Snacks and Treats

Penuche Fudge

Old-fashioned penuche fudge made with brown sugar, butter and pecans. Cook to 242°F, beat in a stand mixer, then chill an hour before cutting.

Penuche fudge

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A classic brown sugar fudge cooked to 242°F, beaten until thick and finished with toasted nuts if you like. Cut just before serving.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
CourseSnack
CuisineAmerican
Servings8 servings
Calories687

Ingredients
  

  • 2 1/2 cups brown sugar
  • 2 1/2 cups white sugar
  • 1/4 cup corn syrup light not dark
  • 1 1/4 cup whole milk half & half or evaporated milk
  • 1/2 cup unsalted butter
  • 3/4 teaspoon salt
  • 1 teaspoons pure vanilla extract
  • 1/2 cup finely chopped pecans or walnuts toasted (optional)

Equipment

  • saucepan
  • candy thermometer
  • stand mixer
  • 8-inch round pan

Directions
 

  1. Line an 8×8-inch pan with parchment, leaving a 2-inch overhang on two opposite sides, and fold the paper into the corners.
  2. In a heavy saucepan over medium-low heat, stir together the sugars, corn syrup, milk, butter, and salt. Stir now and then so the bottom does not scorch, and cook to 242°F (117°C), about 20-25 minutes.
  3. Pour into a stand mixer bowl and add the vanilla. Beat on medium for 4 minutes, until thick and smooth. Switch to low, add the nuts, and mix for just a few turns.
  4. Use a spatula greased with butter to spread it into the pan and smooth the top.
  5. Refrigerate for 1 hour before cutting.

Notes

Store sealed up to a week; cut just before serving. Candy thermometer: 242°F (117°C). Alternate Stir & Shock method: same ingredients (milk listed as evaporated milk, heavy cream, or half & half) plus a large bowl of ice cubes; cook to 240°F (115°C), set the mixer bowl in an ice bath, add the vanilla without stirring, cool to about 110°F (about 10 minutes), then beat on low until thick, lighter, and no longer shiny; add nuts, spread, refrigerate 30 minutes.

Nutrition

Serving: 196g | Calories: 687kcal | Carbohydrates: 142g | Protein: 2.9g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 42mg | Sodium: 291mg | Potassium: 216mg | Fiber: 0g | Sugar: 141g | Vitamin A: 446IU | Vitamin C: 0.7mg | Calcium: 165mg | Iron: 0.6mg

Nutrition is an estimate per serving from USDA FoodData Central, for 8 servings; corn syrup light counted as light corn syrup, whole milk half & half (the first choice counted). Brands and portions vary, so use it only as an approximation.