Classic Penuche Fudge

Okay, I have a confession: penuche fudge is my sweet little secret weapon whenever I want to impress friends without breaking a sweat. It’s that warm, buttery fudge made with brown sugar instead of traditional white sugar, delivering a rich, caramel-y flavor that just melts in your mouth. Picture creamy, golden squares of fudge that smell like a cozy kitchen on a chilly afternoon—think toasted marshmallow meets brown sugar bliss. This recipe is foolproof and perfect for anyone who’s a little wary of fudge-making because it’s forgiving and oh-so comforting. Ready to have your taste buds do a happy dance? Let’s dive in!

Quick Facts

• Yield: Serves about 36 small squares
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours (including chilling)

Ingredients

For the Main Dish:

• 2 cups packed light brown sugar
• 1 cup whole milk
• 1/4 cup unsalted butter (plus extra for greasing)
• 1 teaspoon vanilla extract
• 2 cups powdered sugar, sifted

How I Make It

Step 1:

First up, grease an 8×8-inch baking pan well with butter or line it with parchment paper for easy removal. In a medium saucepan, combine the brown sugar, whole milk, and butter. Set the heat to medium and stir occasionally until the mixture just begins to boil.

Step 2:

Once boiling, keep the mixture simmering for about 5 minutes. This helps thicken it and develops that signature caramel flavor. Don’t stir too much here—just gentle movement to keep things from sticking.

Step 3:

Remove the pan from heat and stir in the vanilla extract. Then gradually mix in the powdered sugar, a little at a time. You’ll want to beat it well with a wooden spoon or hand mixer until the fudge loses its glossy look and starts to thicken — it’ll have a soft, almost doughy texture.

Step 4:

Immediately pour the fudge into your prepared pan and spread it evenly, smoothing the top with a spatula. Be quick here because it sets fast!

Step 5:

Pop the pan in the refrigerator and let it chill for at least 2 hours until firm.

Step 6:

When ready, cut the fudge into small squares. The creamy, buttery texture should melt softly on your tongue with a gentle chew and that unmistakable caramel sweetness.

Variations & Tips

• For a nutty twist, fold in 1 cup of chopped pecans or walnuts right before pouring the fudge into the pan.
• Add a pinch of sea salt on top once spread for a buttery-sweet-salty combo.
• Use evaporated milk instead of whole milk for a creamier texture and slightly richer taste.
• If your fudge is too hard, try beating it a little longer after adding powdered sugar next time to trap more air, making it softer.
• To avoid crystallization, make sure your sugar is fully dissolved before boiling and cook the mixture gently.

How I Like to Serve It

Penuche fudge shines most during the holidays when you need quick, crowd-pleasing treats. I love wrapping squares in wax paper for gifting or serving alongside coffee or tea on a rainy afternoon. It also makes a lovely addition to cookie trays when you want a sweet break from crunchy cookies.

Notes

• Store fudge in an airtight container in the fridge for up to two weeks—let it sit at room temperature a few minutes before eating for the best texture.
• If fudge becomes too firm or slightly grainy, warming it gently (in short bursts) and stirring can help soften it again.

Closing: There’s just something about this luscious, buttery penuche fudge that feels like a warm hug from the inside—trust me, once you try it, you’ll never want to go back to plain old chocolate fudge.