Penuche Brown Sugar Fudge (Printable)

Smooth caramel-flavored treat with brown sugar and vanilla, perfect for sweet moments and gifting.

# What You'll Need:

→ Fudge Base

01 - 2 cups packed light brown sugar (400 g)
02 - 1 cup granulated sugar (200 g)
03 - 3/4 cup whole milk (180 ml)
04 - 1/2 cup unsalted butter, cubed (115 g)
05 - 1/4 teaspoon fine sea salt

→ Flavor & Finish

06 - 1 1/2 teaspoons pure vanilla extract
07 - 1 cup chopped pecans or walnuts, optional (120 g)

# Directions:

01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal, then lightly butter the paper.
02 - In a medium heavy-bottomed saucepan, combine brown sugar, granulated sugar, whole milk, butter, and sea salt. Place over medium heat and stir until sugars dissolve and mixture reaches a gentle boil.
03 - Attach a candy thermometer to the saucepan and cook without stirring until mixture reaches 238°F (114°C), the soft-ball stage, about 10 to 12 minutes.
04 - Remove saucepan from heat and let mixture cool undisturbed for 10 minutes.
05 - Add vanilla extract. Using a wooden spoon or electric mixer on low speed, beat mixture until it thickens, loses its gloss, and holds its shape, about 5 to 8 minutes.
06 - If desired, fold in chopped pecans or walnuts evenly.
07 - Immediately pour mixture into prepared pan and smooth the surface with a spatula.
08 - Allow to set at room temperature for at least 1 hour or until firm.
09 - Lift fudge from pan using parchment overhang and cut into 1-inch squares.

# Expert Tips:

01 -
  • It comes together in under an hour, but tastes like you spent all day stirring.
  • That soft, melt-in-your-mouth texture means no teeth-cracking surprises, just pure butter and brown sugar bliss.
  • It's foolproof once you understand the thermometer—no more guessing games or ruined batches.
02 -
  • Don't skip the 10-minute rest after cooking—rushing this step results in grainy, disappointing fudge instead of that silky texture.
  • The thermometer is your friend, not your enemy; a few degrees off completely changes the texture, so invest in a reliable one.
  • If your fudge comes out too soft, it didn't reach temperature; too grainy means you stirred too early or overbeaten it.
03 -
  • A candy thermometer makes all the difference—don't guess at temperature; this is where the magic lives.
  • Heavy-bottomed pans heat evenly and prevent hot spots that can cause scorching or uneven cooking.
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