Save My neighbor handed me a tin of penuche fudge one December afternoon, and I had no idea what I was biting into. The caramel richness caught me off guard in the best way. It tasted like brown sugar had been coaxed into something softer and more luxurious than it had any right to be. I asked for the recipe immediately, and she laughed and told me it was her grandmother's foolproof version. I've been making it every year since.
The first time I made this for a holiday cookie swap, someone asked if I'd bought it from a fancy candy shop. I didn't correct them right away. There's something about the smooth, glossy squares that looks almost too professional to be homemade. But once you know the rhythm of the thermometer and the beat of the spoon, it becomes second nature.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Light brown sugar: This is the soul of penuche, giving it that caramel depth and soft chew.
- Granulated sugar: Balances the molasses and helps the fudge set without being too heavy.
- Whole milk: The fat content keeps everything creamy and smooth, so don't swap it for skim.
- Unsalted butter: Adds richness and that melt-on-your-tongue texture.
- Fine sea salt: Just a pinch wakes up the sweetness and keeps it from tasting flat.
- Pure vanilla extract: Stir it in after the heat, or you'll lose that warm, fragrant note.
- Chopped pecans or walnuts: Optional, but they add a toasted crunch that contrasts beautifully with the soft fudge.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Prep your pan:
- Line an 8-inch square pan with parchment, letting the edges hang over like little handles. Butter the paper lightly so nothing sticks when you lift it out later.
- Dissolve the sugars:
- Combine both sugars, milk, butter, and salt in a heavy saucepan over medium heat. Stir gently until everything melts together and starts to bubble.
- Cook to soft-ball stage:
- Clip your candy thermometer to the side and stop stirring once it boils. Let it climb to 238°F, which takes about 10 to 12 minutes.
- Cool without touching:
- Pull the pan off the heat and let it sit undisturbed for 10 minutes. This is when the magic starts to happen.
- Beat until thick:
- Add the vanilla and beat with a wooden spoon or mixer on low until the gloss fades and it thickens up. Your arm will know when it's ready.
- Fold in the nuts:
- If you're using them, stir the nuts in quickly before the fudge starts to set.
- Pour and smooth:
- Scrape everything into your prepared pan and smooth the top with a spatula. Work fast, it firms up quicker than you think.
- Let it set:
- Leave it alone at room temperature for at least an hour. Patience is hard, but rushing this step will give you crumbly fudge.
- Cut into squares:
- Lift the whole slab out using the parchment and slice it into neat little squares. A sharp knife dipped in hot water makes clean cuts.
Save I brought a batch to my dad once, and he got quiet after the first bite. He said it reminded him of the fudge his aunt used to make every Christmas, the kind that came in wax paper bundles. I didn't expect a candy recipe to unlock a memory like that, but that's what good food does sometimes.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
What Makes Penuche Different
Penuche is all about brown sugar, which gives it a deeper, almost toffee-like flavor compared to chocolate or vanilla fudge. The name comes from a Mexican word for raw sugar, and the texture sits somewhere between fudge and praline. It's old-fashioned in the best way, the kind of recipe that hasn't changed much because it didn't need to.
How to Store It
Keep your penuche in an airtight container at room temperature, and it'll stay soft and fresh for up to a week. I like to layer the squares between sheets of parchment so they don't stick together. If you're gifting it, a simple tin lined with wax paper looks homemade and thoughtful without trying too hard.
Ways to Make It Your Own
You can fold in a pinch of cinnamon or a few drops of maple extract for a cozy twist. Some people swirl in a little melted chocolate right before it sets, which gives you marbled squares. If you want it extra nutty, toast the pecans first, it brings out a richer flavor.
- Try swapping half the vanilla for almond extract for a subtle floral note.
- Sprinkle a little flaky sea salt on top before it cools for a sweet and salty finish.
- Use dark brown sugar instead of light for a more intense molasses flavor.
Save This fudge has a way of making people slow down and savor something simple. It's the kind of recipe that feels like a small act of care, whether you're making it for yourself or wrapping it up for someone else.
Recipe FAQs
- → What is penuche made from?
Penuche is made primarily from light brown sugar, granulated sugar, milk, butter, vanilla extract, and optionally chopped nuts.
- → How is the texture achieved?
The mixture is cooked to the soft-ball stage then cooled and beaten to develop a smooth, creamy, and melt-in-the-mouth texture.
- → Can nuts be omitted?
Yes, nuts like pecans or walnuts are optional and can be left out for a nut-free version without affecting the core texture.
- → How long should it set before cutting?
Allow the confection to set at room temperature for at least one hour or until firm before slicing into squares.
- → Any tips to enhance flavor?
Adding a pinch of cinnamon or a dash of maple extract can bring extra warmth and depth to the flavor profile.
- → What tools are needed?
You’ll need a heavy-bottomed saucepan, candy thermometer, wooden spoon or mixer, an 8-inch square pan lined with parchment, and a spatula.
