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Old Fashioned Penuche Fudge (Brown Sugar Fudge)

A stack of four golden-brown, creamy squares of homemade penuche fudge resting on a white plate.
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Make classic, creamy Penuche Fudge using simple ingredients like brown sugar and butter. This old fashioned fudge recipe delivers a melt-in-your-mouth texture perfect for any occasion.

Ingredients

Scale
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup whole milk
  • 2 tablespoons light corn syrup
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
  2. Combine the granulated sugar, brown sugar, milk, and corn syrup in a heavy-bottomed saucepan.
  3. Stir the mixture constantly over medium heat until the sugar dissolves completely.
  4. Attach a candy thermometer to the side of the pan, making sure the tip does not touch the bottom.
  5. Stop stirring and bring the mixture to a rolling boil. Cook until the mixture reaches 234 degrees Fahrenheit (soft-ball stage). This usually takes about 10 to 15 minutes after boiling starts.
  6. Remove the pan from the heat immediately. Stir in the butter, vanilla extract, and salt until the butter melts.
  7. Let the mixture cool undisturbed until it reaches 110 degrees Fahrenheit. Do not rush this cooling step.
  8. Once cooled, beat the mixture vigorously with a wooden spoon or an electric mixer on medium speed. Continue beating until the fudge loses its glossy shine and becomes thick and creamy, resembling peanut butter in texture. This takes about 5 to 10 minutes.
  9. Quickly pour the thickened fudge into the prepared pan. Spread evenly.
  10. Allow the Penuche Fudge to set completely at room temperature for several hours, or chill briefly to speed setting.
  11. Cut into squares before serving.

Notes

  • For a variation, stir in 1 cup of chopped pecans or walnuts during the final beating stage for added crunch.
  • If you prefer a peanut butter flavor, substitute 1/2 cup of the milk with 1/2 cup of creamy peanut butter, adding it with the butter and vanilla.
  • If the fudge becomes grainy, you may have overcooked it or stirred it too early.

Nutrition

Find it online: https://delishsymphony.com/penuche-fudge-recipe-old-fashioned-brown-sugar/