Name: Old-Fashioned Penuche Fudge
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 2 cups packed light brown sugar; ¾ cup heavy cream (or evaporated milk); ¼ cup (½ stick) unsalted butter; Pinch of salt; 1 teaspoon vanilla extract; 2 to 2½ cups powdered sugar, sifted; Optional: ½ cup chopped pecans or walnuts

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Old-Fashioned Penuche Fudge is a rich, caramel-toned treat made primarily with brown sugar, butter, and cream. I love how it has a deep, almost toffee-like flavor that feels nostalgic and comforting. Unlike traditional chocolate fudge, this version highlights the warm sweetness of brown sugar, creating a smooth and creamy square that melts beautifully in every bite.

Old-Fashioned Penuche Fudge

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups packed light brown sugar

¾ cup heavy cream (or evaporated milk for a more old-school touch)

¼ cup (½ stick) unsalted butter

Pinch of salt

1 teaspoon vanilla extract

2–2½ cups powdered sugar, sifted

Optional: ½ cup chopped pecans or walnuts

Directions

I start by lining an 8x8-inch pan with parchment paper or foil, then I lightly butter it to prevent sticking.

In a heavy-bottomed saucepan, I combine the brown sugar, cream (or evaporated milk), butter, and salt. I bring everything to a boil over medium heat, stirring constantly so it doesn’t scorch. Once it begins boiling, I continue stirring and let it gently boil for about 5–7 minutes, until it reaches the soft-ball stage (234–240°F / 112–116°C on a candy thermometer).

I remove the saucepan from heat and let the mixture cool for about 5 minutes without stirring. Then I stir in the vanilla extract.

Next, I gradually beat in the sifted powdered sugar using a wooden spoon or electric mixer until the mixture becomes smooth and thick. If I’m using nuts, I fold them in at this stage.

I pour the mixture into the prepared pan and smooth the top. I let it cool at room temperature until firm, which usually takes 2–3 hours. If I want it to set faster, I refrigerate it for about 1 hour.

Once firm, I lift it out of the pan and cut it into squares.

Servings and timing

This recipe yields one 8x8-inch pan, which gives me approximately 36 small squares.

Prep time: 15 minutes

Cook time: about 15 minutes

Set time: 2–3 hours (or 1 hour in the refrigerator)

Total time: around 2½–3 hours

Variations

I sometimes swap the evaporated milk for heavy cream when I want an extra creamy texture. If I enjoy a little crunch, I fold in chopped pecans or walnuts. For a deeper flavor, I like to use dark brown sugar instead of light. Occasionally, I add a tiny sprinkle of flaky sea salt on top for a sweet-salty contrast. I also enjoy stirring in a small amount of maple extract for a subtle twist.

Storage/Reheating

I store the fudge in an airtight container at room temperature for up to 5 days. If I prefer a longer shelf life, I refrigerate it for up to 2 weeks. For even longer storage, I freeze it for up to 2 months, wrapping it tightly to prevent freezer burn.

When I’m ready to enjoy frozen fudge, I let it thaw at room temperature. I don’t usually need to reheat it, but if it feels too firm from refrigeration, I let it sit out for a few minutes to soften slightly.

FAQs

Why did my fudge turn out grainy?

I find that grainy fudge usually happens if I overboil the mixture or stir too much once it reaches the proper temperature. I make sure to monitor the temperature closely and avoid disturbing it while it cools slightly.

Can I make this without a candy thermometer?

I can test for soft-ball stage by dropping a small amount of the hot mixture into cold water. If it forms a soft ball that flattens when removed, it’s ready.

Can I use dark brown sugar instead of light?

I can absolutely use dark brown sugar. I notice it gives the fudge a deeper molasses flavor and slightly darker color.

Do I have to add nuts?

I don’t have to add nuts at all. I like it both ways, but it turns out perfectly smooth and delicious without them.

Why didn’t my fudge set properly?

If my fudge doesn’t firm up, it’s usually because it didn’t reach the correct temperature during cooking. I make sure it reaches the soft-ball stage before removing it from the heat.

Conclusion

I love making this Old-Fashioned Penuche Fudge whenever I want a classic, comforting sweet treat. The rich brown sugar flavor, creamy texture, and simple preparation make it one of my favorite homemade candies. Whether I keep it plain or add crunchy nuts, I always end up with a batch of smooth, nostalgic fudge that’s perfect for sharing or savoring slowly.

📖 Recipe:

Old-Fashioned Penuche Fudge

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Author: Cheryl
Total Time: 2 hours 45 minutes
Yield: 36 small squares
Diet: Vegetarian

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Description

Old-Fashioned Penuche Fudge is a rich, caramel-toned confection made with brown sugar, butter, and cream. With its deep butterscotch flavor and smooth, creamy texture, this nostalgic treat melts beautifully in every bite and is perfect for holidays or everyday indulgence.

Ingredients

2 cups packed light brown sugar

¾ cup heavy cream (or evaporated milk)

¼ cup (½ stick) unsalted butter

Pinch of salt

1 teaspoon vanilla extract

2 to 2½ cups powdered sugar, sifted

Optional: ½ cup chopped pecans or walnuts

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Instructions

Line an 8x8-inch pan with parchment paper or foil and lightly butter it.
In a heavy-bottomed saucepan, combine brown sugar, cream (or evaporated milk), butter, and salt.
Bring to a boil over medium heat, stirring constantly. Continue boiling gently for 5–7 minutes until the mixture reaches the soft-ball stage (234–240°F / 112–116°C).
Remove from heat and let cool for 5 minutes without stirring.
Stir in the vanilla extract.
Gradually beat in the sifted powdered sugar until smooth and thick.
Fold in chopped nuts if using.
Pour into the prepared pan and smooth the top.
Let cool at room temperature for 2–3 hours (or refrigerate for 1 hour) until firm.
Lift from the pan and cut into squares before serving.