Penuche Brown Sugar Classic (Printable Version)

Smooth brown sugar penuche with vanilla and optional nuts, offering a rich caramel taste and soft texture.

# What You Need:

→ Fudge Base

01 - 2 cups packed light brown sugar (400 g)
02 - 1 cup granulated sugar (200 g)
03 - 3/4 cup whole milk (180 ml)
04 - 1/2 cup unsalted butter, cubed (115 g)
05 - 1/4 teaspoon fine sea salt

→ Flavor & Finish

06 - 1 1/2 teaspoons pure vanilla extract
07 - 1 cup chopped pecans or walnuts, optional (120 g)

# Steps:

01 - Line an 8-inch square baking pan with parchment paper, leaving overhang for easy removal. Lightly butter the parchment.
02 - In a medium heavy-bottomed saucepan, combine brown sugar, granulated sugar, milk, butter, and salt. Place over medium heat and stir until sugars dissolve and mixture begins to boil gently.
03 - Attach a candy thermometer to the saucepan. Without stirring, cook the mixture until it reaches 238°F (114°C), approximately 10 to 12 minutes.
04 - Remove saucepan from heat and let the mixture cool undisturbed for 10 minutes.
05 - Add vanilla extract. Beat the mixture using a wooden spoon or electric mixer on low speed until it thickens, loses its gloss, and begins to hold its shape, about 5 to 8 minutes.
06 - If desired, fold in the chopped nuts gently.
07 - Immediately pour the mixture into the prepared pan and smooth the surface with a spatula.
08 - Allow the fudge to set at room temperature for at least 1 hour, or until firm.
09 - Lift the fudge from the pan using the parchment overhang and cut into 1-inch squares.

# Expert Advice:

01 -
  • It tastes like caramel and fudge had a baby, with that deep molasses sweetness that feels both nostalgic and indulgent.
  • You only need a handful of pantry staples and about half an hour of active work.
  • It holds up beautifully in a tin, so you can make it ahead and gift it without worry.
02 -
  • Do not stir once the mixture starts boiling, or you'll end up with grainy fudge instead of smooth.
  • Let it cool for the full 10 minutes before beating, or it won't thicken properly and you'll have sticky syrup instead of fudge.
  • If you don't have a candy thermometer, drop a bit of the mixture into cold water, it should form a soft ball you can flatten with your fingers.
03 -
  • Use a heavy-bottomed saucepan to prevent hot spots and scorching, which can ruin the whole batch.
  • If your fudge doesn't set after an hour, pop it in the fridge for 20 minutes, sometimes a little extra chill helps it firm up.
  • Don't skip the parchment overhang, trying to pry set fudge out of a pan is a frustrating mess.
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