For the best results, use a heavy-bottomed saucepan to prevent scorching. The 'soft ball' stage is crucial for achieving the right fudge consistency. Use a reliable candy thermometer for accurate temperature readings. If you don't have a candy thermometer, drop a small amount of the syrup into a bowl of ice water. It should form a soft ball that flattens when removed. Be careful not to overcook the fudge, or it will become grainy. If this happens, you can try adding a tablespoon or two of milk and stirring until smooth. Lining the baking dish with parchment paper makes it easy to remove the fudge cleanly. Store the fudge in an airtight container at room temperature for up to a week, or in the refrigerator for longer storage.
Penuche Sugar Fudge
-
PREP TIME5 mins
-
COOK TIME20 mins
-
TOTAL TIME45 mins
-
SERVING12 People
-
VIEWS69
Indulge in the creamy, melt-in-your-mouth goodness of Penuche Sugar Fudge. This classic confection, with its rich brown sugar base and crunchy pecans, is a delightful treat that's surprisingly easy to make. Feel free to experiment with peanuts or walnuts for a delightful twist!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate75 g
-
Cholesterol32 mg
-
Fiber2 g
-
Protein2 g
-
Saturated Fat7 g
-
Sodium42 mg
-
Sugar72 g
-
Fat20 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View In a medium, heavy-bottomed saucepan, combine the brown sugar, heavy cream, and butter. Stir continuously over medium heat until the sugar is completely dissolved and the butter is melted. (Approximately 5 minutes)
02 Step
Recipe View Attach a candy thermometer to the side of the pan, ensuring it doesn't touch the bottom. Continue cooking, stirring occasionally, until the mixture reaches a temperature between 234 and 240 degrees F (112 to 116 degrees C), also known as the 'soft ball' stage. (Approximately 15-20 minutes)
03 Step
Recipe View Remove the saucepan from the heat. You have two options at this point: either stir the mixture vigorously with a wooden spoon until it loses its glossy sheen, or process it in a food processor for about 30 seconds. The goal is to initiate crystallization, which is essential for the fudge's texture.
04 Step
Recipe View Working quickly, stir in the vanilla extract and the chopped pecans until evenly distributed.
05 Step
Recipe View Pour the fudge mixture into a greased and parchment-lined 9x9 inch square baking dish. Use a spatula to spread it evenly.
06 Step
Recipe View Refrigerate the fudge for at least 2 hours, or until it is firm enough to cut into squares. Once chilled, lift the parchment paper out of the pan. Cut into desired sizes and serve.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Kariane Lakin
Jun 26, 2025A bit too sweet for my taste, I might reduce the sugar next time.
Robin Jenkins
Jun 19, 2025This recipe is fantastic! The fudge turned out perfectly smooth and creamy.
Garry Wolf
Jun 18, 2025I had trouble getting it to the soft ball stage. Make sure you have a good thermometer!
Keely Hauck
Jun 12, 2025My first time making fudge, and it was a success! Thank you for the clear instructions.
Lucinda Rolfson
Sep 3, 2024I substituted walnuts for the pecans, and it was delicious!