This old fashioned Penuche Fudge recipe is a delicious, buttery, melt-in-your-mouth confectionery made with just 5 ingredients! Slightly adapted from a Yankee Magazine recipe.
Penuche Fudge: a delectable, melt-in-yo-mouth, buttery, creamy confectionery made with sugar, sugar, and more sugar.
Plus some milk, a little butter and pure vanilla extract.
It tastes like absolute heaven but will make you go into a three day sugar coma if you eat more than two pieces.
That is the actual Merriam-Webster Dictionary definition, no kidding.
Go look it up. I'll wait right here while eating a piece of fudge.
What is Penuche Fudge?
Penuche fudge came into my life when I first moved to the New England area. My first thought was that the taste is very similar to pralines, but the texture is different.
This fudge is softer, smoother, and creamier than any praline I've ever eaten.
I was curious, to say the least, about this newfound sweet of mine and had never heard of it or encountered it back home in South Florida.
To be honest, I don't remember having any kind of fudge in the Sunshine State. I guess fudge just ain't a Florida thang.
A fudge recipe using real milk
Back to this delicious penchue fudge recipe, while searching for a recipe, I was determined to find one that didn't use canned condensed milk.
Not that I have anything against condensed milk. Well, I kind of do, if it's not an all-natural brand.
For this recipe, I wanted to use the fresh humanely raised, organic, grass-fed raw milk that I get from a family owned dairy farm down the street from me.
Doing a little internet research (thanks Google!), I found this recipe from Yankee Magazine that uses regular milk. It's a fantastic recipe and the only thing I changed was leave out the pecans.
Nuts or no nuts in fudge
Please note, I love pecans to death, but I like penuche fudge that's made with walnuts or just left plain. The reason why is because that's the way I've eaten it in New England and I'm partial to it.
This is the best old fashioned penuche fudge recipe and is also very easy to make. I did notice the Yankee Magazine instructions left out how the mixture can seize up on you quicker than you can say "WTF".
Which is exactly what I said when it happened to me.
Seriously, you will be standing there having a good old time, stirring the cooled down fudge and minding your own business, when all of a sudden, BOOM!!
It will become rock hard in a matter of a nanosecond. Keep that in mind as you are a-stirring.
Hope you all have a wonderful Merry Christmas week and make lots of Penuche Fudge to eat as you're sitting in front of a fire, sipping on hot chocolate, and waitin' on Santa to show up ('cause that's what I'm gonna do!)
Did you like this penuche fudge recipe? Don't forget to leave a comment and share with friends and family.
Old Fashioned Penuche Fudge Recipe
- 1 cup light brown sugar packed
- 2 cups granulated white sugar
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 1 ½ teaspoons pure vanilla extract
optional: 1 cup pecans or walnuts, coarsely chopped
- In a 3-quart saucepan combine both sugars and the milk and bring to a boil over medium-high heat, while stirring constantly. Once it reaches a boil, stop stirring the mixture (so fudge doesn't turn gritty). Reduce heat to medium and continue cooking mixture, without stirring, until it reaches the soft-ball stage, 236F/113C degrees.
- Remove saucepan from the heat and add the butter and vanilla, but DO NOT STIR. Let the mixture cool without stirring until it reaches 110F/43C degrees. Start checking the temperature at 20 minutes and then check every 5 minutes, until it reaches 110F/43C. **If mixture is stirred after boiling and before cooling down, large sugar crystals will form and fudge will be gritty**
- While the mixture is cooling, butter an 8-inch-square pan. Set aside.
- Once the mixture has cooled down, beat with a wooden spoon until the butter is fully incorporated and mixture starts to thicken. Quickly pour the fudge into the buttered pan before it becomes too solid. ***If using optional 1 cup chopped nuts, quickly stir them into the fudge right before pouring into the prepared pan***
- Let cool completely before cutting into 1-inch squares. Store leftovers in a covered container in the refrigerator.
Recipe Notes & Tips:
- slightly adapted from Yankee Magazine's Pecan Penuche Fudge