy-bottomed saucepan.
- Cook over medium heat, stirring constantly, until the sugar dissolves.
- Bring the mixture to a boil and cook until it reaches the soft-ball stage (235-240°F or 113-116°C on a candy thermometer). This is a crucial step for your penuche fudge.
- Remove the saucepan from the heat and let it stand undisturbed for about 10 minutes to cool slightly.
- Add the butter and vanilla extract.
- Beat the mixture vigorously with a wooden spoon or an electric mixer until it thickens and loses its gloss. This is where your penuche candy starts to form.
- If using, stir in the chopped nuts.
- Quickly pour the penuche fudge onto a buttered baking sheet or into a greased 8×8 inch pan.
- Let the penuche fudge cool completely before cutting into squares.
Notes
- Ensure your saucepan is large enough to prevent boiling over.
- Using a candy thermometer will help you achieve the perfect texture for your brown sugar fudge.
- Don’t overcook the mixture, or your penuche recipe will be hard.
- If you don’t have a candy thermometer, you can test for the soft-ball stage by dropping a small amount of syrup into cold water; it should form a soft, pliable ball.
- This penuche fudge recipe can be varied with different extracts or additions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 25g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
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