If you’ve never tried penuche or possibly never even heard of it before, you’re in for a treat today. Penuche is commonly referred to as “brown sugar fudge” because unlike most fudge recipes, penuche calls for a combination of brown sugar and granulated sugar or, like this recipe, brown sugar and powdered sugar. It’s a bit of a misnomer however because penuche isn’t really fudge – it’s candy.
It’s simpler to refer to this as a fudge recipe though because the texture is just like fudge and it’s just as addicting.
Traditional penuche is a pain to make. Totally worth it, but a pain. Since we’re closing in on Christmas here, I’m going to assume you guys are looking for simpler holiday recipes, just as I am during this busy time. This easy penuche recipe packs the same delicious flavor as traditional recipes but is made without the hand beating or the use of a candy thermometer. So, yes, #winning.
Just 6 ingredients in this easy penuche recipe you guys – SIX. The magic starts with butter and brown sugar. Use the very best quality ingredients for the very best penuche. I use Challenge butter – it’s the brand I’ve used and trusted for years and years. Made with 100% real cream, it’s my butter of choice. And, for all you who thought it wasn’t in your market, it’s now available nationally. Find out where to buy it in your area here.
Once the butter-brown sugar-milk mixture is brought to a boil, it is removed from heat and sits out until it cools to about room temperature. Next the vanilla extract goes in and finally, the powdered sugar to thicken it up and give it that fudge like texture just like I did for this Outrageous Peanut Butter Fudge.
Finally, you just let it cool until the candy has set up. This quick and easy penuche recipe is a fabulous addition to holiday trays, makes the most delectable neighbor and teacher gifts and is sure to be appreciated by all.
- I used a 9 x 5 loaf pan. This recipe can also be made in an 8 or 9-inch square pan if you prefer.
- Pecans are my nut of choice but this recipe is also delicious with walnuts.
- This penuche is very sweet so cut into small squares.
- 1 cup Unsalted Challenge Butter, plus additional for buttering parchment
- 2 cups packed brown sugar
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 3½ to 4 cups sifted powdered sugar
- 1½ cups coarsely chopped pecans, plus additional for topping if desired
Spray a 9 x 5 inch loaf pan cooking spray and line with parchment paper. Set aside.
Melt butter in a heavy bottomed 2 quart saucepan over medium-low heart, stirring as needed.
Stir in the brown sugar and cook for 2 minutes, stirring constantly.
Gently pour in the milk and stirring constantly, bring mixture to a boil.
Remove from heat and let cool for 30 to 40 minutes, or until the mixture is lukewarm or at room temperature.
Stir in the vanilla extract.
Stir in powdered sugar, one to one-half cup at a time, stirring until completely combined. Add powdered sugar just until the mixture is thick and has the consistency of fudge. (It wall harden as it chills.)
Stir in coarsely chopped pecans.
Spoon into the prepared loaf pan and top with additional pecans if desired.
Cover and cool until firm.
Cut into squares and store in the refrigerator in an airtight container.
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 90 pieces
Original post featured on Momontimeout.