Easy Penuche Fudge

Easy penuche fudge recipe

The Spruce Eats/Julia Hartbeck

  • Total: 70 mins
  • Prep: 10 mins
  • Cook: 60 mins
  • Yield: 1 Pan (24 Servings)
Nutritional Guidelines (per serving)
151 Calories
5g Fat
26g Carbs
1g Protein
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Nutrition Facts
Servings: 1 Pan (24 Servings)
Amount per serving
Calories 151
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 17%
Cholesterol 15mg 5%
Sodium 13mg 1%
Total Carbohydrate 26g 10%
Dietary Fiber 0g 0%
Protein 1g
Calcium 35mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Be careful, this type of fudge made with brown sugar, as opposed to regular white granular sugar, is called penuche and it is highly addictive! Feel free to add walnuts to the penuche instead of the pecans, or make it with no nuts at all.

The fudge is made with a combination of powdered sugar and brown sugar.

Ingredients

  • 1 1/2 cups powdered sugar
  • 2/3 cup evaporated milk
  • 2 cups brown sugar (packed)
  • 10 tablespoons butter
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional: 1 cup chopped pecans or walnuts

Steps to Make It

  1. Gather the ingredients.

    Ingredients for penuche fudge
    The Spruce Eats/Julia Hartbeck
  2. Spray a 9-inch square pan with nonstick baking spray or lightly grease. Line the pan with plastic wrap; set aside.

    Spray pan
    The Spruce Eats/Julia Hartbeck
  3. Sift the powdered sugar into a bowl and set aside.

    Sift the powdered sugar into a bowl
    The Spruce Eats/Julia Hartbeck
  4. In a heavy medium saucepan, combine the evaporated milk, brown sugar, butter, and salt. Bring the mixture to a boil, stirring constantly.

    Combine cocoa and butter
    The Spruce Eats/Julia Hartbeck
  5. Reduce heat to medium-low and simmer, stirring frequently, until the mixture registers 236 F on a candy thermometer (about 25 to 30 minutes), or until the candy reaches the soft ball stage.

    Reduce heat
    The Spruce Eats/Julia Hartbeck
  6. Pour into a heatproof bowl or the bowl of a heavy-duty electric mixer. Beat in the powdered sugar, a little at a time, then scrape the sides of the bowl and continue beating until the mixture is thickened and smooth. Slowly beat in vanilla and chopped nuts, if using.

    Pour into bowl
    The Spruce Eats/Julia Hartbeck
  7. Spread in the prepared pan. Refrigerate for about 20 minutes, or until firm.

    Spread
    The Spruce Eats/Julia Hartbeck
  8. Turn out of the pan and peel off plastic. Cut into small squares.

    Cut into squares
    The Spruce Eats/Julia Hartbeck

Recipe Variation

  • If you want to jazz up your flavor combination, replace the 1 teaspoon of vanilla with 1/2 teaspoon banana extract and 1/2 teaspoon caramel extract. This is great when adding chopped walnuts.
  • If you are using pecans, try using 1/2 to 1 teaspoon of pear extract.