This salted penuche fudge ice cream topping is way better than your average butterscotch topping. Full of brown sugary goodness and a touch of salt, this topping is totally addicting.
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Author Stephanie Stiavetti
2 1/2cupsbrown sugar
2 1/2cupswhite sugar
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.