Buttery Rich Penuche Fudge Recipe - Original Method
The original penuche fudge recipe I had on my site. It's perfectly buttery and rich. This recipe is faster with fewer steps, but you need to be more precise. If you're a beginner without a lot of candy experience, you can also try the "shock and stir" recipe below.
Keyword blonde fudge, candy, candy recipes, caramel fudge, christmas recipes, fudge, fudge recipes, holiday, how to make fudge, new england recipes, penuche fudge
Prep Time 1hour
Cook Time 30minutes
Total Time 1hour30minutes
Author Stephanie Stiavetti
2 1/2cupsbrown sugar
2 1/2cupswhite sugar
1/4cupcorn syruplight, not dark
1 1/4cupwhole milkhalf & half, or evaporated milk
1teaspoonspure vanilla extract
1/2cupfinely chopped pecans or walnutstoasted, (optional)
Line a 8×8-inch square baking pan with parchment, leaving 2-inches overhang on two opposing sides. Make sure to fold the paper into the corners of the pan.
In a heavy saucepan over medium-low flame, heat brown sugar, white sugar, corn syrup, milk, butter, and salt to 242°F (117°C) while stirring occasionally to prevent the bottom from scorching. Cooking should take anywhere from 20-25 minutes.
Immediately pour penuche into the bowl of a stand mixer. Add vanilla extract. Beat on medium for 4 minutes, until fudge is thick and smooth. Lower speed to low and add walnuts or other chopped nuts, and beat just a few times until the nuts are dispersed evenly into the penuche. Turn off the mixer.
Using a spatula greased with butter, spread penuche fudge into the square pan lined with parchment. Smooth out the top with a spatula.
Refrigerate for 1 hour before cutting. If refrigerated, penuche will keep in a sealed container for up to a week. For maximum freshness, don’t cut until ready to serve.
You can leave out the corn syrup, but it helps to prevent crystallization.Nutritional analysis is based on using whole milk.