Old-Fashioned Penuche Fudge
Brown sugar, butter, and heavy cream make a rich, caramel-flavored fudge with toasted pecans in every bite. A candy thermometer and patient cooling help create its creamy, slightly crumbly texture. Total time is a planning estimate that includes an overnight set; see the timing note.
Servings: 36 small pieces
Calories: 152kcal
Equipment
- Heavy-bottomed saucepan
- Candy thermometer
- Heat-safe mixing bowl
- Wooden spoon or stand mixer with paddle attachment
- baking sheet
- 8×8-inch baking pan
- parchment paper
- Heat-resistant spatula
- Sharp knife
Ingredients
- ¾ cup unsalted butter plus a little extra for greasing the parchment
- 3 cups light brown sugar packed
- ½ cup granulated sugar
- ¾ cup heavy cream
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup pecans finely chopped, toasted and cooled
Instructions
- Cook the mixture. Melt the ¾ cup butter in a heavy-bottomed saucepan over medium heat. Add the brown sugar, granulated sugar, cream, and salt. Stir until combined and the mixture begins to boil. Attach a candy thermometer with its tip in the mixture, away from the pan’s bottom. Stop stirring and cook at a steady boil until it reaches 240°F at sea level, or the adjusted temperature in the notes.
- Cool undisturbed. Carefully pour into a heat-safe mixing bowl. Let cool without stirring or beating until it reaches 110°F, about 1–2 hours.
- Prepare the pecans and pan. While the mixture cools, heat the oven to 300°F. Spread the pecans on a baking sheet and toast for 5–8 minutes, until fragrant and lightly toasted. Cool completely and finely chop. Line an 8×8-inch pan with two crossing pieces of parchment, leaving overhang on the sides. Lightly butter the parchment.
- Beat the fudge. Once the mixture reaches 110°F, add the vanilla. Beat with a wooden spoon or the paddle attachment of a stand mixer on low to medium-low speed until noticeably thicker, lighter in color, and no longer glossy. This takes about 5–7 minutes with the mixer or 8–10 minutes by hand; watch the texture as well as the time.
- Add pecans and spread. Fold in the cooled pecans. Immediately transfer to the prepared pan and smooth the top.
- Set and slice. Let stand at room temperature for several hours or overnight, until firm. Lift out with the parchment and cut into 36 small squares.
Notes
Pecans: Measure 1 cup finely chopped pecans. If starting with halves, toast and cool them, then chop and measure. If already toasted, skip the toasting step.
Elevation: Lower the 240°F cooking target by the difference between 212°F and your thermometer’s reading in boiling water. If boiling water reads 202°F, cook the fudge to 230°F. Keep the cooling target at 110°F.
Timing: Cook for about 15–20 minutes, using the thermometer as your guide. Initial cooling takes 1–2 hours; beating takes about 5–7 minutes with a mixer or 8–10 minutes by hand. The fudge then needs several hours or overnight in the pan before slicing. The displayed total is an overnight planning estimate: 15 minutes prep + 20 minutes cooking + 2 hours initial cooling + 10 minutes beating + an 8-hour setting allowance. The setting allowance is an estimate, not a tested exact duration; wait until fully firm.
Storage: Store airtight at cool room temperature for up to 1 week, refrigerated for 2–3 weeks, or frozen for 3 months. Separate layers with parchment or wax paper. Thaw overnight in the refrigerator, then bring to room temperature for serving.
Nutrition: Estimated for 1 small piece (1/36 of the batch), including pecans and excluding the extra butter used to grease the parchment. Values vary by ingredients and piece size.
Nutrition
Serving: 1small piece | Calories: 152kcal | Carbohydrates: 21g | Protein: 0.5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 23mg | Potassium: 43mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 193IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.2mg
