This Recipe for Penuche Fudge Yields Perfect Results

This recipe for penuche fudge is precisely what you need to achieve a genuinely decadent creation in the kitchen. Penuche fudge has a rich, caramel-like taste and smooth, creamy texture that melts in your mouth, leaving a warm, satisfying aftertaste. This version contains a perfect pairing of crunchy walnuts and flaked coconut, but you can customize it to your tastes. Serve it at your next gathering, give it as a gift, or simply make some to indulge on!

Penuche fudge differs from traditional varieties made with only granulated sugar, instead being made typically with brown sugar. This recipe for penuche fudge takes a dip into both worlds to balance sweetness, texture, and flavor, and I’m excited to share it with you all!

This Recipe for Penuche Fudge Delivers

I’ve had an obsession with fudge since my pre-teen years, and the Land’s End gift shop on Bailey’s Island off the coast of Maine was the only spot I knew of that sold it at the time. Penuche and Maple Walnut are my favorite flavors.

I pulled a handwritten recipe for penuche fudge from my mom’s recipe book back when I was 18, which included very few instructions, and I attempted at least 15 times to master it that summer. Fail. Too soft. Fail. Too dry. Fail. WHAT EVEN IS THAT? I decided I wasn’t mature or equipped enough to handle it at the time, so I moved on to chocolate chip cookies.

Fast forward through the years, and I decided to finish the job. After much research and several tests, I’ve discovered what it takes to get consistent results each time, and those notes have made it into the recipe and throughout this post so that you can make this delicious fudge at home. It is the best version of Penuche fudge I’ve ever had.

Ingredient Notes

• Brown Sugar: Brown sugar is the main ingredient in penuche fudge, giving it its distinctive flavor. It also adds moisture to the fudge, which helps create a smooth and creamy texture. This recipe uses light brown sugar, but dark brown sugar can be used in place for a more robust caramel flavor. 
• Granulated Sugar: This recipe for penuche fudge includes granulated sugar to balance the sweetness and flavors. You can substitute with all brown sugar for a more intense flavor, but the texture will not be as creamy.
• Dairy: Half and Half or Light Cream is used in the recipe to add richness and a creamy texture to the fudge.
• Butter: Butter is used to add richness and flavor to the fudge. It also helps prevent the fudge from becoming too stiff or grainy. Avoid using salted butter which has a higher moisture content.
• Vanilla Extract: Opt for pure vanilla extract for the best flavor.
• Salt: Fine sea salt or table salt will work for this recipe.
• Unsweetened Flaked Coconut: You can opt for sweetened flaked coconut if that’s what you have on hand, but I find it makes the fudge too sweet for my liking. Skip altogether if coconut is not your thing or you want a smoother fudge.
• Walnuts: Substitute with pecans or macadamia nuts, or skip altogether if you do not like walnuts or want a smoother fudge.

Recipe Notes

• Use a candy thermometer: One of the most important aspects of making fudge is getting the temperature right. Using a candy thermometer will help ensure that your fudge reaches the proper temperature, which is usually between 236°-240°F (113°-115°C). Once the thermometer reaches 236°F (113°C), swirl it around the mixture and recheck the temperature to see if it drops. Repeat this until the mixture stays at that temperature. I like to use a backup digital thermometer to make sure. 
• Choose the right pot: Use a heavy-bottomed, medium saucepan to heat the fudge evenly. This will help prevent the mixture from scorching or burning.
• Stir constantly at first: When cooking the fudge, it’s important to stir constantly (but gently) until the mixture reaches a boil to prevent burning or sticking to the bottom of the pot.
• Stop stirring once the mixture boils: If the mixture bubbles too high, use a gentle swirling motion to calm it down. Stirring can cause the liquid to move too aggressively and dry on the sides of the pot, which will crystallize and set off a chain reaction of additional crystallization throughout the fudge.
• Use a pastry brush: As you cook the fudge, dab any dried sugar that forms above the mixture with a wet pastry or silicone brush. This, combined with the heat from the pan, will dissolve the sugar and prevent crystallization, resulting in a smoother fudge.
• Use high-quality ingredients: The quality of your ingredients can make a big difference in the outcome of your fudge. Use high-quality chocolate, butter, and other components for the best results.
• Be patient: Fudge-making can be slow and time-consuming, so be patient and don’t rush the process. It may seem like it takes forever to reach the soft ball stage, especially the last few degrees, but it’ll get there. Avoid the urge to increase the heat. The same goes for the cooling process–it can take up to an hour to reach 110°F / 43°C, but attempting to cool it fast with an ice bath or refrigeration will result in a poor texture. 
• Test your fudge: To check if your fudge is done cooking, drop a small amount into a bowl of cold water. If it forms a soft ball, it’s ready. If you use two thermometers, you can skip this step.
• Don’t overmix: Once your fudge cools, only beat it until it loses its glossiness and begins to hold shape. At that point, immediately pour it into the pan and smooth it out. Overmixing will result in fudge that is too stiff to spread.
• Use parchment paper: Line your pan with parchment paper, leaving a slight overhang, before pouring in the fudge mixture. This will make removing the fudge from the pan more accessible and prevent it from sticking.
• Store properly: Store your fudge in an airtight container in a cool, dry place for up to a week. If you live in a humid climate, consider storing it in the refrigerator to prevent it from becoming too soft or sticky, but keep in mind that refrigerating can dry fudge out. For those that like a stiffer texture, refrigeration is the way to go. 

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