Silky Smooth Penuche Fudge Recipe
Penuche fudge has a rich, caramel-like taste and smooth, creamy texture. This version contains walnuts and coconut to make it truly unique and delicious.
Equipment
- Measuring Cups and Spoons
- Medium, Heavy-duty Saucepan
- Large Heat-resistant Spoon
- Silicone or Pastry Brush
- Candy Thermometer
- Digital Thermometer optional - as backup
- 8"x8" Pan
- Hand Mixer
Ingredients
- 1 ½ Cups Granulated Sugar 300g
- 1 ½ Cups Light Brown Sugar 300g
- 1 ⅓ Cups Light Cream or Half and Half 322g
- ½ Tsp Fine Sea Salt 3g
- ¼ Cup Unsalted Butter cut into pieces - 57g
- ⅓ Cup Unsweetened Flaked Coconut 28g
- ½ Cup Walnuts, Chopped 58g
- ¼ Cup Walnut Halves optional for topping - 29g
Instructions
- Combine sugars, half and half, and salt in medium, heavy-bottomed saucepan (about 3 qt).
- Cook the mixture over medium heat, stirring constantly but gently, until sugar dissolves and the mix boils, about 5-10 minutes. If any sugar is dried above the boiling mixture, wet a pastry brush lightly with water and dab those spots to dissolve the sugar.
- Place a candy thermometer into the boiling mixture and continue to cook until it reaches 236°F / 113°C, the soft ball stage, about 15-20 additional minutes. Periodically dab a wet pastry brush to dissolve any dried sugar spots hanging above the boiling mixture.Important: Do not stir the mixture during this process. If it bubbles up, swirl the pan gently to calm it down. Additionally, do not rush this process by turning up the heat. Believe me, once it hits 220°F / 104°C--it'll continue to heat at a glacial pace.When the thermometer looks like it is at temp: Swirl it around in the mixture to ensure an accurate reading. Do not be surprised if the temperature reading drops a few times before it finally registers the correct temp.
- Remove the thermometer and take the pan off of the heat. Gently stir the butter in until melted. Spots of milk will release from the butter and rise to the surface, but it is okay if they do not mix in. Let the mixture cool at room temperature until it reaches 110°F / 43°C, which can take up to 60-70 minutes, depending on the type of saucepan used.
- Prepare an 8"x8" pan or similar with parchment paper. Add the chopped walnuts and coconut to the fudge. Using a hand mixer, mix the ingredients into the fudge on low speed, and continue mixing until it loses its glossy finish and begins to hold shape. This can take 5-10 minutes.
- Quickly pour the fudge mixture into the prepared pan using a rubber spatula. Spread it out evenly, and optionally add walnut halves to the surface for decoration. Let harden at room temperature for an additional hour, and place in the refrigerator for 2 hours to fully set before serving.
Video
Notes
Please Note: Nutrition Facts are estimates only. These figures are calculated via a third-party application using a generic likeness of each ingredient. Nutritional content will vary based on actual brands and weights used for each ingredient and portion size.
Nutrition
Serving: 1 PieceCalories: 250kcalCarbohydrates: 41gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 15mgSodium: 92mgPotassium: 89mgFiber: 1gSugar: 40gVitamin A: 161IUVitamin C: 0.3mgCalcium: 46mgIron: 0.4mg
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