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.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.