Old Fashioned Penuche Fudge
A timeless confection, this old fashioned penuche fudge delivers a luscious, buttery sweetness that melts exquisitely on the tongue. Crafted with only five primary ingredients and the optional crunch of nuts, it’s a classic treat perfect for any dessert table.
Ingredients
- 3 tablespoons unsalted butter solid and optionally cut into chunks
- 2 cups granulated sugar
- 1 cup light brown sugar firmly packed
- 1 cup whole milk
- 1 ½ teaspoons pure vanilla extract
- Optional: 1 cup pecans or walnuts coarsely chopped
Instructions
- In a 3-quart saucepan, mix both sugars with the whole milk and place over medium-high heat. Stir continuously until the mixture begins to boil, then immediately cease stirring to prevent sugar crystals from forming.
- Lower the heat to medium and allow the mixture to cook undisturbed until it reaches 236°F (113°C), the soft-ball stage.
- Remove the saucepan from the heat and carefully add the solid butter along with the vanilla extract. Refrain from stirring at this point. Let the mixture rest until it cools to 110°F (43°C), checking the temperature after 10 minutes and then every 5 minutes thereafter.
- Meanwhile, generously butter an 8-inch square pan and set aside.
- Once cooled to 110°F, beat the mixture with a wooden spoon until the butter is fully integrated and the fudge begins to thicken. Quickly transfer the fudge into the prepared pan before it sets.
- If including chopped nuts, stir them in rapidly just before pouring the fudge into the pan.
- Allow the fudge to cool thoroughly before slicing into 1-inch squares. Store in an airtight container in the refrigerator.
Notes
To verify proper cooking, drop a bit of the fudge mixture into a bowl of cold water—it should form a pliable ball that flattens easily.
If the fudge becomes grainy or too firm, it may have been overcooked. To salvage it, add a small amount of milk or water back to the pan, reheat slowly to 236°F, and cool again to 110°F before beating.
If the fudge becomes grainy or too firm, it may have been overcooked. To salvage it, add a small amount of milk or water back to the pan, reheat slowly to 236°F, and cool again to 110°F before beating.