Penuche Fudge Recipe

Ingredients

• 2 cups brown sugar
• 1 cup (2 sticks) unsalted butter
• 3 cups powdered sugar, sifted
• 1 (5 oz.) can evaporated milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup pecans or walnuts, roughly chopped
• Non-stick spray, as needed

Preparation

1. Prepare the Pan:
   Grease a 9×5-inch loaf pan with non-stick spray. Line the pan with parchment paper or plastic wrap, allowing some overhang for easy removal.
2. Cook the Sugar Mixture:
   In a heavy-bottomed saucepan over medium-low heat, combine the butter and brown sugar. Stir until the butter is melted and the sugar has dissolved, about 2-3 minutes.
3. Add Evaporated Milk:
   Pour in the evaporated milk and bring the mixture to a boil. Remove from heat and let it cool for about 30 minutes, or until it is cool to the touch.
4. Mix in Vanilla and Salt:
   Stir in the vanilla extract and salt until well combined.
5. Incorporate the Powdered Sugar:
   Gradually beat in the powdered sugar in batches, ensuring each batch is fully incorporated before adding the next.
6. Add the Nuts:
   Fold in the chopped pecans or walnuts until evenly distributed.
7. Transfer to Pan:
   Pour the mixture into the prepared loaf pan, spreading it out evenly.
8. Set the Fudge:
   Refrigerate the fudge, uncovered, for 20-25 minutes or until set. Once firm, slice into pieces, serve, and enjoy!

Tips and Variations

• Flavor Boost: Add a tablespoon of maple syrup or a pinch of cinnamon for a different flavor profile.
• Nut Alternatives: Substitute pecans or walnuts with almonds, macadamia nuts, or hazelnuts for a unique twist.
• Chocolate Drizzle: Drizzle melted dark or white chocolate over the fudge before it sets for added decadence.
• Marbled Effect: Swirl in some melted peanut butter or chocolate into the fudge before it sets to create a marbled effect.

How to Store

Store Penuche Fudge in an airtight container at room temperature for up to one week. For longer storage, keep it in the refrigerator for up to two weeks. If you need to store it for even longer, freeze the fudge for up to three months. Make sure to separate layers with parchment paper to prevent sticking.

FAQs

Q: Can I use light brown sugar instead of dark brown sugar?
A: Yes, light brown sugar can be used, but dark brown sugar will give a richer flavor due to its higher molasses content.

Q: Why does my fudge have a grainy texture?
A: Grainy fudge can occur if the sugar hasn’t dissolved completely or if the mixture wasn’t cooled properly before adding the powdered sugar. Make sure to follow the steps carefully for the best texture.

Q: Can I make this fudge without nuts?
A: Absolutely! If you prefer nut-free fudge, simply omit the nuts from the recipe. The fudge will still be deliciously creamy and sweet.

Q: Is there a dairy-free version of Penuche Fudge?
A: You can try substituting the butter with a plant-based alternative and using coconut milk instead of evaporated milk. Keep in mind that this may alter the taste and texture slightly.

Enjoy this creamy, rich Penuche Fudge—a delightful treat perfect for any occasion!