An extra creamy brown sugar fudge recipe that tastes as it came straight from the most expensive candy shop at the mall. Easy to make Penuche Fudge is ultra-rich, extra creamy, and sinfully sweet. Whip up a pan of old fashioned Penuche Fudge today and make someone happy!
Penuche Fudge or Brown Sugar Fudge?
New Englanders call this luscious confection Penuche Fudge, while candy lovers from the Southern USA call it Brown Sugar Fudge. Technically speaking, they’re one and the same.
Penuche fudge, also called brown sugar fudge, is a little different than regular fudge in that it is made with brown sugar instead of ordinary white sugar. Brown sugar gives penuche fudge a light tan, almost caramel color. If made properly, brown sugar fudge should be extra creamy with absolutely no graininess or grit. The brown sugar caramelizes during the cooking process and leaves a satiny, melt-in-your-mouth, dulce de leche type of mouth-feel.
Penuche Fudge Tips
Candy Thermometer – Penuche is a cooked fudge, and a candy thermometer is a very necessary candy making tool to have handy. Make sure to get a thermometer that clips onto the side of the pan. The fudge gets cooked to 237 degrees, or what candy makers call the softball stage.
White Chocolate Coating – This isn’t chocolate at all, but a confectionery coating that’s useful in making chocolate lollipops and novelties. Wilton makes a good brand and can be found in most craft stores in the cake decorating aisle.
Penuche Fudge Recipe
- 2 cups of sugar
- 1 cup brown sugar, packed
- 1 Tablespoon light corn syrup
- 2 cups heavy whipping cream
- 6 Tablespoons butter, cut into 12 pieces
- 4 ounces (1 cup) white chocolate coating, chopped fine
- 1 teaspoon vanilla
- 1 cup ground and toasted pecans, optional
Directions: How To Make Penuche Fudge
- Prepare an 8″ X 8″ square glass or metal baking dish by lining it with aluminum foil. Be careful to smooth out any wrinkles (the fudge gets trapped in the wrinkles), and butter the bottom and sides of the foil.
- Using a 3 quart heavy-bottomed saucepan, combine the white sugar, brown sugar, corn syrup and whipping cream and let sit undisturbed for 10 minutes.
- Turn heat on medium and cook the fudge until it starts to boil. Clip the candy thermometer on the side of the pan. Turn the heat down a little. If it starts to boil too fast and show signs of burning, turn the heat down some more. Stir every now and then during cooking.
- Cook the fudge until the thermometer reads between 234-239 degrees F. This may take some time. Figure about 10 minutes, give or take, to come to temperature. When the fudge reaches 237 degrees, turn off the heat and place the butter pieces evenly on the top. Be careful. This fudge is very hot! Leave the thermometer in the fudge, and let the butter sit undisturbed until it is melted and the temperature starts to drop.
- Remove the thermometer and add the white chocolate coating. Stir until the coating is completely melted and the fudge is smooth. Add the vanilla and the chopped nuts if desired.
- Pour the fudge into the prepared pan and let sit undisturbed until cool. Refrigerate in the pan until the fudge is firm.
- Peel the foil from the fudge carefully, especially around the corners where the fudge could get trapped in the wrinkles. Do this before slicing, otherwise, there may be pieces of foil left behind. Cut into 1 1/2 inch pieces and serve.
- Yields approximately 36-64 pieces depending on the size. Refrigerate leftovers after one day.
Here’s a list of the Most Popular Christmas Cookies & Recipes for holiday time or anytime!
Holiday Gourmet gift baskets are a great way to give away your homemade penuche and cranberry walnut white chocolate fudge. Place half of each fudge in a pretty candy box, wrap with a red and green ribbon, and add the box to a homemade or purchased gift basket! Instant present!
For more gourmet fudge and candy ideas, consider sending Christmas gift baskets from Lake Champlain Chocolates! Employees and business associates would be thrilled with Corporate Gift Baskets filled with fudge as well.