Penuche Brown Sugar Fudge (Printable)

Smooth, caramel-flavored confection featuring brown sugar and vanilla, ideal for sharing or a sweet coffee treat.

# What You'll Need:

→ Fudge Base

01 - 2 cups packed light brown sugar (400 g)
02 - 1 cup granulated sugar (200 g)
03 - 3/4 cup whole milk (180 ml)
04 - 1/2 cup unsalted butter, cut into cubes (115 g)
05 - 1/4 teaspoon fine sea salt

→ Flavor & Finish

06 - 1 1/2 teaspoons pure vanilla extract
07 - 1 cup chopped pecans or walnuts (120 g), optional

# How-To:

01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal, then lightly butter the paper.
02 - In a medium heavy-bottomed saucepan, combine light brown sugar, granulated sugar, whole milk, unsalted butter, and sea salt. Place over medium heat and stir until sugars dissolve and the mixture begins to boil gently.
03 - Attach a candy thermometer to the saucepan. Without stirring, cook the mixture until it reaches 238°F (114°C), the soft-ball stage, about 10 to 12 minutes.
04 - Remove the saucepan from heat and let the mixture cool undisturbed for 10 minutes.
05 - Add pure vanilla extract. Beat the mixture with a wooden spoon or electric mixer on low speed until it thickens, loses its gloss, and begins to hold its shape, approximately 5 to 8 minutes.
06 - If using, fold in the chopped pecans or walnuts.
07 - Immediately pour the fudge into the prepared baking pan and smooth the surface with a spatula.
08 - Allow to set at room temperature for at least 1 hour until firm.
09 - Lift the fudge from the pan using the parchment overhang and cut into 1-inch squares.

# Expert Advice:

01 -
  • It's foolproof once you know the one thing that matters—watching that thermometer like it's your job.
  • The texture is so smooth it practically melts on your tongue before you've even registered you're eating candy.
  • This fudge tastes homemade in a way that store-bought versions never quite capture, and people know the difference immediately.
02 -
  • The soft-ball stage at 238°F is non-negotiable—if you go even 2 degrees higher, your fudge will be too firm and grainy instead of smooth and creamy.
  • That 10-minute cooling period before beating isn't a suggestion; skip it and you'll end up with fudge that crystallizes instead of staying silky.
  • Beating is what transforms the mixture from syrup to fudge, so don't stop too early just because your arm gets tired.
03 -
  • A candy thermometer is genuinely essential here—guessing by sight or feel will cost you more failed batches than the thermometer costs, I promise you.
  • Heavy-bottomed pans distribute heat evenly and prevent hot spots that can cause the edges to cook faster than the center, so don't use a thin, flimsy saucepan.
Go Back