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Penuche Fudge

Penuche Fudge

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Certainly! Here’s an inviting article for Penuche Fudge—perfect for sharing on a dessert blog, holiday guide, or sweet treat roundup:

Penuche Fudge: A Buttery, Brown Sugar Delight

If you’re a fan of rich, creamy fudge but crave something a little different from the usual chocolate, Penuche Fudge is your new best friend. This classic treat hails from New England and the Southern United States and is beloved for its smooth texture and deep caramel flavor derived from brown sugar and butter. Sweet, buttery, and with just a hint of vanilla, penuche fudge is a timeless dessert that’s perfect for holidays, gifts, or any time you want to indulge in a nostalgic sweet treat.

What Is Penuche Fudge?

Unlike traditional chocolate fudge, penuche fudge is made primarily with brown sugar, giving it a distinct caramel-like taste and a beautiful tan color. The fudge is creamy and melts in your mouth, offering a buttery sweetness that feels homemade and comforting. It’s a wonderful alternative for those who prefer a sweeter, less intense dessert.

Ingredients

  • 2 cups packed brown sugar
  • ½ cup butter (1 stick)
  • ⅔ cup evaporated milk
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 1 cup chopped pecans or walnuts (optional)

Instructions

  1. Prepare Your Pan:
    Line an 8-inch square baking pan with parchment paper or grease it lightly. This makes removing the fudge easier later.
  2. Cook the Sugar Mixture:
    In a heavy saucepan, combine brown sugar, butter, and evaporated milk. Bring to a boil over medium heat, stirring constantly. Continue to boil for 4–5 minutes, stirring frequently to prevent burning.
  3. Cool and Beat:
    Remove from heat and let the mixture cool to lukewarm (about 110°F or warm to the touch). Stir in vanilla extract. Gradually add powdered sugar, beating well with a wooden spoon or electric mixer until the fudge is thick and creamy.
  4. Add Nuts and Set:
    Fold in nuts if desired. Spread the mixture evenly in the prepared pan.
  5. Chill and Cut:
    Refrigerate for at least 2 hours or until firm. Once set, cut into squares and serve.