Here is what you’ll need to make your brown sugar fudge. I think if you have a solid understanding of what you’re trying to do, the steps will make more sense and you will be able to approach your penuche with positivity and confidence. If you’re new to candy-making, and even if you have a few batches under your belt, you may want to review this section for ingredient substitutions and to learn the whys behind some of the steps. And thanks Caroline for being my springboard! How To Make It The main difference between vanilla fudge and brown sugar fudge is, well, brown sugar.Ī played a little bit with ratios and temperatures and the mix-ins, obviously, until I arrived at what I consider to be a pretty perfect, fudgy candy. You’ll see similar amounts of ingredients if you go over and check out her recipe. I started my Penuche recipe testing with this vanilla fudge recipe from Caroline Artiss. You can make plain brown sugar fudge, or you can add your favorite mix-ins.Īdding a lot of toasted pecans turns it into a sort of praline-type fudge.Īnd trust me, the flavor of pecans goes perfectly with the complex flavor of the penuche! Credit Where Credit Is Due Using brown sugar introduces a bit of molasses which lends it complex flavor to the candy. What makes penuche its own “thing” is that it uses brown sugar instead of white sugar for the sweetener. Penuche is a type of fudge, so all penuche is fudge, but all fudge is not penuche. The recrystallization is what gives fudge its irresistible creamy/firm texture. You make it by cooking sugar, milk/cream, and butter to the soft ball stage and then stirring it once it cools down sufficiently so that it crystallizes. Thank you!□ Is Penuche the Same as Fudge?įudge is a type of candy that originated in the United States in the late 1800s. ✅Leave a review when prompted in the recipe card✍️ ✅Rate the recipes using the stars in the recipe card⭐⭐⭐⭐⭐ When you do make this recipe, it will help me and other readers if you: Sound good? If you do make some, I have a favor to ask:
The salt brings out all the flavors, adds dimension, and definitely cuts the sweetness. My version has 1 1/2 teaspoons of kosher salt in it as well as finishing salt sprinkled on top. Do not be afraid to add salt to your candy recipes. well-seasoned: I remember my mom made penuche one time, and she said it was TOO TOO sweet.not difficult to make: I promise if you follow my instructions, you will end up with 64 beautiful pieces of penuche.deeply flavored: it has a deep, mellow sweetness from the brown sugar, creamy/nuttiness from the toasted pecans, and chewy bright fruitiness from the dried cherries.A degree or two either way will not make or break your fudge, as long as you don’t get over about 247F/119C. So I can tell you exactly what to expect. The first time, I cooked it to 238F/114C, the second, to 245F/118C, and the last, to 242F/116C. 12.5 Nutrition Why You Need to Make This Penuche Recipe