Step 1: Prepare the Pan
- Grease an 8×8-inch baking dish with butter or line it with parchment paper for easy removal.
Step 2: Cook the Brown Sugar Mixture
- In a medium saucepan, melt the butter over medium heat.
- Add brown sugar, milk, and salt; stir until smooth.
- Bring to a boil, stirring constantly. Reduce heat and simmer for 2 minutes.
Step 3: Cool Slightly and Add Vanilla
- Remove from heat and cool for 5 minutes.
- Stir in vanilla extract.
Step 4: Beat in the Powdered Sugar
- Using an electric mixer or whisk, gradually beat in the sifted powdered sugar until smooth and creamy. The fudge should be thick and slightly glossy.
Step 5: Add Nuts (Optional)
- Fold in chopped pecans or walnuts (if desired).
Step 6: Pour and Set
- Pour into the prepared dish and spread evenly.
- Cool at room temperature for 2-3 hours, or until set.
Step 7: Slice and Serve
- Lift from the pan (using parchment paper, if used) and cut into squares.
- Serve and enjoy!
Cooking Notes
- Sifting Powdered Sugar: Essential for preventing lumps and a smooth texture.
- Boiling Time: Boiling for at least 2 minutes ensures the sugar dissolves and develops that classic caramel flavor.
- Storage: Store in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
Variations
Maple Penuche Fudge
- Replace 1/4 cup brown sugar with pure maple syrup.
Sea Salt Penuche Fudge
- Sprinkle flaky sea salt on top after pouring into the dish.
Chocolate Chip Penuche Fudge
- Fold in 1/2 cup mini chocolate chips after adding the powdered sugar.
Frequently Asked Questions (FAQs)
Can I Use Dark Brown Sugar Instead of Light Brown Sugar?
Yes! It will give a stronger caramel flavor.
How Do I Know When the Fudge Is Set?
It’s set when firm to the touch and easily lifts from the pan. This usually takes 2-3 hours at room temperature.
Can I Make This Fudge Without Nuts?
Absolutely! It’s delicious either way.
This easy penuche fudge is a delightful treat for any sweet tooth! Its simple recipe makes it perfect for bakers of all levels. Enjoy!