Penuche Brown Sugar Fudge (Printable)

Smooth, caramel-flavored penuche made with brown sugar and butter, ideal for sweet treats or gifting.

# What You 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)

# Steps:

01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang. Lightly butter the parchment.
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 begins to boil gently.
03 - Attach a candy thermometer and cook without stirring until mixture reaches 238°F (soft-ball stage), about 10–12 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 on low speed until mixture thickens, loses shine, and holds shape, approximately 5–8 minutes.
06 - Fold in chopped nuts if using.
07 - Pour mixture into the prepared pan and smooth the surface evenly with a spatula.
08 - Allow to set at room temperature for at least 1 hour until firm.
09 - Lift fudge from pan using parchment overhang and slice into 1-inch squares.

# Expert Tips:

01 -
  • It tastes like you spent hours making it, but you're done in under thirty minutes of active work.
  • The texture is impossibly smooth and creamy, nothing grainy or hard about it—just pure melt-on-your-tongue richness.
  • It's the kind of homemade gift that makes people actually believe you care, without requiring you to be a candy expert.
02 -
  • The soft-ball stage (238°F) is non-negotiable—go even 2 degrees too high and you'll end up with hard tack that breaks your teeth instead of melting on your tongue.
  • Once you add the vanilla and start beating, the mixture will feel like it's taking forever to thicken, but trust it—that grainy, cloudy moment is exactly what you're waiting for.
  • If your fudge comes out too soft, it likely didn't reach the right temperature or cooled too much before beating; if it's too hard and crumbly, you cooked it a few degrees too long.
03 -
  • Use a heavy-bottomed saucepan so the heat distributes evenly and nothing burns on the bottom while you're waiting for the thermometer to climb.
  • Once you pour the fudge into the pan, let it cool completely at room temperature before cutting—rushing to refrigerate it can create an odd texture.
  • Store it in an airtight container at room temperature, and it'll stay perfect for about a week, though honestly, it never lasts that long in my house.
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