Easy Penuche Fudge Recipe: A Simple and Delicious Treat
Imagine biting into a piece of fudge so creamy and rich that it melts in your mouth with a burst of caramel flavor. That’s Penuche Fudge!
This sweet treat is super easy to make, and you don’t need to be a candy expert to get it right. Whether you want a fun dessert to share with friends or a yummy snack for yourself, this recipe is perfect.
Let’s jump in and start this sweet adventure together!
Key Takeaways
Here’s a quick look at what you need to know about this Easy Penuche Fudge Recipe. These details will help you plan and enjoy making it!
- Recipe Description: This fudge uses brown sugar, butter, milk, vanilla, and powdered sugar. It tastes like caramel and feels smooth and creamy in your mouth.
- Prep Time: 10 minutes. You’ll spend this time gathering and measuring ingredients.
- Cooking Time: 5 minutes. That’s how long it takes to heat everything on the stove.
- Total Time: About 1 hour 45 minutes. This includes cooling and chilling the fudge.
- Type of Dish: Dessert. It’s a sweet treat for any time!
- Cuisine: American. This recipe comes from New England traditions.
- Quantity Produced: About 36 pieces. You’ll have plenty to share or save.
- Calories: Around 100 calories per piece. It’s a small but tasty indulgence.
This list gives you the big picture. You’ll see how quick and fun this recipe is. Plus, it makes a bunch of pieces to enjoy later!
What is Penuche Fudge?
Penuche Fudge is a special kind of fudge. Most fudge uses white sugar and chocolate, but Penuche uses brown sugar and skips the chocolate. This gives it a light golden color and a flavor like caramel or butterscotch. People in New England love it, and some say it tastes a bit like maple syrup.
The best part is how it feels. When you bite into it, it’s super smooth and creamy. It melts in your mouth like magic! Lots of recipes add nuts like walnuts or pecans for a crunchy surprise. If you don’t like nuts, you can leave them out and still love it.
Some call it “brown sugar fudge” or “praline fudge” in different places. Whatever you call it, it’s a yummy candy that’s great for parties or just a cozy day at home. You’ll want to eat it all the time once you try it!
History of Penuche Fudge
Penuche Fudge has a cool story. It started way back in the 1700s when Portuguese settlers brought it to New England. The name “Penuche” comes from a word meaning “raw sugar” in Mexican-Spanish. That fits because brown sugar is the main ingredient.
It became a big hit in New England over time. People there still make it a lot, especially around holidays. Back then, making it was hard because you had to heat the sugar just right. Now, with easy recipes like this one, anyone can do it!
Today, Penuche Fudge is a tasty piece of history. When you make it, you’re doing something people have enjoyed for hundreds of years. It’s a fun way to feel connected to the past while eating something delicious!
Ingredients for Easy Penuche Fudge
You don’t need much to make this fudge. Here’s what you’ll use:
- 1/2 cup (1 stick) unsalted butter: This makes the fudge rich and soft.
- 2 cups packed light brown sugar: It gives that special caramel taste. Try dark brown sugar for a stronger flavor.
- 1/2 cup whole milk: This keeps it creamy. Whole milk works best, but 2% is okay too.
- 1 teaspoon vanilla extract: It adds a warm, sweet taste.
- 3 1/2 cups powdered sugar, sifted: This makes the fudge thick and smooth. Sift it to avoid lumps.
- Optional: 1 cup chopped walnuts or pecans: These add crunch if you like it.
Get your ingredients ready before you start. Fresh stuff tastes better, so check your supplies. If you use nuts, toast them in a pan for a few minutes to make them even tastier. Just don’t let them burn!
Step-by-Step Guide to Making Penuche Fudge
Making this fudge is easy peasy! Follow these steps, and you’ll have a sweet treat soon.
- Prepare your pan: Spray a 9×5-inch loaf pan with cooking spray. Line it with parchment paper, letting some hang over the sides.
- Melt the butter: Put the butter in a big saucepan on medium-low heat. Stir it until it melts completely.
- Add the brown sugar: Mix in the brown sugar. Stir for 2 minutes until it’s smooth and melted.
- Add the milk: Pour in the milk and stir all the time. Turn up the heat to medium and let it bubble for 2 minutes.
- Cool the mixture: Take the pan off the stove. Let it sit for 30 to 40 minutes until it’s warm, not hot.
- Add vanilla and powdered sugar: Stir in the vanilla. Add the powdered sugar one cup at a time, mixing until it’s thick.
- Add nuts (optional): If you want nuts, stir them in now. Spread them out evenly.
- Pour into pan: Put the mix in the loaf pan. Smooth the top with a spoon or spatula.
- Chill: Stick the pan in the fridge for 1 hour until the fudge gets firm.
- Cut and serve: Lift the fudge out with the paper. Cut it into squares and eat up!
Take your time with each step. Stirring and cooling right makes the fudge perfect!
Tips for Success
Want your fudge to turn out great? Try these helpful hints!
- Use a big pan: A heavy pan keeps the heat even so nothing burns.
- Keep stirring: Stir the butter, sugar, and milk all the time when cooking. It helps them mix well.
- Cool it right: Wait until the mix is warm before adding powdered sugar. Too hot means it won’t set.
- Sift the sugar: Sifting powdered sugar stops lumps and keeps it smooth.
- Don’t mix too much: After adding powdered sugar, stir just enough. Too much makes it grainy.
- Watch for trouble: If it gets hard fast, add a little milk and heat it gently again.
These tips make fudge-making easy. Even if it’s not perfect, it’ll still taste good!
Variations on Penuche Fudge
The basic fudge is awesome, but you can mix it up! Here are some fun ideas.
- Maple Penuche: Add 1 or 2 tablespoons of maple syrup. It tastes like a New England forest!
- Butter Pecan Penuche: Use pecans instead of walnuts. They’re buttery and yummy.
- Fruit and Nut Penuche: Stir in dried cranberries or cherries with nuts. It’s sweet and tart!
- Toffee Crunch Penuche: Skip nuts and sprinkle crushed toffee on top before chilling.
You can also sprinkle a tiny bit of sea salt on top. It makes the sweet taste pop! Try your own ideas too. Mixing in your favorite things is half the fun!
Storing Penuche Fudge
This fudge lasts a while if you store it right. Here’s how to keep it fresh.
- Room Temperature: Put it in a sealed container with wax paper between pieces. It stays good for three weeks.
- Fridge: Keep it in the fridge for a harder bite. It lasts up to two weeks this way.
- Freezer: Wrap it tight in plastic wrap and foil. Put it in a container and freeze for three months.
Let frozen fudge warm up before eating. Keep it away from strong smells so it tastes just right. You’ll have fudge ready whenever you want it!
Common Mistakes and How to Fix Them
Sometimes fudge goes wrong, but you can fix it! Here’s what to watch for.
- Too soft: If it won’t hold shape, you didn’t cook it enough. Boil it 2 full minutes next time.
- Grainy: This happens if sugar doesn’t melt or you mix too much later. Stir well early, then go easy.
- Too hard: Cooking too long makes it solid. Try less time on the stove next go.
- Gets thick fast: If it hardens quick, stir in a bit of milk and warm it up slow.
- Not perfect? No worries! Even funny fudge tastes great. Keep trying, and you’ll get better!
Mistakes happen to everyone. Fixing them is part of learning to make awesome fudge!
FAQs
What is Penuche Fudge?
Penuche Fudge is candy with brown sugar, butter, and milk. It tastes like caramel and feels creamy. It’s different from regular fudge because there’s no chocolate.
Can I make Penuche Fudge without a candy thermometer?
Yes! This recipe uses time instead of a thermometer. Just follow the steps, and it works fine.
How do I store Penuche Fudge?
Keep it in a closed container at room temp for three weeks. Or put it in the fridge for two weeks or freezer for three months.
Can I add nuts or other stuff?
Sure! Add walnuts, pecans, or even dried fruit. Toffee bits work too. Mix in what you like!
Why is my fudge grainy?
Grainy fudge means sugar didn’t melt or you stirred too much at the end. Stir lots at first, then gently later.
Can I use dark brown sugar?
Yes! Dark brown sugar makes it taste stronger. Light brown sugar is milder. Both are good!
Hello! I’m Eloise Wilson, the culinary enthusiast behind SimplyCookings. Cooking is my canvas and flavors are my palette. I’m here to share easy-to-follow recipes and kitchen wisdom that will make your cooking journey joyful and delicious. Join me and let’s turn everyday meals into extraordinary experiences!
