Old-Fashioned Brown Sugar Fudge (Penuche)

An easy old-fashioned fudge recipe made with brown sugar, cream, and butter along with a hint of vanilla. A delicious confectionary that is creamy, sweet, and melts in your mouth!
Prep Time 20 mins
Cooling 1 hr
Total Time 1 hr 20 mins
Course: Dessert, Treat
Cuisine: American, Canadian, Italian
Keyword: Brown Sugar Fudge, Candy, Confectionary, Fudge, Fudge Recipe, Penuche
Servings: 20 pieces

Calories: 196kcal

Author: Alisa Infanti | The Delicious Spoon
Equipment

Medium pot
Measuring Cups
Measuring Spoons
Wooden Spoon
Candy thermometer
8" X 8" glass baking dish

Ingredients

3 cups brown sugar packed lightly
1 cup granulated sugar
1 cup heavy cream
2 tbsp unsalted butter
1/2 tsp salt
1 tsp vanilla

Instructions

Add the brown sugar, granulated sugar, butter, cream, and salt to a medium-sized pot over medium heat. Stir until butter and sugar are melted and combined. Stop stirring
Bring the sugar to a boil and stop stirring. Reduce the heat to medium and continue to cook until the sugar reaches 236°F. Test using the softball method by adding some of the candy mixture to a cup of cold water. If a soft candy ball forms, then the fudge is cooked.
Remove from heat and let cool to 110F. Once cooled, add the vanilla and quickly beat with a wooden spoon until the fudge becomes smooth, lighter in color, and loses its shininess to a matte texture.
Pour the fudge quickly into an 8" X 8" glass dish lined with parchment paper. Push the fudge into the corners of the pan with the wooden spoon or spatula and smooth off the top. Let cool completely for about 1 hour and then cut into squares.
Store in a sealed container on the counter for up to 3 weeks.

Notes
Can be stored on the counter for up to 3 weeks in a tightly sealed container.

Substitutions: Heavy whipping cream can be substituted for evaporated milk

Add-ons: Pecans or walnuts can be added at the same time vanilla is added. A 1/4 cup will do.

www.FoxFudge.com

Old-Fashioned Brown Sugar Fudge (Penuche)

Medium pot

Measuring Cups

Measuring Spoons

Wooden Spoon

Candy thermometer

8" X 8" glass baking dish

Ingredients

3 cups brown sugar packed lightly

1 cup granulated sugar

1 cup heavy cream

2 tbsp unsalted butter

1/2 tsp salt

1 tsp vanilla

Instructions

Add the brown sugar, granulated sugar, butter, cream, and salt to a medium-sized pot over medium heat. Stir until butter and sugar are melted and combined. Stop stirring

Bring the sugar to a boil and stop stirring. Reduce the heat to medium and continue to cook until the sugar reaches 236°F. Test using the softball method by adding some of the candy mixture to a cup of cold water. If a soft candy ball forms, then the fudge is cooked.

Remove from heat and let cool to 110F. Once cooled, add the vanilla and quickly beat with a wooden spoon until the fudge becomes smooth, lighter in color, and loses its shininess to a matte texture.

Pour the fudge quickly into an 8" X 8" glass dish lined with parchment paper. Push the fudge into the corners of the pan with the wooden spoon or spatula and smooth off the top. Let cool completely for about 1 hour and then cut into squares.

Store in a sealed container on the counter for up to 3 weeks.

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Old-Fashioned Brown Sugar Fudge (Penuche)

Medium pot

Measuring Cups

Measuring Spoons

Wooden Spoon

Candy thermometer

8" X 8" glass baking dish

Ingredients

3 cups brown sugar packed lightly

1 cup granulated sugar

1 cup heavy cream

2 tbsp unsalted butter

1/2 tsp salt

1 tsp vanilla

Instructions

Add the brown sugar, granulated sugar, butter, cream, and salt to a medium-sized pot over medium heat. Stir until butter and sugar are melted and combined. Stop stirring

Bring the sugar to a boil and stop stirring. Reduce the heat to medium and continue to cook until the sugar reaches 236°F. Test using the softball method by adding some of the candy mixture to a cup of cold water. If a soft candy ball forms, then the fudge is cooked.

Remove from heat and let cool to 110F. Once cooled, add the vanilla and quickly beat with a wooden spoon until the fudge becomes smooth, lighter in color, and loses its shininess to a matte texture.

Pour the fudge quickly into an 8" X 8" glass dish lined with parchment paper. Push the fudge into the corners of the pan with the wooden spoon or spatula and smooth off the top. Let cool completely for about 1 hour and then cut into squares.

Store in a sealed container on the counter for up to 3 weeks.

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contact

JOIN OUR MAILING LIST