Penuche Fudge: Slightly lighter than fudge but very similar to fudge. These candies are crazy addictive!
Pronounce as “peh-noo-chee”, this dessert is very similar to fudge. Although, this is lighter as this is made with milk in place of heavy cream. And the brown sugar gives this Penuche a rounder, more caramel or toffee flavor.
I have seen many variations in this recipe. They only differ in the amount of brown sugar used, whether you are using milk or evaporated milk, or adding nuts or not. You can never go wrong with this Penuche Fudge. I chose the simplified version that does not use a candy thermometer. Plus, this easily and quickly sets up in the fridge!
What You Need To Make This Penuche Fudge
- Brown sugar
- Unsalted butter
- Powdered sugar
- Evaporated milk
- Vanilla extract
- Salt
- Pecans or walnuts
Steps To Make Penuche Fudge
Step 1: In a heavy-bottomed saucepan, combine the butter and brown sugar over medium-low heat. After 2 to 3 minutes, the butter should be melted and the sugar has dissolved.
Step 2: Add in the evaporated milk and bring it to a boil. Take the pan off the heat and allow the mixture to cool.
Step 3: Whisk in the vanilla extract and salt. Mix well.
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Step 4: Beat in the powdered sugar, working in batches.
Step 5: Next, fold in the chopped nuts.
Step 6: To the greased and lined loaf dish, transfer the mixture. Keep in the fridge until set, uncovered.
I absolutely love the combination of fudge and caramel in this Penuche. This is addictive and the best fudge you’ll ever make!
Frequently Asked Questions
What is Penuche?
A soft, fudge-like candy. The old-fashioned Penuche is made with brown sugar, cream, salt, butter, vanilla, and clear Karo syrup. Caramelizing the brown sugar and vanilla gives this candy awesome flavors. Penuche is a delicious candy and can also be used as a frosting on a sheet cake.
How to store?
Wrap the candies in waxed paper or arrange them on a tray. Keep the Penuche at room temperature for up to 3 weeks. Or freeze, wrapped in plastic wrap, and place in an airtight container for up to 3 months.
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Planning to try this recipe soon? Pin it for a quick find later!
Easy Penuche Fudge
Ingredients
- 1 c. 2 sticks unsalted butter
- 2 c. brown sugar
- 3 c. powdered sugar sifted
- 1 tsp vanilla extract
- 1 5 ounces can evaporated milk
- 1 c. pecans or walnuts roughly chopped
- non-stick spray as needed
- 1/4 tsp salt
Instructions
- Using a non-stick spray, grease a 9 x 5-inch loaf pan. Then, line the greased pan using parchment paper or plastic wrap.
- In a heavy-bottomed saucepan over medium-low heat, whisk the butter and brown sugar for about 2 to 3 minutes or until the butter has melted and the sugar has dissolved.
- Add the evaporated milk, then bring everything to a boil. Once boiling, take the pan off the heat and let the mixture cool for about 30 minutes.
- Mix in the vanilla extract and salt. Mix well. Next, beat in the powdered sugar in batches.
- After the sugar has all been blended, fold in the chopped nuts.
- Into the prepared loaf dish, transfer the mixture.
- Place in the fridge for about 20 to 25 minutes, uncovered until set.
- Once set, slice the Penuche and serve.
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
