Penuche Fudge Recipe

Brown sugar: Provides the rich, caramel-like flavor that defines penuche fudge.

Granulated sugar: Adds sweetness and helps achieve the right texture.

Milk: Contributes to the creamy consistency of the fudge.

Unsalted butter: Adds richness and helps bind the ingredients together.

Vanilla extract: Enhances the overall flavor with a warm, aromatic note.

Salt: Balances the sweetness and enhances the other flavors.

When cooking the sugar mixture to reach the soft-ball stage, use a candy thermometer to ensure precise temperature control. Stir constantly to prevent the sugars from crystallizing and to achieve a smooth texture.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can provide a slightly healthier alternative.

• granulated sugar - Substitute with caster sugar: Caster sugar has a finer texture but will dissolve just as well in the recipe.

• milk - Substitute with evaporated milk: Evaporated milk is thicker and creamier, which can enhance the texture of the fudge.

• unsalted butter - Substitute with margarine: Margarine can be used as a non-dairy alternative with a similar fat content.

• vanilla extract - Substitute with maple syrup: Maple syrup can add a unique flavor profile while still providing sweetness.

• salt - Substitute with sea salt: Sea salt can offer a slightly different mineral content and a more complex flavor.

• Allow the penuche fudge to cool completely at room temperature before storing. This ensures it sets properly and maintains its delightful texture.
• Once cooled, cut the fudge into squares. Use a sharp knife for clean cuts, and wipe the blade between cuts to keep the edges neat.
• For short-term storage, place the fudge squares in an airtight container. Layer the pieces with parchment paper to prevent them from sticking together.
• Store the container at room temperature in a cool, dry place. The fudge will stay fresh for up to two weeks.
• For longer storage, consider refrigerating the fudge. Again, use an airtight container and parchment paper layers. The fudge can last up to a month in the fridge.
• If you want to freeze the fudge, wrap each piece individually in plastic wrap. This prevents freezer burn and keeps the fudge from absorbing other odors.
• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the fudge at room temperature for a few hours. This helps restore its creamy texture and rich flavor.
• Avoid storing the fudge near strong-smelling foods like onions or garlic, as it can absorb these odors and affect its taste.
• Keep the fudge away from direct sunlight and heat sources, which can cause it to melt or become overly soft.

• Microwave Method: Place the penuche fudge on a microwave-safe plate. Heat on medium power for 10-15 seconds. Check the texture and heat in additional 5-second intervals if needed. Be cautious not to overheat, as it can cause the fudge to melt or become too soft.

• Oven Method: Preheat your oven to 250°F (120°C). Wrap the penuche fudge in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 5-10 minutes. Check frequently to ensure it doesn't overheat.

• Double Boiler Method: Fill a saucepan with a few inches of water and bring it to a simmer. Place a heatproof bowl over the saucepan, ensuring it doesn't touch the water. Add the penuche fudge to the bowl and stir gently until it warms up to your desired temperature.

• Room Temperature Method: If you prefer not to use heat, simply leave the penuche fudge at room temperature for about 30 minutes to an hour. This method is slower but helps maintain the original texture and flavor.

• Steaming Method: Place the penuche fudge on a heatproof plate and set it inside a steamer basket. Steam for about 2-3 minutes, checking frequently to ensure it doesn't get too soft. This method is gentle and helps retain moisture.

• Baking dish: A flat, rectangular dish used to set and cool the fudge.

• Saucepan: A deep cooking pan with a handle, used to combine and cook the ingredients.

• Wooden spoon: A sturdy spoon used for stirring the mixture constantly.

• Candy thermometer: A thermometer used to measure the temperature of the mixture to ensure it reaches the soft-ball stage.

• Measuring cups: Tools used to measure out the precise amounts of brown sugar, granulated sugar, milk, and butter.

• Measuring spoons: Tools used to measure out the precise amount of vanilla extract and salt.

• Spatula: A tool used to scrape the mixture from the saucepan into the baking dish.

• Electric mixer: An optional tool to beat the mixture until it thickens and loses its gloss, though this can also be done by hand.

• Cooling rack: A rack used to allow the baking dish to cool completely before cutting the fudge into squares.

• Knife: A sharp tool used to cut the cooled fudge into squares.

Prepare ingredients in advance: Measure and set aside all ingredients before starting to cook. This will streamline the process and reduce preparation time.

Use a candy thermometer: A candy thermometer ensures you reach the soft-ball stage quickly and accurately, avoiding guesswork and potential mistakes.

Line the baking dish: Instead of greasing, line the baking dish with parchment paper for easier removal and cleanup.

Cool quickly: Place the baking dish in the fridge to speed up the cooling process, allowing you to cut and enjoy the fudge sooner.