While chocolate fudge will never go out of style, sometimes trying a new flavor like this penuche fudge is fun. If you’ve never heard of penuche fudge before, you’re in for a real treat. With a light tan color and caramel-like flavor, this fudge is great for those looking for chocolate-free desserts.
Unlike other classic fudge recipes, penuche does not contain chocolate and contains mostly brown sugar rather than white sugar, which gives this candy its distinctive color and toffee/caramel flavor. A penuche fudge recipe may be prepared plain without nuts, but you’ll often see it made with walnuts or pecans. Another common addition to penuche-style fudge is maple syrup, especially in New England, where Vermont’s famous maple syrup flows freely.
Ultimately, this fudge makes a wonderful weekend candy-making activity with an end result that you can pack up and take to your holiday gatherings or gift to a friend or neighbor.
What is penuche fudge?
Pronounced puh-noo-chee, this nutty, caramel-flavored fudge may look and sound like a newfangled TikTok recipe (like pink lemonade fudge), but it actually has a long and storied history. While some believe this confection is named for former Boston Bruins player Mark Penuche (1924-25), who was known to love maple syrup, the reality is that this fudge recipe dates back nearly several hundred years earlier.
Other records show that penuche fudge was developed in Portugal and brought over by settlers who put down roots in New England in the 1700s. It was eventually given the name penuche, which comes from the Mexican-Spanish panocha, meaning “raw sugar.” Today, penuche fudge is a beloved fudge flavor in New England and beyond, and has even been developed as a frosting flavor for die-hard penuche fans. (See this old-fashioned butterscotch cake with penuche frosting.)
Ingredients for Penuche Fudge
- Butter: The butter helps make this penuche fudge recipe richer in flavor and aids in the caramelization of the sugars.
- Brown sugar: This fudge gets its signature color and flavor from brown sugar. You can use either light or dark brown sugar for this penuche fudge recipe. Dark brown sugar will yield a stronger-tasting fudge with a deeper color.
- Sugar: While brown sugar is the star of the penuche fudge recipe, a little granulated sugar is still necessary to get the taste and consistency just right.
- Milk: We use 2% milk to make the fudge rich and creamy, but whole milk may be used for a richer taste. We wouldn’t recommend skim milk, as the fudge needs at least some fat to achieve the right consistency and texture.
- Light corn syrup: You’ll find that light corn syrup is a common ingredient in candy recipes. In penuche fudge, the corn syrup helps prevent the sugars from crystallizing, ensuring the fudge stays smooth, creamy and lump-free.
- Salt: Just a pinch of salt helps enhance the flavor of the fudge and balances the sweetness.
- Vanilla: A bit of vanilla adds depth to the flavor of the fudge. Here are the best vanilla extract brands.
- Walnuts: If you like crunch in your fudge, walnuts are an optional addition.
Directions
Step 1: Prep the pan
Line a 9-inch square pan with foil and grease the foil with 1 teaspoon butter.
Editor’s Tip: Allow a bit of foil to overhang the edges of your pan. This excess will serve as handles later on so you can remove the fudge with ease for cutting.
Step 2: Make the fudge
In a large, heavy saucepan, combine the sugars, milk, corn syrup and salt. Bring to a rapid boil over medium heat, stirring constantly. Once boiling, stop stirring and continue to cook until a candy thermometer reads 234°F and the mixture reaches the soft-ball stage. Remove the pan from the heat. Add vanilla and the remaining butter to the pan (do not stir).
Editor’s Tip: For this step, a candy thermometer is a necessary candy-making tool.
Step 3: Cool slowly, add nuts, spread into pan
Cool, without stirring, until the fudge reaches 110°F, about 40 minutes. Then, beat with a spoon until the fudge just begins to thicken. Add the walnuts, and continue beating until the mixture becomes very thick and just begins to lose its sheen (about 10 minutes total).
Immediately spread the penuche fudge into the prepared pan and cool completely.
Step 4: Cut into squares
Using the foil, lift the fudge out of the pan. Remove the foil, then cut the fudge into 1-inch squares.
Recipe Variations
- Make maple penuche fudge: For a little New England flair, you can add 1 to 2 tablespoons pure maple syrup to the penuche fudge recipe. Alternatively, you could add up to 1 teaspoon maple extract.
- Try butter pecan penuche fudge: Opt for pecans rather than walnuts to make a butter pecan ice cream-inspired fudge everyone will enjoy. Or try this butter pecan fudge.
- Add dried fruit: For a little fruity punch, you can add up to 3/4 cup dried cranberries, dried cherries or raisins to the penuche fudge recipe.
- Give it a toffee crunch: For a hint of chocolate and some added crunch, omit the nuts and instead sprinkle the top of the fudge with a few crushed English toffee bars (e.g., Heath candy bars).
How to Store Penuche Fudge
The best way to store fudge is between layers of waxed paper in airtight containers.
How long does penuche fudge last?
If you’re wondering how long fudge lasts, you’ll be happy to know it lasts longer than many other desserts. Penuche fudge may be stored at room temperature for one to two weeks or in the refrigerator for two to three weeks. It’s worth noting that refrigerating fudge will draw moisture out of the candy, causing it to become dry and crumbly. Therefore, room-temperature storage is best for fudge.
Can you freeze penuche fudge?
Yes! The penuche fudge recipe may be frozen. Wrap the fudge tightly in storage wrap and heavy-duty foil, then store it in a freezer-safe container for up to three months. Defrost at room temperature until soft enough to eat. Here are more freezer-friendly desserts and treats.
Penuche Fudge Tips
What should you do if your penuche fudge recipe didn’t set?
If your fudge didn’t set, it is likely that too much liquid was added or it was not heated to a high enough temperature. For the best results, measure all liquids carefully and invest in a candy thermometer to ensure the fudge reaches 234° (aka the soft-ball stage).
To salvage, you can carefully reheat the fudge with a splash of cream in a saucepan and try to bring it up to the recommended temperature. The risk of sugar crystallization is higher when trying to fix fudge, so keep a close eye on the mixture and keep your fingers crossed. Here are more common candy-making mistakes to avoid.
How do you avoid grainy fudge?
Conversely, grainy fudge is typically caused by cooking for too long. If the fudge goes too far past the soft-ball stage, too much water is lost due to evaporation, and this will cause the sugars in the fudge to crystallize (which is what you want only if you’re making old-fashioned hard candy). For best results, mind your temperatures and pull the fudge from the heat as soon as it reaches 234°.
What are some other common fudge-making mistakes?
While grainy, crumbly and unset fudge are among the most common offenders in the fudge world, other mishaps can occur. For a comprehensive list, check out our guide on the most common fudge-making mistakes and how to fix them.
