Smooth and creamy Penuche Fudge made with brown sugar, butter, evaporated milk, and nuts. A nostalgic, caramel-like treat that’s easy to make!
Do you have those recipes that instantly transport you back to a special moment? For me, it’s Penuche Fudge. I first tasted it at a bake sale, of all places. Picture it: a sunny afternoon, rows of folding tables covered in homemade goodies, and me, eyeing every dessert like a kid in a candy store. Among the cookies and cupcakes, there was this unassuming little square of fudge. It didn’t have the flashy chocolate or bright frosting the other desserts had, but it had a quiet charm.
One bite, and I was hooked. It was buttery, sweet, with a nutty crunch that made me wonder why I hadn’t discovered it sooner. I remember asking the lady who made it about the recipe, and she just winked and said, “It’s an old family secret.” Challenge accepted.
Fast forward to today, and after a lot of experimenting (and a few sticky kitchen disasters), I’ve finally nailed it. Every time I make this fudge, it feels like a little piece of that bake sale magic is back in my kitchen.
Why You’ll Love This Penuche Fudge Recipe?
What makes this Penuche Fudge stand out from the crowd? Let’s break it down:
- Timeless Appeal: It’s one of those classic recipes that feels like it’s been passed down for generations.
- Rich, Caramel-Like Flavor: Thanks to the brown sugar, it’s sweet without being overly sugary.
- Perfect Texture: Creamy and smooth, with just the right amount of crunch from the nuts.
- Simple Ingredients: You don’t need anything fancy—just pantry staples and a little love.
- Crowd Favorite: Whether it’s for a potluck, gift, or late-night snack, this fudge never disappoints.
Ingredient Notes:
Every ingredient in this fudge brings something to the table. Here’s why they matter:
- Brown Sugar: The backbone of the recipe. It’s what gives Penuche Fudge its caramel-like richness.
- Confectioners’ Sugar: Sifting it ensures your fudge is silky smooth—no grainy surprises.
- Butter: Unsalted butter is key here, so you can control the saltiness.
- Evaporated Milk: Adds creaminess without overwhelming the flavor.
- Nuts: Pecans or walnuts are traditional, but you could mix things up with almonds or cashews.
- Vanilla Extract: Just a touch, but it ties everything together beautifully.
Pro Tip: Lightly toast the nuts before adding them to the fudge. It gives them a deeper, more complex flavor.
How To Make Penuche Fudge?
Making Penuche Fudge is easier than you think. Let’s walk through it together:
- Prep Your Pan
Spray a 9×5-inch loaf pan with nonstick spray, then line it with parchment paper. Trust me, you’ll thank yourself later when it’s time to lift the fudge out. - Melt Butter and Brown Sugar
In a medium saucepan, melt the butter and brown sugar over medium heat. Stir frequently—it should become smooth and glossy in just a few minutes. - Add Evaporated Milk
Slowly pour in the evaporated milk, stirring constantly. Bring the mixture to a gentle boil, then remove it from the heat. Now comes the hard part: letting it cool for about 30 minutes. - Mix in Salt and Vanilla
Once the mixture has cooled slightly, stir in the salt and vanilla extract. It’s amazing how such small additions can elevate the flavor. - Add Confectioners’ Sugar
Gradually stir in the sifted confectioners’ sugar. This step takes a little muscle, but the silky texture is worth it. - Fold in Nuts
Gently fold in the chopped nuts, ensuring they’re evenly distributed. - Transfer to the Pan
Pour the fudge mixture into your prepared pan, spreading it out evenly. Give the pan a little shake to smooth the top. - Chill and Set
Pop the pan into the fridge for about 20–25 minutes. The fudge should be firm but still soft enough to cut. - Slice and Serve
Once it’s set, lift the fudge out using the parchment paper and slice it into squares. Then, try not to eat it all in one sitting—no judgment if you do, though!
Want To Save This Recipe?
Storage Options:
Want to make your fudge last (assuming it doesn’t disappear immediately)?
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps fresh for up to 2 weeks. Let it warm up a bit before serving for the best texture.
- Freezer: Wrap individual squares in plastic wrap, then place them in a freezer bag. They’ll stay good for up to 3 months.
Variations and Substitutions:
Feel like experimenting? Here are some ideas to make this recipe your own:
- Nut-Free: Skip the nuts for a smoother fudge.
- Chocolate Twist: Add a drizzle of melted dark chocolate over the top.
- Spiced Up: Mix in a pinch of cinnamon or nutmeg for a cozy fall vibe.
- Different Nuts: Try hazelnuts, macadamias, or even pistachios for something unique.
What to Serve with Penuche Fudge?
This fudge is pretty perfect on its own, but if you want to get fancy:
- Coffee: The bitterness of a strong cup of coffee pairs beautifully with the sweetness of the fudge.
- Ice Cream: Crumble a square over vanilla or caramel ice cream for a decadent sundae.
- Fresh Fruit: Strawberries, raspberries, or even sliced pears add a refreshing contrast.
- Hot Tea: A warm cup of Earl Grey or chamomile makes for a cozy pairing.
Frequently Asked Questions:
Can I use dark brown sugar instead of light brown sugar?
Absolutely! It’ll give the fudge a deeper, more molasses-like flavor.
How do I keep my fudge from being grainy?
Make sure the brown sugar dissolves completely when melting it with the butter, and sift the confectioners’ sugar before adding it. These steps are key to smooth fudge.
Can I make this fudge ahead of time?
Definitely! It keeps well for days, making it perfect for parties or gifting.
So, what do you think? Ready to give this Penuche Fudge a try? Whether you’re whipping it up for a special occasion or just because (no reason needed!), it’s guaranteed to bring a little sweetness to your day. Let me know how it turns out—I’d love to hear all about it!
<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:
Penuche Fudge
Ingredients
- 2 cups Light Brown Sugar
- 3 cups Confectioners Sugar sifted
- 1 cup Pecans or Walnuts
- 2 sticks 1 cup Unsalted Butter
- 5 ounces Evaporated Milk
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
- Nonstick Spray
Instructions
- Prepare a loaf pan measuring 9x5 inches by coating it with nonstick spray.
- Line the loaf pan with parchment paper to make it easier to remove the fudge later.
- In a saucepan, with a bottom melt butter and light brown sugar over medium-high heat. Let them meld together for around 2 to 3 minutes until the butter becomes liquid and the brown sugar dissolves.
- Add evaporated milk to the mixture allowing it to gently boil.
- Once the mixture comes to a boil remove the saucepan from heat. Let it cool for 30 minutes.
- After the cooling period stir in salt and vanilla extract thoroughly so they are well incorporated.
- Gradually fold in sifted confectioners sugar making sure it blends smoothly into the mixture.
- Carefully mix in chopped pecans or walnuts adding crunch to the fudge mixture.
- Transfer the fudge mixture into the prepared loaf pan spreading it evenly across.
- Place the pan in the refrigerator for about 20 to 25 minutes until the fudge solidifies.
- Once set take out of refrigerator. Cut into squares for serving.
- Enjoy indulging in your Penuche Fudge! Its harmonious blend of flavors and textures is perfect, for savoring and sharing.
Notes
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!
