Learn how to make brown sugar fudge, an old fashioned family favorite! This penuche fudge is a buttery, creamy, and delicious dessert recipe. Don’t forget the spiced nuts on top.
Old Fashioned Penuche Fudge
Brown sugar fudge is just tasty as it sounds, with minimal ingredients that allow you to achieve the delicious dessert you desire.
What is the difference between penuche and fudge?
Nothing. Both have milk or condensed milk, sugar, butter, and similar ingredients. Some people say penuche is basically fudge base without flavoring (such as chocolate).
Whatever it is, it has fudge consistency and tastes delicious on its own!
How long does penuche last?
Keep in an airtight container in the fridge for up to one week. You can also wrap in wax paper and store in the freezer for up to three months.
This easy and creamy penuche fudge recipe is an old fashioned favorite, and you’re going to love it. Keeping reading to learn how to make it.
For the fudge:
- 1 can Eagle Brand evaporated milk
- 1 1/2 cups packed light-brown sugar
- 10 tablespoons butter
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 1 tablespoon vanilla
For the walnuts:
- 1 cup walnuts
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- pinch of pumpkin pie spice
I want to give you a few tips so that this turns out more like grandma’s old fashioned fudge recipe than glue-y dessert.
First of all, I thought I was ruining the fudge mixture. It took forever to get the temperature and when it did, it seemed a little lumpy, but I kept going anyway.
Once I added powdered sugar and vanilla and mixed for 2 – 3 minutes, it completely smoothed out. So don’t give up if you think it’s a little lumpy!
Here are some additional tips that I think will be helpful to make your fudge successful:
- Pick a Large Pan. Your ingredients will boil and expand, possibly two to three times their size. You should make sure to have a pan that will hold everything, and has tall sides preferably.
- Check Consistency. If you are new to fudge making, you should use a thermometer. You can also test it by filling a glass with cold water and dropping some of the fudge mixture into it. If the pieces are soft and moldable it’s good. If they dissolve, go longer. If the sugar forms crystals, you’ve gone too long.
- Remove from Heat. You don’t want the mixture just sitting there on the burner while you do other things once it has reached temperature. It will start to burn, so remove from heat immediately.
- Don’t Scrape the Sides. When you are pouring the mixture into the final pan, don’t scrape the sides of your saucepan. You can use a spatula, but don’t go crazy. You don’t want any of the hard crystals or anything that got burned going into the final penuche.
- Line the Pan. Use either wax paper or foil so that you can easily remove the fudge from the pan.
For the Fudge
- 12 oz evaporated milk
- 1 1/2 cups light-brown sugar, packed
- 10 T butter
- 1/4 teaspoon salt
- 1/2 cup confectioners sugar
- 1 T vanilla extract
For the Walnut Topping
- 1 cup walnuts
- 2 T brown sugar
- 1 T olive oil
- 1 pinch pumpkin pie spice
- In a saucepan, bring to a boil the butter, salt, milk, and sugar, stirring continuously.
- Once the sugar has dissolved, reduce heat to medium and let simmer until mixture reaches 235 degrees, or the “soft ball” stage. Stir occasionally, but don’t scrape down the sides of the pan.
- While your fudge mixture is coming to temperature, roughly chop walnuts. Mix the olive oil, sugar, and pumpkin pie spice together and toss to coat walnuts.. Bake at 350º for 6 - 8 minutes.
- Once the fudge mixture has reached temperature, remove from heat and pour into a stand mixer. Add powdered sugar and vanilla. Stir on medium low until completely smooth (2 - 3 minutes).
- Line an 8 x 8 baking dish with parchment paper and pour fudge into the pan. Sprinkle walnuts evenly over the top and press down slightly.
- Let cool on the counter for 15 - 20 minutes, then chill until firm.
Serving Size:1 piece
Amount Per Serving: Calories: 154Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 80mgCarbohydrates: 17gFiber: 0gSugar: 16gProtein: 2g
If you like this penuche fudge recipe, check out these others from me and my blogging friends: