Penuche fudge is not the everyday fudge you’ve come to know and love. Actually, this type of fudge does not contain chocolate at all and is made up of butter, brown sugar, milk and sometime nuts. Penuche may become your favorite kind of fudge if you love caramel, butterscotch or brown sugar flavored candies. When you bite into one of these candies, the smooth texture and rich caramel flavor will make your taste buds sing! [photo via flickr]
Penuche fudge is a regional food in New England and can also be found in some areas of the Southern United States. There are quite a few variations in making Penuche and it goes by many different names, too, including maple syrup penuche fudge, brown sugar fudge candy, or noochie.. We think creating your own for National Penuche Fudge Day on July 22nd might be the best idea yet. It may just be the best fudge you’ve ever tasted…
Ingredients
- 2/3 cup canned evaporated milk
- 2 cups firmly packed brown sugar
- 3/4 cup unsalted butter, cut into chunks
- 1/4 teaspoon salt
- 3/4 teaspoon vanilla
- 1 3/4 cups powdered sugar
- 1 cup toasted walnuts (optional)
Directions
- In a heavy medium sized pot, bring first four ingredients to a boil over medium-high heat, stirring constantly.
- Reduce heat to low and stir frequently until candy thermometer reads 240°F (soft ball stage) (this will take about 20-30 minutes).
- Pour into a metal bowl and add vanilla. (IMPORTANT: Use metal. A plastic one will melt.)
- Beat with electric mixer at medium speed.
- Add powdered sugar slowly and continue beating until fudge is thick and smooth (about three to four minutes).
- Add walnuts and stir with spoon.
- Spread in an ungreased 8″ square pan and refrigerate-uncovered for about 30 minutes.
- Cut into small squares and eat.
Tips
- Line your pan with parchment paper, allowing it to overhand on all sides. This will allow you to lift the Penuche out of the pan and to cut it easily.
- Have all of your ingredients measured out and ready before you begin.
- Use a candy thermometer to make the perfect fudge.
