Brown sugar, butter, evaporated milk, marshmallow creme, and white chocolate come together to make soft, melt-in-your-mouth penuche fudge.
Table of Contents
I didn’t grow up calling it penuche fudge. Back then, it was just “that brown sugar fudge” that showed up around the holidays, usually wrapped in wax paper and cut a little uneven because someone (me) kept sneaking pieces before it fully set. The first time I made this Penuche Fudge myself, I was honestly a little intimidated. Boiling sugar feels dramatic, doesn’t it? Like one wrong move and suddenly you’re Googling why is my fudge grainy at midnight. But once it came together—fast, glossy, and surprisingly forgiving—I was hooked. It reminded me of crowded kitchens, old holiday playlists, and that low-level chaos that somehow makes everything feel warmer. This brown sugar fudge has that nostalgic, caramel-like flavor that doesn’t shout for attention but still gets remembered. Every time I make it, I feel a little nervous, a little excited, and very confident that it won’t last more than a day or two on the counter.
Why You’ll Love This Penuche Fudge?
This Penuche Fudge isn’t flashy, and that’s kind of the point. It’s rich but not heavy, sweet but not over-the-top, and has this soft, creamy texture that practically disappears as you eat it. The brown sugar brings depth, the white chocolate smooths everything out, and the marshmallow creme gives it that signature melt-in-your-mouth finish. It’s different enough from classic chocolate fudge to feel special, but familiar enough that people always ask for “just one more piece.” Is it a little intense for five minutes while it boils? Yes. Do I sometimes wonder if I stirred enough? Also yes. But that tiny bit of uncertainty makes it feel real—and totally worth it.
Ingredient Notes
Before diving in, let’s talk ingredients—because Penuche Fudge is one of those recipes where understanding the why makes the whole thing less stressful. Think of this as friendly reassurance, not a lecture.
- Butter: This is the base of everything. It adds richness and helps prevent sticking. Rubbing it along the sides of the pan might feel fussy, but it really does help avoid grainy fudge.
- Evaporated Milk: Thicker than regular milk and crucial for structure. This isn’t the place to improvise—I’ve tried, and it’s just not the same.
- Light Corn Syrup: Not here for sweetness, but for smoothness. It helps control sugar crystals, which is kind of a big deal with brown sugar fudge.
- Brown Sugar: The heart of penuche fudge. Warm, cozy, and almost caramel-like. This is where the magic lives.
- White Chocolate Bars: Bars melt smoother than chips. Chips can be stubborn. Bars behave better under pressure.
- Marshmallow Creme: This gives penuche fudge that soft, creamy texture everyone loves. Skipping it changes the whole vibe.
- Vanilla & Kosher Salt: Vanilla rounds things out, and salt keeps the sweetness in check. Don’t underestimate either one.
How to Make Penuche Fudge?
Let’s walk through this Penuche Fudge like we’re standing at the stove together—because once it starts, it moves fast, but it’s manageable.
- First things first: line your pan and prep everything that goes in after the boil. Chop the white chocolate, open the marshmallow creme, set out the vanilla and salt. This step feels boring until you’re in a hurry later and very glad you did it.
- In a heavy saucepan, melt the butter over medium-high heat. Before it melts completely, use it to coat the sides of the pan. This helps stop sugar crystals from forming, which can mess with the texture. It’s a small move with big payoff.
- Add the evaporated milk and corn syrup, then carefully add the brown sugar to the center of the pot. Try to keep it off the sides. Stir slowly until everything melts together, then bring it to a true rolling boil—bubbles from the center, not just the edges. Once it’s boiling, set a timer for five minutes and stir constantly. This is the focused part. It’s short, but it matters.
- When the timer ends, remove the pot from heat and immediately stir in the chopped white chocolate. Don’t pause—this fudge thickens fast. Once smooth, add the marshmallow creme (warming it slightly helps), then stir in the vanilla and salt. Beat it until the mixture is glossy, smooth, and an even light golden color.
- Pour it straight into the prepared pan. Let it cool at room temperature. After about 30 minutes, cover it so it doesn’t dry out. Once fully set, lift it out and slice. Uneven edges? Totally normal. Honestly, kind of charming.
Storage Options
This Penuche Fudge keeps best covered at room temperature for about 3 to 5 days. After that, it can start to dry out a bit—especially if people keep “checking on it.” You can refrigerate it to help it set faster, but always let it come back to room temperature before slicing or serving. Cold fudge doesn’t show off its texture very well. Freezing works beautifully, though. Freeze it sliced or in a block, then thaw at room temp. It’s one of those rare treats that survives the freezer and still tastes like you just made it.
Variations & Substitutions
Once you’ve made Penuche Fudge once, ideas start popping up—and that’s where things get fun. No pressure to change anything, but a little experimenting never hurt.
- Nut Add-Ins: Toasted pecans or walnuts add crunch and contrast.
- Deeper Flavor: Swap light brown sugar for dark brown sugar if you want a stronger molasses note.
- Sweet-Salty Finish: A sprinkle of flaky sea salt on top before setting is always a good idea.
- Flavor Twists: A tiny splash of maple extract or bourbon adds warmth without overpowering the fudge.
What to Serve with Penuche Fudge?
Penuche fudge plays really well with simple things. Coffee is my favorite pairing—especially something bold to balance the sweetness. It fits perfectly on holiday cookie trays next to crisp cookies for texture contrast. And let’s be honest, it shines most when everyone says they’re “too full for dessert” and then somehow still reaches for fudge. Happens every time.
FAQ:
Why did my penuche fudge turn grainy?
Usually it’s sugar crystals or not boiling long enough. Stirring constantly and keeping sugar off the sides of the pan helps a lot.
Can I skip the corn syrup?
You can, but the texture may not be as smooth. I’ve done it both ways, and I prefer using it.
Why white chocolate bars instead of chips?
Chips have stabilizers that don’t always melt well. Bars give a smoother, creamier finish.
If you’ve been curious about Penuche Fudge but felt a little unsure, this is your sign. It’s cozy, nostalgic, slightly stressful for five minutes, and completely worth it. Try it out, embrace the fast stirring and imperfect cuts, and tell me—do you save the corner pieces for last, or eat them first? I’m genuinely curious.
Penuche Fudge
Ingredients
- 3/4 c unsalted butter 1½ sticks
- 2/3 c evaporated milk
- 2 tbsp light corn syrup
- 2½ c brown sugar
- 12 oz high-quality white chocolate bars finely chopped (do not substitute chips)
- 1 7-oz jar marshmallow creme
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
Instructions
- Line an 8- or 9-inch square baking pan with aluminum foil or parchment paper. If using foil, lightly coat with nonstick spray. Set aside.
- Prepare all ingredients that will be added after boiling. Finely chop the white chocolate to promote quick and even melting. Remove the lid and foil seal from the marshmallow creme jar. Measure the vanilla extract and salt and set aside.
- In a heavy 3-quart saucepan, melt the butter over medium-high heat. Before the butter has fully melted, use it to coat the sides of the saucepan nearly to the top. This step helps prevent sugar crystallization.
- Add the evaporated milk and light corn syrup to the saucepan. Carefully add the brown sugar to the center of the pan, avoiding the sides.
- Stir slowly with a wooden spoon until the butter is completely melted and all ingredients are fully incorporated.
- Bring the mixture to a full rolling boil over medium-high heat, stirring constantly. A rolling boil is defined by bubbles rising from the center of the mixture. Once boiling, reduce the heat slightly to maintain a steady boil and continue stirring for exactly 5 minutes. If using a thermometer, the mixture should reach approximately 236°F (soft-ball stage).
- Remove the saucepan from heat and immediately add the chopped white chocolate. Stir continuously until the chocolate is fully melted and the mixture is smooth.
- Add the marshmallow creme and stir vigorously until fully incorporated. Work quickly, as the fudge will begin to thicken rapidly.
- Stir in the vanilla extract and kosher salt. Continue mixing, scraping the bottom and sides of the pan, until the fudge is smooth, glossy, and an even light golden color.
- Immediately pour the fudge into the prepared pan, spreading evenly if necessary.
- Allow the fudge to cool at room temperature until fully set, approximately 3–5 hours. After about 30 minutes, cover the pan to prevent the surface from drying.
- Once set, lift the fudge from the pan using the foil or parchment overhang. Slice into desired portions using a long, sharp knife.
Notes
