– This penuche fudge recipe is the perfect sauce for topping ice cream. Huzzah! –
The idea for a penuche fudge sauce for topping ice cream came to me when I was futzing with my original perfect penuche fudge recipe. Ok, maybe came to me is the wrong term. More like I added way too much milk, butter, and salt to the recipe, and came up with a sauce instead. For a second I considered tossing the too-thin-to-cut penuche fudge, but I reconsidered and poured it into a jar, figuring I’d use it for something else later. And there it sat, in the fridge, like a sweet, golden siren. Taunting me.
The flopped recipe called to me every time I opened the door to grab something to eat. I’d dip a finger or an apple slice, grabbing a nibble here and there. One night I had one of those silly a-ha moments when I realized I should just pour it over some ice cream and call it a day. And you know what? That was the VERY BEST SUNDAE I EVER ATE. (Then I created my now-famous dark chocolate peanut butter hot fudge sundae. These two sundaes are currently duking it out for the title.)
To be clear, this penuche fudge sauce is WAY more than just an ice cream topping. Try drizzling it around a slice of plain cheesecake, or pouring it over the top of a frosted cake like you would a ganache. Personally, I love this sauce drizzled onto cream puffs, spiking a baked brie, and stirred into a warm winter latte. You might also try it as a dipping sauce for sliced apples, making for a simple yet stunningly delicious dessert.
- 2 1/2 cups brown sugar
- 2 1/2 cups white sugar
- 2 cups milk
- 1 cup butter
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- In a heavy saucepan over medium-low flame, heat brown sugar, white sugar, milk, butter, and salt to 236°F (113°C) while stirring constantly. This should take 20-25 minutes.
- Pour penuche into the bowl of a stand mixer. Beat on medium for 2-4 minutes, or until fudge is thick and smooth. Lower speed to low and add vanilla extract.
- While it is still warm, pour over ice cream and top with nuts. It also goes great drizzled onto cakes, bread pudding, or anything that could use a kick in the pants. Or scoop the penuche fudge topping into airtight glass jars and store in the refrigerator for up to two weeks.
This content was originally posted on FearlessFresh.com.
YUM…now I want ice cream and salted penuche sauce. :) Great way to use up an oops and make it amazing.
Thanks! I wish more accidents were this happy. :)
This looks awesome and just by looking at the photo, I can definitely say that this topping is really delicious. It is nice to have a twist in your ice cream and this one is a must-try. It adds not only an extra flavor but the presentation makes it awesome.
If you decide to make it, please let me know what you think of the recipe!
I am wondering how long this can cool before it gets too hard to pour. I want to make it and take it somewhere.
Hey there, it depends on the weather and ambient temperature, but I’d say it will begin to thicken and chunk up within 10 minutes after removing it from the heat. You may be able to microwave it on LOW setting, stirring every 10 seconds, until it’s a good temperature for pouring. You don’t want to heat it too fast or the texture will change.
Hope this helps!
1 please
OMG I want this now..giving up lunch for this..