Brown Sugar Fudge (Penuche) Recipe
Preparation Time: Not specified
Cooking Time: Not specified
Total Time: Not specified
Servings: 6
Yield: 1 pound of fudge
Description:
Indulge in the rich and velvety goodness of Brown Sugar Fudge, also known as Penuche, with this delectable recipe from lovewithrecipes.com. This easy-to-follow guide ensures a delightful treat, perfect for satisfying your sweet cravings. With a combination of white sugar, light brown sugar, heavy cream, molasses, butter, and vanilla, this fudge promises a melt-in-your-mouth experience that will leave you and your loved ones craving for more.
Ingredients:
- 1 cup white sugar
- 1 cup light brown sugar
- 1/2 cup heavy cream
- 3 tablespoons molasses
- 2 tablespoons butter
- 4 teaspoons vanilla
Nutritional Information (per serving):
- Calories: 482.9
- Fat: 20g
- Saturated Fat: 12.5g
- Cholesterol: 47.5mg
- Sodium: 82.4mg
- Carbohydrates: 80g
- Fiber: 1.6g
- Sugar: 74.4g
- Protein: 1.7g
Instructions:
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Prepare:
- Prewarm the thermometer in hot water.
- Use a 2-quart saucepan.
- Butter the upper sides (inside) of the saucepan.
- Measure all ingredients except the vanilla and optional add-ins and dump into the saucepan.
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Grease and Line:
- Grease and, if necessary, line a 5 X 10-inch pan.
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Prepare Cold Water Bath:
- Fill a glass with ice cubes and water.
- Fill the sink with 1/2 inch of cold water.
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Dissolve Sugar Mixture:
- Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan.
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Bring to a Boil:
- Increase the heat to medium and bring the mixture to a boil.
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Boil and Test:
- Boil, washing down any crystals with a pastry brush dipped in hot water.
- Introduce the prewarmed thermometer.
- Reduce heat, keeping the fudge at a boil.
- Test the fudge in ice-cold water when it thickens, and bubbles become noisy.
- The ball formed should hold its shape between 230 and 240 degrees Fahrenheit.
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Shock and Seed:
- Place the saucepan in cold water to shock.
- Add vanilla without stirring.
- Allow the mixture to cool.
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Stir and Mix:
- Stir when lukewarm and a “skin” forms on the top.
- Stir thoroughly by hand, with an electric mixer, or with a food processor.
- Pause frequently to allow the fudge to react.
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Observe Texture:
- Watch for the fudge to thicken, lose its sheen, and become lighter in color.
- If mixing by hand, the fudge will “snap” with each stroke.
- If using a mixer, distinct waves will form.
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Optional Add-Ins:
- Add 1/2 cup chopped nuts (walnuts, pecans, or hazelnuts) before the fudge totally candies.
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Pour and Store:
- Pour the fudge into the prepared pan.
- Score the fudge.
- Store it when cool in an airtight container in the refrigerator or at room temperature.
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Variations:
- Honey Brown Sugar Fudge: Replace molasses with 1/4 cup of honey.
- Chocolate Honey Brown Sugar Fudge: Replace heavy cream with light cream or evaporated milk and use 1/4 cup of honey.
- Orange Brown Sugar Fudge: Eliminate molasses, add 1 tablespoon corn syrup, and include 1 tablespoon grated orange zest and 1 teaspoon pure orange extract.
- Peanut Butter Brown Sugar Fudge: Replace molasses and chocolate with 1/4 cup of milk and 1/4 cup of creamy peanut butter. Add 1/3 cup of salted peanuts in the final step for an intensified flavor.
- Praline Brown Sugar Fudge: Optional to eliminate molasses. Add 1 1/2 cups of pecan halves when the mixture thickens.
Enjoy the delightful journey of creating this Brown Sugar Fudge masterpiece, and feel free to experiment with the tempting variations to suit your taste preferences. Happy indulging! 🍫✨
