Classic Brown Sugar Penuche (Printable Version)

Caramel-flavored penuche with vanilla and nuts offering a smooth, melt-in-mouth texture.

# What You'll Need:

→ Fudge Base

01 - 2 cups packed light brown sugar
02 - 1 cup granulated sugar
03 - 3/4 cup whole milk
04 - 1/2 cup unsalted butter, cubed
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)

# How to Make It:

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

# Expert Tips:

01 -
  • It tastes like caramel and brown sugar had a silky smooth baby—rich without being heavy.
  • The whole process takes less than an hour of active work, and most of that is just watching and waiting.
  • It's nearly impossible to mess up once you stop second-guessing the thermometer.
02 -
  • If you stir after the mixture reaches the boil, you'll end up with grainy, crystallized fudge instead of smooth fudge—resist the urge and trust the thermometer.
  • The beating stage is where the magic happens; don't skip it or rush it, because this is what transforms hot sugar syrup into fudge that actually tastes like fudge.
03 -
  • If your fudge turns out too soft, it didn't quite reach 238°F; next time cook it to 240°F and it'll firm up perfectly.
  • Use a candy thermometer with a clip so it stays in place and you don't have to hold it, letting you focus on watching the mixture rise instead of balancing equipment.
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