Rich and creamy Penuche Fudge made with brown sugar, butter, evaporated milk, powdered sugar, and nuts. A caramel-inspired treat that’s simple to make!
Have you ever tasted something so good that it instantly transported you to another time or place? That’s what Penuche Fudge does for me. It’s not just a dessert—it’s a memory, a feeling, and maybe even a little piece of magic.
The first time I encountered Penuche Fudge was at a local bake sale, tucked between stacks of brownies and trays of lemon bars. I almost passed it up because, let’s face it, it didn’t look all that impressive. But one bite in, and I was hooked. That deep caramel flavor paired with the soft, creamy texture? Absolute perfection.
When I tried making it at home, I half-expected it to be one of those “looks simple but is secretly impossible” recipes. But surprisingly, it was so straightforward, I couldn’t believe I hadn’t tried it sooner. Now, it’s a staple in my kitchen, especially around the holidays when everyone’s looking for something nostalgic and indulgent. And let’s be real—it’s a great excuse to eat caramel without having to unwrap those sticky little squares!
Why You’ll Love This Penuche Fudge Recipe?
- Rich Caramel Goodness: Brown sugar is the secret to that melt-in-your-mouth caramel flavor.
- No Candy Thermometer: Forget the stress—this recipe is all about simplicity.
- Quick and Easy: It comes together in minutes and sets in less than half an hour.
- Perfectly Creamy with a Crunch: The smooth fudge combined with crunchy nuts is a match made in dessert heaven.
- Great for Gifting: Whether it’s a hostess gift or a holiday treat, this fudge never fails to impress.
Ingredient Notes:
This recipe proves that a few simple ingredients can create something extraordinary:
- Brown Sugar: The hero of this recipe. It gives the fudge its caramel-like depth of flavor.
- Butter: Adds richness and ensures the fudge is beautifully creamy.
- Evaporated Milk: Essential for that smooth, velvety texture.
- Powdered Sugar: Binds everything together while adding just the right amount of sweetness.
- Vanilla Extract: Adds warmth and rounds out the flavors perfectly.
- Chopped Nuts: Pecans or walnuts add a delightful crunch, but you can skip them if nuts aren’t your thing.
- Salt: Just a pinch to balance out the sweetness and enhance the caramel flavor.
How To Make Penuche Fudge?
Making fudge might sound intimidating, but trust me, this recipe is practically foolproof.
Step 1: Prep the Pan
Start by greasing a 9×5-inch loaf pan with non-stick spray. Line it with parchment paper or plastic wrap to make removing the fudge a breeze.
Step 2: Melt the Butter and Sugar
In a heavy-bottomed saucepan, combine the butter and brown sugar. Whisk over medium-low heat until the sugar dissolves and the mixture is smooth, about 2-3 minutes. This step is where your kitchen starts smelling like a candy shop—just try not to drool!
Step 3: Add the Evaporated Milk
Stir in the evaporated milk, then bring the mixture to a gentle boil. Once it starts bubbling, remove it from the heat and let it cool for about 30 minutes. Patience is key here—this cooling step helps everything thicken up beautifully.
Step 4: Mix in the Vanilla and Salt
Stir in the vanilla extract and salt, making sure they’re evenly distributed. These little touches make a big difference in flavor.
Step 5: Incorporate the Powdered Sugar
Gradually beat in the powdered sugar, working in small batches to avoid lumps. Watching the mixture transform into a thick, creamy fudge is seriously satisfying.
Step 6: Fold in the Nuts
Stir in the chopped nuts for that perfect bit of crunch in every bite. If you’re skipping the nuts, no judgment—but trust me, they add a little something special.
Step 7: Set the Fudge
Pour the mixture into your prepared pan, smoothing it out with a spatula. Pop it in the fridge for about 20-25 minutes until it sets.
Step 8: Slice and Enjoy
Once the fudge is firm, slice it into squares or rectangles. Try not to eat it all in one sitting (but hey, no judgment if you do).
Want To Save This Recipe?
Storage Options:
- Room Temperature: Store in an airtight container for up to a week.
- Refrigerator: For a firmer texture, keep it in the fridge—it’ll last up to two weeks.
- Freezer: Wrap individual pieces in wax paper and store them in a freezer-safe bag for up to three months. Let them thaw at room temperature before serving.
Storing Your Penuche Fudge (and Keeping It Gift-Ready!)
Once your fudge is ready to go, you’ve got a few options depending on how soon you plan to share (or devour) it.
If you’re gifting or serving within a few days, keep the fudge in the refrigerator until it’s time to enjoy. This keeps it fresh and lets you prep up to two weeks in advance—because let’s be honest, we all need a little less last-minute holiday stress.
Need longer storage? No problem. Penuche fudge holds up just fine at room temperature for up to three weeks. Just wrap the pieces in waxed paper or arrange them on a tray and cover them well.
If you’re planning way ahead, pop it in the freezer. Wrap it tightly in plastic wrap, tuck it into an airtight container, and it’ll stay good for up to three months. Thaw at room temp when you’re ready to serve (or sneak a piece).
No matter how you store it, this fudge is ready to shine whenever you need it—and trust me, it won’t last long once people get a taste!
Variations and Substitutions:
This fudge is incredibly versatile. Here are a few ways to make it your own:
- Nut-Free: Leave out the nuts or replace them with mini chocolate chips for a fun twist.
- Maple Penuche: Add a teaspoon of maple extract for a flavor upgrade.
- Spiced Fudge: Stir in a pinch of cinnamon or nutmeg for a cozy, holiday-inspired vibe.
- Chocolate Swirl: Drizzle melted chocolate on top before the fudge sets.
- Gluten-Free: This recipe is naturally gluten-free, but always double-check your ingredients.
Want to take your Penuche Fudge to the next level? Here are some flavor combos to mix things up. Trust me, experimenting with fudge can get a little wild (in the best way possible).
I’ll be honest—sometimes I go a little overboard. One time, I threw everything into the mix—chocolate chips, pecans, cranberries… I basically made a “clean out the pantry” fudge. It wasn’t bad, actually. A little chaotic, but hey, sometimes life (and dessert) needs a little chaos.
Anyway, if you’re looking for less… unhinged ideas, here are some flavor combos I’ve tried (and actually recommend):
Nutty Combinations
- Macadamia and Coconut – If fudge could take you on vacation, this combo would be sipping piña coladas on a beach somewhere.
- Walnuts and Maraschino Cherries – This one feels a little extra, like the fudge version of wearing sequins to the grocery store. It’s sweet, nutty, and definitely holiday-worthy.
Fruity and Festive
- Sprinkles and Dried Cranberries – Festive is the best way to describe this one. It’s bright, colorful, and looks like something a kid would beg to eat at a birthday party.
- Coconut, Cherries, and Pecans – This combo just works. It’s rich and feels kind of like one of those “vintage” desserts that makes everyone nostalgic.
Chip It Up!
Pro tip: Don’t dump chocolate chips into hot fudge unless you’re going for a melty swirl vibe (which, honestly, isn’t a bad thing). If you want them to stay whole, wait until the fudge has cooled a bit.
- Peanut Butter Chips and Peanuts – Salty, sweet, and dangerously good. It’s like a Reese’s Cup but in fudge form.
- Butterscotch Chips and Pecans – Butterscotch is underrated. I said what I said. This combo tastes like cozy fall afternoons.
Old-School Favorites
- Raisins and Pecans – Feels like something you’d find in a church cookbook from 1978. But you know what? It slaps.
Citrus Zing
- Orange Zest and Orange Extract – This one is bright—like the culinary equivalent of a sunny day. If caramel and citrus had a baby, this would be it.
- Lemon Zest and Lemon Extract – Tangy, tart, and not for the faint of heart. If you like bold flavors, you’ll love this twist.
Seriously, don’t be afraid to experiment. Even if it doesn’t turn out Pinterest-worthy, I can almost guarantee it’ll taste amazing. And if it doesn’t? Well, you can always try again (and eat the mistakes along the way).
What to Serve with Penuche Fudge?
This fudge is a showstopper on its own, but here are some ways to elevate it even more:
- Coffee or Espresso: The rich caramel flavor pairs beautifully with a hot cup of coffee.
- Ice Cream: Crumble a piece over vanilla ice cream for an indulgent dessert.
- Cheese Board: Add it to a charcuterie board for a sweet surprise.
- Hot Cocoa: Pair it with a mug of creamy hot chocolate for the ultimate cozy treat.
Frequently Asked Questions:
Can I use sweetened condensed milk instead of evaporated milk?
Nope, they’re not the same. Sweetened condensed milk is too thick and sweet for this recipe. Stick with evaporated milk for the best results.
Why is my fudge grainy?
Graininess happens when the sugar doesn’t fully dissolve. Make sure to whisk the butter and sugar mixture thoroughly before adding the evaporated milk.
Can I double the recipe?
Absolutely! Just use a larger pan, like an 8×8-inch, and adjust the cooling time as needed.
Craving More Fudge Goodness? Try These!
If you’re as into fudge as I am (seriously, it’s a problem), here are a few more recipes to dive into. Each one has its own little twist, and trust me, they’re all worth trying.
- Gingerbread Fudge – Warm, spiced, and perfect for the holidays. It’s like biting into Christmas.
- White Chocolate Caramel Pecan Fudge – Rich, sweet, and nutty. This one’s dangerously good.
- Candy Corn Fudge – Fun, colorful, and sweet enough to keep the Halloween vibes going all year.
- Peanut Butter Fudge – Classic, simple, and oh-so-creamy. A no-fail crowd pleaser.
Go ahead—whip up a batch (or four) and see which one becomes your new favorite. I’d love to hear which one you try first!
So, what do you think? Ready to try this Penuche Fudge recipe and wow your friends, family, or, let’s be honest, yourself? I’d love to hear how it turns out—don’t forget to share your favorite variations in the comments.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
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. For best results, refrigerate the penuche fudge until firm, approximately 2 to 3 hours. This longer chilling time ensures the fudge reaches the perfect consistency for cutting into neat squares. Once it's fully set, you'll notice a firm texture that's easy to slice, providing clean edges and a satisfying bite.
- Once set, slice the Penuche and serve.
Nutrition
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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!
