📝 About This Recipe
A rustic, caramel-hued treasure of the Northeast, Penuche is a distinctively nutty fudge made with brown sugar instead of white. This heirloom confection boasts a deeply complex flavor profile reminiscent of maple and toasted butter, with a melt-in-your-mouth texture that is both creamy and slightly crumbly. It is the ultimate nostalgic treat, perfect for holiday gifting or a cozy afternoon indulgence.
🥗 Ingredients
The Fudge Base
- 2 cups Light Brown Sugar (firmly packed)
- 1 cup Dark Brown Sugar (firmly packed for deeper molasses flavor)
- 1 cup Heavy Cream (at room temperature)
- 1/4 cup Whole Milk (adds lightness to the texture)
- 4 tablespoons Unsalted Butter (high-quality, cubed)
- 1 tablespoon Light Corn Syrup (prevents unwanted crystallization)
- 1/2 teaspoon Kosher Salt (to balance the intense sweetness)
Flavorings and Mix-ins
- 2 teaspoons Pure Vanilla Extract (use the best quality available)
- 1 cup Toasted Walnuts (chopped into medium pieces)
- 1/2 teaspoon Flaky Sea Salt (for finishing garnish)
👨🍳 Instructions
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1
Prepare an 8x8-inch baking pan by lining it with parchment paper, leaving an overhang on two sides to act as handles. Lightly grease the parchment with a touch of butter.
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2
In a heavy-bottomed 3-quart saucepan, combine both brown sugars, heavy cream, milk, corn syrup, and kosher salt.
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3
Place the saucepan over medium heat and stir constantly with a wooden spoon until the sugar has completely dissolved and the mixture begins to simmer.
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4
Clip a high-quality candy thermometer to the side of the pan, ensuring the bulb is submerged in the liquid but not touching the bottom of the pan.
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5
Stop stirring. Allow the mixture to boil undisturbed until it reaches the 'soft-ball stage,' which is exactly 236°F (113°C). This usually takes 10-15 minutes.
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6
Immediately remove the pan from the heat. Do not stir the mixture at this point, as it can cause the sugar to grain.
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7
Add the cubed butter and vanilla extract to the top of the hot mixture, but do not stir them in. Let the pan sit undisturbed until the temperature drops to 110°F (43°C).
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8
Once cooled to 110°F, use a sturdy wooden spoon or a hand mixer on low speed to beat the mixture vigorously.
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9
Continue beating for 5-10 minutes. You will notice the fudge losing its glossy sheen and becoming thick, creamy, and matte in appearance.
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10
Quickly fold in the toasted walnuts just as the fudge begins to hold its shape but is still pourable.
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11
Transfer the penuche into the prepared pan, smoothing the top with an offset spatula. Work quickly as it sets fast!
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12
Sprinkle the top with flaky sea salt while still slightly tacky. Let the fudge sit at room temperature for at least 2 hours until completely firm.
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13
Lift the fudge out of the pan using the parchment handles and slice into 1-inch squares using a sharp, warm knife.
💡 Chef's Tips
Always use a heavy-bottomed pot to ensure even heat distribution and prevent the sugar from scorching. Humidity is the enemy of candy making; try to make penuche on a dry, clear day for the best set. If your fudge becomes too stiff to pour while beating, add a teaspoon of warm cream to loosen it slightly. Toasting the walnuts is essential; it provides a savory contrast to the deep sweetness of the brown sugar. Avoid scraping the sides of the pan during the boiling process to prevent stray sugar crystals from making the fudge grainy.
🍽️ Serving Suggestions
Serve alongside a cup of strong, dark roast coffee to cut through the richness. Pair with a glass of tawny port or a smoky bourbon for a sophisticated dessert course. Arrange on a vintage silver platter as part of a holiday dessert buffet. Package in small cellophane bags tied with twine for a thoughtful, homemade artisan gift. Crumble smaller pieces over high-quality vanilla bean ice cream for a decadent sundae topping.