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Penuche Fudge: A Sweet and Creamy Caramel Delight
There’s something magical about the combination of brown sugar, butter, and vanilla that makes Penuche Fudge a beloved classic. Known for its rich caramel flavor and smooth, melt-in-your-mouth texture, this treat is the perfect balance of sweetness and depth. Whether you’re making it for the holidays, a special occasion, or just because you need something sweet, Penuche Fudge is sure to satisfy your sweet tooth.
If you’re unfamiliar with Penuche Fudge, you’re in for a delightful experience. Originating from New England, this fudge is made from brown sugar and is similar to traditional fudge, but with a delicious caramel twist. It’s a simpler and more approachable treat than some other fudges, but it’s no less indulgent. Here’s how you can make this irresistible fudge in your own kitchen.
What Makes Penuche Fudge Special?
Penuche Fudge stands out for its rich caramel flavor, which comes from the combination of brown sugar, butter, and milk. Unlike chocolate fudge, which has a deep cocoa taste, Penuche has a sweet, toasty, and almost butterscotch-like flavor. The key ingredients are all about creating that perfect caramelized taste. It’s soft, creamy, and simply irresistible.
Ingredients for Penuche Fudge
To make this delicious treat, you’ll need just a few basic ingredients:
- 2 cups packed light brown sugar
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup whole milk (or heavy cream for a richer fudge)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chopped walnuts or pecans (optional, but highly recommended for extra crunch)
Instructions:
Step 1: Prepare Your Pan
Start by lining an 8×8-inch baking dish with parchment paper or aluminum foil. This will make it easier to remove the fudge from the pan once it’s set. Set the dish aside.
Step 2: Cook the Fudge Base
In a medium saucepan, combine the light brown sugar, butter, and milk. Stir the mixture together over medium heat until the butter has melted and the sugar has dissolved. Bring the mixture to a gentle boil, stirring constantly.
Once it begins to boil, reduce the heat to low and continue to simmer for about 5-7 minutes. Be sure to stir continuously to prevent the mixture from burning. The key here is to get the mixture to the soft-ball stage (about 235°F to 240°F or 113°C to 115°C on a candy thermometer). If you don’t have a thermometer, you can test the fudge by dropping a small spoonful of the syrup into a glass of cold water. If it forms a soft ball that flattens when removed, it’s ready.
Step 3: Add Vanilla and Salt
Once the fudge reaches the soft-ball stage, remove the pan from the heat. Stir in the vanilla extract and salt, mixing well. This will enhance the caramel flavor and make the fudge extra smooth.
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