Penuche fudge

Course Snack

Cuisine American

Keyword brown sugar fudge, homemade candy, old-fashioned fudge, pecan fudge

Prep Time 15

Cook Time 25

Total Time 40

Servings 8 servings

A classic brown sugar fudge cooked to 242°F, beaten until thick and finished with toasted nuts if you like. Cut just before serving.

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)

Directions

Line an 8×8-inch pan with parchment, leaving a 2-inch overhang on two opposite sides, and fold the paper into the corners.
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.
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.
Use a spatula greased with butter to spread it into the pan and smooth the top.
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

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.