This perfect penuche fudge recipe is buttery, creamy, and sweet. Walnuts and brown sugar add a little nutty crunch to the rich caramelly flavor. SO delicious. I added this second fudge making because some folks were having problems with fudge that wouldn't firm up. It could be a problem if you're new to candy making, so this version will guarantee easier success!
Keyword candy making, christmas baking recipes, fudge recipes, holiday recipes, how to make fudge, new england recipes
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Author Stephanie Stiavetti
2 1/2cupsbrown sugar
2 1/2cupswhite sugar
1 1/4cupevaporated milkheavy cream, or half & half
1large bowl of ice cubes
1teaspoonpure 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 240°F (115°C) while stirring occasionally to prevent the bottom from scorching. Cooking should take anywhere from 20-25 minutes.
While the penuche fudge is cooking, fill a large bowl with cold water and ice to create a water bath. You can also just stop your sink and fill that with ice and water.
Immediately pour penuche into the bowl of a stand mixer and set the paddle beater into the fudge, so that it’s ready to connect to the mixer when it’s ready. Set bowl into ice water and add vanilla extract. Do not stir after adding vanilla. Allow to cool until the penuche is lukewarm, about 110 degrees, which should take about ten minutes.
Place the bowl into the stand mixer and beat on low until the fudge begins to thicken, lighten in color, and lose its shine. 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 lined pan, smoothing out the top. Refrigerate for 30 minutes 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.
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.
Do not leave the corn syrup out of this recipe. It helps prevent over-crystallization. This "shock and stir" recipe sets up more easily because you're quickly cooling the outside of the caramel fudge mixture before mixing, which causes the outside to crystalize.When you then beat the fudge in a mixer, the crystals "seed" the rest of the fudge, which creates more crystals and causes it to thicken more quickly.Don't worry, you won't end up with a gritty texture. Pinky promise!Nutritional analysis was done using evaporated milk.