Penuche Fudge Recipe: Creamy Old-Fashioned Brown Sugar Fudge

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When life gets busy, making homemade sweets can feel like a luxury. This penuche fudge recipe solves that problem by bringing back an old-fashioned favorite that’s quick, reliable, and made with pantry staples. With its creamy brown sugar base and nostalgic New England roots, it’s a treat that wins over kids and adults alike. Perfect for parents, budget-conscious home cooks, or anyone craving a cozy dessert, this recipe comes with variations like condensed milk, marshmallow fluff, or even vegan swaps. Having tested this fudge myself countless times, I can say it’s as foolproof as it is delicious.

Table of Contents

Ingredient Breakdown (with Measurements, Purpose) — penuche fudge recipe essentials, swaps, and why they work

Brown sugar, light or dark (2 cups): The foundation of the penuche fudge recipe. Dark brown sugar adds more molasses flavor, while light brown sugar gives a gentler caramel note.

Unsalted butter (½ cup): Brings richness and helps prevent crystallization, giving that creamy bite we all want.

Evaporated milk or heavy cream (¾ cup): Evaporated milk creates that “grandma’s kitchen” old-fashioned taste, while heavy cream adds luxurious smoothness.
Vanilla extract (1–2 teaspoons): Enhances the toffee-like sweetness and rounds out the flavor.

Fine salt (¼ teaspoon): Small but mighty—balances sweetness and sharpens flavor.

Optional nuts (½–1 cup pecans or walnuts): Classic crunch for anyone who loves texture in fudge.

Smart swaps and variations

Sweetened condensed milk: Ideal for an easy or 3-ingredient version; speeds up cooking and ensures creamy results.

Marshmallow fluff: A “no-fail” option that prevents graininess and guarantees smooth fudge every time.

Dairy-free/vegan: Coconut cream plus vegan butter works well; add maple syrup for an authentic “maple penuche” twist.
Low-sugar or zero-sugar: Allulose blends mimic sugar’s behavior best, though texture may set softer.

Chocolate swirl: Adds contrast and richness without losing the signature brown sugar flavor.

Tip: Using a candy thermometer helps you hit the soft-ball stage (235–240°F), but old-fashioned cooks often rely on the cold-water test—drop a bit of fudge into cold water, and it should form a soft, pliable ball.

Step-by-Step Preparation Instructions — classic stovetop, no-thermometer, microwave, and condensed milk paths

Prep the pan: Line an 8-inch square pan with parchment paper and lightly butter the sides. This makes removing and cutting the fudge easier.
Classic stovetop method:
- Combine 2 cups brown sugar, ¾ cup evaporated milk (or heavy cream), ½ cup butter, and ¼ teaspoon salt in a heavy saucepan.
- Bring to a gentle boil and cook until it reaches 235–240°F (soft-ball stage). Avoid stirring once it boils to prevent crystallization.

Cooling phase: Remove from heat and let cool 5–7 minutes until the mixture drops to about 200°F. Stir in vanilla extract.

Beating stage: Beat mixture with a wooden spoon 3–5 minutes until it thickens, turns matte, and just begins to lose its sheen. Fold in nuts if using.
Set and slice: Pour into prepared pan, spread evenly, and let cool for 2–3 hours before cutting into squares.

No-thermometer option

Use the cold-water test. Drop a small amount into cold water; if it forms a soft ball you can press between your fingers, it’s ready.

Microwave version

Combine sugar, butter, and milk in a large microwave-safe bowl. Heat in 2–3 bursts of 2 minutes each, stirring between rounds, until sugar dissolves. Add vanilla and nuts, then beat and set as usual.

Condensed milk / 3-ingredient shortcut

Mix brown sugar, butter, and sweetened condensed milk. Simmer gently while stirring constantly until thickened. Beat and pour into the pan—ready in less time and perfect for beginners.

High altitude adjustment

Cook to around 232–237°F instead of 235–240°F. Subtract about 2°F per 1,000 feet above sea level for accuracy.

Texture tweaks

For creamy, no-fail results, add marshmallow fluff.

For a maple spin, swap part of the sugar with maple syrup.
For extra richness, increase butter slightly.

This penuche fudge recipe has flexibility built in, which means whether you’re a beginner or a seasoned baker, you can find a method that fits your kitchen.

When and How to Use It (Occasions, Storage) — penuche fudge recipe for gifting, lunches, and make-ahead desserts

This penuche fudge recipe isn’t just a sweet treat—it’s versatile enough for nearly any occasion.

Holiday gifting: Slice into neat squares, wrap in wax paper, and pack into tins for a homemade present that feels both nostalgic and thoughtful.

Bake sales & fundraisers: The rich brown sugar flavor and smooth texture stand out against ordinary chocolate fudge.
Lunchbox squares: A small piece tucked into a school lunch feels like a special surprise for kids.

Sunday dinners & gatherings: Serve alongside coffee or tea as a light, sweet finish to hearty meals.

New England-inspired parties: Highlighting this fudge ties directly back to its roots as a traditional regional favorite.

Storage tips:

Room temperature: Airtight container, 5–7 days.

Refrigerated: Keeps up to 2 weeks. Bring to room temp before serving for best texture.

Frozen: Wrap tightly, double bag, and freeze for 2–3 months. Thaw in the fridge overnight before slicing.

How It Supports Make-Ahead Cooking & Kid-Friendly Treats — budget-smart benefits of this penuche fudge recipe

This penuche fudge recipe supports the kind of practical cooking home cooks appreciate:

Budget-friendly: Made with everyday ingredients like sugar, butter, and milk.

Large-batch friendly: Doubles easily, perfect for holiday platters or bake sales.

Kid-approved flavor: Its caramel-like sweetness feels approachable and comforting for little ones.
Flexible methods: Microwave, condensed milk, or traditional stovetop mean you can adapt based on time and tools available.

Reliable texture: When done right, this recipe sets consistently, which makes it a trusted dessert for family gatherings.

Tips, Adjustments, and Cautions — mastering texture in a penuche fudge recipe

Getting fudge right takes a little practice, but these tips make this penuche fudge recipe easier:

Temperature accuracy: Cook to 235–240°F for best set. Too high = dry and crumbly, too low = sticky and soft.
Avoid crystallization: Don’t stir once the mixture starts boiling. If sugar crystals form on the pot sides, brush down with a damp pastry brush.

Humidity matters: On humid days, fudge may set softer. Allow extra cooling or refrigerate briefly to firm up.

Ingredient swaps:
- Coconut cream and vegan butter for a dairy-free version.
- Allulose or monk fruit blends for low-sugar, but expect a softer set. (Disclaimer: I’m not a nutritionist—just sharing kitchen-tested experiences.)
Nut tips: Toast pecans or walnuts lightly before folding in for deeper flavor. Always flag nut content if gifting.

Safety note: Boiling sugar can burn badly. Use a deep pot and oven mitts, and keep kids at a safe distance while cooking.

FAQs

Does penuche fudge need to be refrigerated?

No, this penuche fudge recipe keeps well in an airtight container at room temp for up to a week. For longer storage, refrigerate and bring to room temp before serving.

What is penuche fudge made out of?

The heart of this penuche fudge recipe is brown sugar, butter, and milk or cream. Vanilla adds depth, and nuts like walnuts or pecans are optional.

What temperature should a penuche fudge recipe reach?

Cook to the soft-ball stage, 235–240°F (113–116°C). At high altitudes, aim for about 232–237°F.

How long does it take to set?

This penuche fudge recipe sets in 2–3 hours at room temperature. For faster setting, chill it, but slice at room temp for clean edges.

Can I make it without a candy thermometer?

Yes. Use the cold-water test—drop a small amount into water and check for a soft, pliable ball. Or try the marshmallow fluff version for a more forgiving process.

Is there a vegan option?

Yes. Coconut cream and vegan butter give great results, though the texture may set softer. Add a splash of maple syrup for better stability.

Conclusion

This penuche fudge recipe captures everything we love about old-fashioned desserts: simple ingredients, cozy flavor, and dependable results. Whether you’re gifting it, sneaking a square into a lunchbox, or making a big batch for family, it’s the kind of sweet that makes a kitchen feel warm and inviting.

Save this recipe for your next gathering, share it with friends, or double it up for holiday gift boxes—you’ll find it’s as reliable as it is delicious.