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Old-Fashioned Creamy Penuche Fudge (Brown Sugar Fudge)

A stack of creamy, light brown penuche fudge squares piled on a small white plate near a window.
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Make this classic, old-fashioned Penuche Fudge. This brown sugar fudge delivers a rich caramel flavor and a smooth, melt-in-your-mouth texture that is perfect for gifting or holiday treats.

Ingredients

Scale
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup heavy cream
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
  2. Combine the granulated sugar, brown sugar, and heavy cream in a medium, heavy-bottomed saucepan.
  3. Stir the mixture over medium heat until the sugars dissolve completely. Stop stirring once the mixture boils.
  4. Attach a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.
  5. Cook the mixture without stirring until it reaches exactly 110°F (soft-ball stage). This step is crucial for creamy fudge.
  6. Remove the pan from the heat immediately when it reaches 110°F. Add the butter and vanilla extract. Do not stir yet.
  7. Let the mixture cool undisturbed until it reaches about 110°F again (or until the bottom of the pan feels only slightly warm to the touch). This cooling period is important for texture.
  8. Once cooled, beat the mixture vigorously with a wooden spoon or an electric mixer on medium speed until the fudge loses its glossy shine and becomes thick and creamy, resembling peanut butter in consistency. This takes several minutes.
  9. Quickly pour the fudge into the prepared pan and spread evenly.
  10. Let the Penuche Fudge cool completely at room temperature until firm before cutting into squares.

Notes

  • For the best texture, do not stir the sugar mixture while it is boiling until after you remove it from the heat and it has cooled slightly.
  • If you do not have a candy thermometer, the traditional method involves dropping a small amount of the syrup into cold water to test the soft-ball stage, but a thermometer provides more reliable results for creamy fudge.
  • This brown sugar fudge is excellent cut into small squares and packaged for holiday fudge treats.

Nutrition

Find it online: https://delicerecipe.com/penuche-fudge-recipe-old-fashioned-brown-sugar/