Penuche Fudge – Looking for a new twist on a classic treat? You’ve found it with this Easy Penuche Fudge Recipe! This addicting candy combines the rich flavors of fudge and caramel in a simplified recipe that’s easy to make and quick to set. Perfect for satisfying your sweet tooth, this dessert is a must-try for any occasion. Trust me, once you try this Penuche Fudge, it will become a staple in your dessert repertoire.
My family is completely smitten with this Easy Penuche Fudge Recipe. It’s become such a staple that my husband insists on having a fresh batch ready for every special occasion. There’s just something magical about the blend of caramel and fudge that makes every bite a celebration. The first time I made this for a family gathering, the smiles and satisfied sighs told me everything. It wasn’t just a recipe; it was a cherished memory in the making.
Why This Simple Penuche Fudge Recipe Works ?
This Simple Penuche Fudge Recipe is all about bringing joy to your taste buds. The unique combination of fudge and caramel flavors sets it apart. What makes it special are:
- Ease of Preparation: No complex steps or special tools required.
- Rich Flavor Profile: The brown sugar and evaporated milk create a luxurious taste.
- Customizable Options: Add pecans or walnuts for an extra crunch.
- Quick Setting Time: Only 20 to 25 minutes in the fridge, and it’s ready to enjoy!
What You Need To Make This Penuche Fudge Recipe
Unsalted Butter (227g / 2 sticks / 1 pound): Provides a rich, creamy base for the fudge.
Brown Sugar (400g / 2 cups): Adds a deep caramel flavor.
Powdered Sugar (375g / 3 cups, sifted): Ensures a smooth and sweet texture.
Vanilla Extract (1 tsp): Enhances the overall flavor profile.
Evaporated Milk (1 can, 5 oz. / 0.3 pounds): Adds creaminess and helps to set the fudge.
Pecans or Walnuts (120g / 1 cup, roughly chopped): Optional, adds a delightful crunch.
Non-stick Spray (as needed): For greasing the pan.
Salt (1/4 tsp): Balances the sweetness and enhances the flavors.
How to Make This Recipe ?
1- Grease a 9×5-inch loaf pan with non-stick spray and line with parchment paper.
2- Whisk butter and brown sugar over medium-low heat until melted, about 2-3 minutes.
3- Add evaporated milk and bring the mixture to a boil. Let it cool for 30 minutes.
4- Mix in vanilla extract and salt, then beat in powdered sugar until smooth.
5- Fold in chopped nuts and transfer the mixture to the prepared loaf pan.
6- Refrigerate for 20 to 25 minutes until set, then slice and serve.
Notes:
– For a nut-free version, simply omit the nuts.
– Substituting milk chocolate can add a different flavor twist.
– Store in an airtight container to keep it fresh.
This Easy Penuche Fudge Recipe has brought countless moments of joy to my family. I’m confident it will become a favorite in your home as well. Happy cooking!
Frequently Asked Questions:
- Can I make this fudge without nuts?
Yes, you can omit the nuts for a nut-free version of Penuche Fudge. - How long can I store Penuche Fudge?
Store it in an airtight container for up to two weeks. - Can I substitute the evaporated milk?
Yes, you can use heavy cream as an alternative to evaporated milk. - Can I add other flavors to this fudge?
Absolutely! You can add a hint of cinnamon or nutmeg for a warm twist. - Is this recipe suitable for gifting?
Yes, Penuche Fudge makes a great homemade gift, especially during the holidays.
Penuche Fudge
Ingredients
- Unsalted Butter 227g / 2 sticks / 1 pound: Provides a rich, creamy base for the fudge.
- Brown Sugar 400g / 2 cups: Adds a deep caramel flavor.
- Powdered Sugar 375g / 3 cups, sifted: Ensures a smooth and sweet texture.
- Vanilla Extract 1 tsp: Enhances the overall flavor profile.
- Evaporated Milk 1 can, 5 oz. / 0.3 pounds: Adds creaminess and helps to set the fudge.
- Pecans or Walnuts 120g / 1 cup, roughly chopped: Optional, adds a delightful crunch.
- Non-stick Spray as needed: For greasing the pan.
- Salt 1/4 tsp: Balances the sweetness and enhances the flavors.
Instructions
- Grease a 9×5-inch loaf pan with non-stick spray and line with parchment paper.
- Whisk butter and brown sugar over medium-low heat until melted, about 2-3 minutes.
- Add evaporated milk and bring the mixture to a boil. Let it cool for 30 minutes.
- Mix in vanilla extract and salt, then beat in powdered sugar until smooth.
- Fold in chopped nuts and transfer the mixture to the prepared loaf pan.
- Refrigerate for 20 to 25 minutes until set, then slice and serve.
Notes
