Penuche Brown Sugar Fudge (Printable)

Smooth brown sugar confection with rich caramel flavor and optional nutty finish.

# 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 (120 g), optional

# Directions:

01 - Line an 8-inch square baking pan with parchment paper leaving an overhang for easy removal, then lightly butter the paper.
02 - In a medium heavy-bottomed saucepan, mix brown sugar, granulated sugar, milk, butter, and salt. Heat over medium, stirring until sugars dissolve and mixture reaches a gentle boil.
03 - Attach a candy thermometer and cook without stirring until mixture reaches 238°F (114°C), approximately 10 to 12 minutes.
04 - Remove from heat and let mixture cool undisturbed for 10 minutes.
05 - Add vanilla extract; beat using a wooden spoon or electric mixer at low speed until thickened, no longer glossy, and starting to hold shape, about 5 to 8 minutes.
06 - Fold in chopped nuts if desired.
07 - Immediately pour mixture into prepared pan and smooth the surface with a spatula.
08 - Allow fudge to set at room temperature for at least one hour until firm.
09 - Lift fudge from pan using parchment overhang and cut into 1-inch squares.

# Expert Advice:

01 -
  • It tastes like salted caramel decided to become a candy, with that tender melt that happens the second it touches your tongue.
  • You can make it in one saucepan with ingredients you probably already have, no special equipment beyond a thermometer.
  • It's the kind of gift people actually keep and ration instead of demolishing in one sitting.
02 -
  • The soft-ball stage at 238°F is non-negotiable—if you go even 2 degrees higher, your fudge hardens into something more like brittle, and there's no coming back.
  • Don't skip the cooling period, and don't stir during the cooking—both of these are how you keep the fudge smooth instead of grainy.
  • The beating is where your arms earn it, and that's when you know you're making real candy and not just pouring hot sugar into a pan.
03 -
  • If your fudge turns out slightly grainy, it still tastes wonderful—you can melt it down and try again, or just accept that homemade fudge has character that store-bought stuff doesn't have.
  • The parchment overhang is not just a convenience—it's how you keep the pan clean and your cutting board clear for the next step.
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