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Authentic Old-Fashioned Penuche Fudge (Creamy Brown Sugar Fudge)

A stack of rich, square-cut pieces of homemade penuche fudge resting on a white plate.
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Make this classic, old-fashioned Penuche Fudge using rich brown sugar for a sweet, buttery flavor. This recipe delivers a creamy, melt-in-your-mouth candy texture perfect for gifting or enjoying as a simple dessert.

Ingredients

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  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup heavy cream
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. Combine the granulated sugar, brown sugar, and heavy cream in a heavy-bottomed saucepan.
  3. Stir the mixture over medium heat until the sugars dissolve completely. Stop stirring once the mixture boils.
  4. Insert a candy thermometer into the side of the pan, making sure it does not touch the bottom.
  5. Cook the mixture without stirring until it reaches 234°F (Soft-Ball Stage). This usually takes about 10 to 15 minutes.
  6. Remove the pan from the heat immediately. Stir in the butter and vanilla extract until the butter melts completely.
  7. Let the mixture cool undisturbed on the stovetop or a cooling rack until it reaches 110°F. Do not rush this cooling step to prevent graininess.
  8. Once cooled to 110°F, begin beating the fudge mixture vigorously with a wooden spoon or an electric mixer on medium speed.
  9. Continue beating until the fudge loses its glossy shine and becomes thick, creamy, and loses its shape when dropped from the spoon. This process takes about 5 to 10 minutes.
  10. Quickly pour the thickened fudge into the prepared pan. Spread it evenly with a spatula.
  11. Allow the fudge to set completely at room temperature for several hours, or chill briefly to speed up setting.
  12. Cut the fudge into squares before serving. Store in an airtight container.

Notes

  • For the smoothest texture, do not stir the sugar mixture while it is boiling until it reaches the target temperature.
  • If you do not have a candy thermometer, the soft-ball stage is when a small amount dropped into cold water forms a soft, pliable ball that flattens when pressed.
  • Beating the fudge after it cools to 110°F is the most important step for achieving that desirable creamy, melt-in-your-mouth candy result.

Nutrition

Find it online: https://rosatasty.com/penuche-fudge-recipe-brown-sugar-candy/