Penuche Brown Sugar Fudge (Printable Version)

Rich, soft brown sugar confection with a melt-in-mouth texture and subtle vanilla notes.

# What You Need:

→ Fudge Base

01 - 2 cups packed light brown sugar
02 - 1 cup granulated sugar
03 - ¾ cup whole milk
04 - ½ cup unsalted butter, cubed
05 - ¼ teaspoon fine sea salt

→ Flavor & Finish

06 - 1½ teaspoons pure vanilla extract
07 - 1 cup chopped pecans or walnuts (optional)

# Directions:

01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal, and lightly butter the paper.
02 - In a medium heavy-bottomed saucepan, combine brown sugar, granulated sugar, milk, butter, and salt. Place over medium heat and stir until sugars dissolve and mixture reaches a gentle boil.
03 - Attach a candy thermometer to the saucepan. Without stirring, cook mixture until it reaches 238°F (114°C), approximately 10 to 12 minutes.
04 - Remove saucepan from heat and let the mixture cool undisturbed for 10 minutes.
05 - Add vanilla extract. Beat with a wooden spoon or electric mixer on low speed until mixture thickens, loses gloss, and begins to hold shape, about 5 to 8 minutes.
06 - Fold in chopped nuts if using.
07 - Immediately transfer the fudge to the prepared pan and smooth the surface with a spatula.
08 - Allow the fudge to set at room temperature for at least 1 hour or until firm.
09 - Lift fudge from pan using parchment overhang. Cut into 1-inch squares.

# Expert Tips:

01 -
  • It's forgiving enough for a first attempt at candy-making but impressive enough to give as a gift.
  • That melting, buttery texture won't disappoint—no grainy fudge accidents here if you follow the thermometer.
  • It only needs five ingredients plus optional nuts, so your shopping list stays simple.
02 -
  • That moment when you think the fudge is done but it's still too soft to slice? That's not failure—pop it back in the refrigerator for 30 minutes and it'll be perfect.
  • Beating the fudge is non-negotiable; that's what transforms it from syrup into fudge with that creamy, melt-in-your-mouth texture that makes people close their eyes when they taste it.
03 -
  • A candy thermometer that clips to the side of your pan is worth every penny—guessing at doneness leads to disappointment every time.
  • If you don't have a heavy-bottomed saucepan, use two nested pans to create insulation; it prevents hot spots that burn the bottom layer while the top is still cooking.
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