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Old-Fashioned Creamy Penuche Fudge (Brown Sugar Candy)

A close-up stack of perfectly cut, creamy penuche fudge squares resting on a white plate near a window.
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Make this classic, old-fashioned Penuche Fudge. This recipe uses simple ingredients like brown sugar and butter to create a rich, caramel-like candy that melts in your mouth. It is a reliable, non-grainy confection.

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
  • 1 pinch 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. Do not let the mixture boil yet.
  4. Attach a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.
  5. Stop stirring once the mixture begins to boil. Allow the mixture to cook undisturbed until it reaches exactly 234°F (112°C) on the candy thermometer. This is the soft-ball stage.
  6. Immediately remove the pan from the heat. Stir in the butter, vanilla extract, and salt until the butter melts completely.
  7. Do not beat or stir vigorously. Allow the mixture to cool undisturbed on the counter until it reaches 110°F (43°C). This cooling step is crucial for creamy texture.
  8. Once cooled to 110°F, begin stirring the mixture slowly and steadily with a wooden spoon or spatula. Continue stirring until the fudge loses its glossy appearance and becomes thick and dull, resembling peanut butter in consistency. This usually takes several minutes.
  9. Quickly pour the thickened fudge into the prepared pan. Do not scrape the sides of the pan.
  10. Let the fudge set completely at room temperature for at least 2 hours before cutting into squares.

Notes

  • For the best melt-in-your-mouth candy texture, monitor your candy thermometer closely. Cooling to 110°F before beating prevents graininess.
  • If you prefer a slightly different flavor, you can substitute the vanilla extract with 1/2 teaspoon of maple extract.
  • This recipe makes a classic brown sugar fudge; it contains no chocolate.

Nutrition

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