Penuche Fudge – A Holiday Favorite!
Penuche fudge stands out as a classic candy that deserves a spot on any serious holiday candy-making list. This simple yet indulgent treat combines brown sugar, butter, and milk to create a rich, buttery goodness that's perfect for gifting, dessert, or late-night snacking.
My interest in penuche fudge stems from my goal of reinventing classic recipes. This particular recipe holds a special place in my heart, as it reminds me of the fudge my Italian grandmother used to make for our Christmas Eve gatherings. The warm aroma of melting sugar and butter brings back memories of family traditions and festive celebrations.
Penuche fudge is naturally gluten-free, making it an ideal treat for her and anyone else avoiding gluten. This discovery allowed me to share a beloved classic while accommodating dietary needs. Making penuche fudge is straightforward but requires attention to detail. I carefully melt the sugar and butter, stirring constantly to prevent burning. Once the mixture reaches the right temperature, I beat it vigorously to achieve that signature fudgy texture.
The result is a candy that melts in your mouth with a rich caramel flavor. This holiday season, I encourage you to try your hand at making penuche fudge. It's more than just a candy—it's a way to connect with tradition while creating something truly delicious. Whether you're sharing it with family, gifting it to friends, or enjoying it yourself, this fudge is sure to bring a smile to your face. This version maintains an active voice and aligns more closely with your perspective and experiences.
Perfect for a holiday treat to enjoy yourself, or give to friends. I remember my mom making holiday candy like this along with divinity candy (does anyone even like that or even make that?). Penuche is fudgy in texture but taste-wise is far from chocolatey fudge. It’s caramel goodness on steroids. We’ll make it at Christmas time to give to family and bring it to Christmas dinner with friends as well.
Here’s to good cooking and eating – enjoy!
- 1/2 cup unsalted butter (Divided)
- 2 cup light or dark brown sugar (Packed)
- 1 cup granulated white sugar
- 2 tsp corn syrup (If you don’t have corn syrup substitute maple syrup)
- 1/4 tsp salt
- 2/3 cup whole milk
- 1 tsp vanilla extract (Or bourbon)
- 1/2 cup powdered sugar
- 1 cup walnuts (Chopped and toasted)
Grease a 9 x 9” pan using 1 tablespoon of butter line the bottom with parchment and butter the parchment.
Place the walnuts on a cookie sheet lined with parchment in a 300° F oven for 5 minutes. After 5 minutes, toss the walnuts and toast for 3 additional minutes. Remove from the oven, cool, chop, and set aside.
- Place brown and white sugar, corn syrup, salt, and milk in a medium saucepan. Bring to a boil over medium heat until it reaches the soft ball stage (234 to 240° F using a candy thermometer or if you do not have a thermometer, drop a bit of the candy syrup into cold water to cool it down, it will form a soft ball.)
Remove from heat and add in 4 tablespoons butter and vanilla. Give the mixture one stir with a spoon or spatula and cool till it reaches 115° F. Using a hand mixer on low beat the mixture until it begins to thicken and lighten in color. Add in 2 tablespoons of butter and ½ cup powdered sugar – continue to beat until incorporated. Add in chopped walnuts and continue to beat until thickened. Pour into prepared pan and chill for 1 hour before cutting into ½ to 1 in squares. Store in single layers separated by parchment in an airtight container.
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