This wonderfully easy Penuche recipe will blow you away with it’s amazing brown sugar flavor and creamy texture! This Penuche Fudge is perfect for the holidays and a tasty addition to cookie trays and dessert tables!
What Is Penuche?
If you’ve never tried penuche or possibly never even heard of it before, you’re in for a treat today.
Penuche is commonly referred to as “brown sugar fudge” because unlike most fudge recipes, penuche calls for a combination of brown sugar and granulated sugar or, like this recipe, brown sugar and powdered sugar. It’s a bit of a misnomer however because penuche isn’t really fudge – it’s candy.
It’s simpler to refer to this as a fudge recipe though because the texture is just like fudge and it’s just as addicting 🙂
Traditional penuche is a pain to make. Totally worth it, but a pain. Since we’re closing in on Christmas here, I’m going to assume you guys are looking for simpler holiday recipes, just as I am during this busy time.
This easy penuche fudge recipe packs the same delicious flavor as traditional recipes but is made without the hand beating or the use of a candy thermometer.
More Christmas Candy Recipes
There is no better season than the holidays for sharing and giving yummy treats to friends and family! Here are some more of our favorites:
- Peanut Butter Fudge
- Peppermint Fudge
- Buttermilk Pecan Pralines
- Divinity Candy
- Homemade Gumdrops
- M&Ms Marshmallow Dream Bars
What You’ll Need
Just 6 ingredients in this easy penuche recipe you guys – SIX. The magic starts with butter and brown sugar. Use the very best quality ingredients for the very best penuche. I use Challenge butter – it’s the brand I’ve used and trusted for years and years. Made with 100% real cream, it’s my butter of choice. As always, you can find the full printable recipe at the end of this post. Let’s take a look at what you’ll need:
- unsalted butter
- brown sugar
- whole milk
- vanilla extract
- powdered sugar
- chopped pecans
How To Make Penuche
- Spray a 9 x 5 inch loaf pan cooking spray and line with parchment paper. Set aside.
- Melt butter in a heavy bottomed saucepan.
- Stir in the brown sugar and cook for 2 minutes, stirring constantly.
- Gently pour in the milk and bring to a boil.
- Remove from heat and let cool for 30 to 40 minutes, or until the mixture is lukewarm or at room temperature.
- Stir in the vanilla extract.
- Stir in powdered sugar, one to one-half cup at a time, stirring until completely combined.
- Stir in chopped pecans.
- Spoon into the prepared pan and top with additional pecans if desired.
- Cover and cool until firm.
- Cut into squares and store in the refrigerator in an airtight container.
After the butter and brown sugar are melted together in a heavy bottomed 2 quart saucepan, in goes the ingredient that surprises most people – milk. Penuche can be made with half-and-half or milk – depending on the recipe. This is just one more variance from a typical “fudge” recipe.
Once the butter-brown sugar-milk mixture is brought to a boil, it is removed from heat and sits out until it cools to about room temperature. Next the vanilla extract goes in and finally, the powdered sugar to thicken it up and give it that fudge like texture just like I did for this Outrageous Peanut Butter Fudge.
Finally, you just let it cool until the candy has set up. This quick and easy penuche recipe is a fabulous addition to holiday trays, makes the most delectable neighbor and teacher gifts and is sure to be appreciated by all.
Tips to Making the Best Penuche
- I used a 9 x 5 loaf pan. This recipe can also be made in an 8 or 9-inch square pan if you prefer.
- Pecans are my nut of choice but this recipe is also delicious with walnuts.
- This penuche is very sweet so cut into small squares.
Storage Information
Room Temperature or Refrigerator: Penuche can be stored in an airtight container in the refrigerator for up to 2 weeks.
To Freeze: Transfer to a freezer safe container using pieces of parchment to separate the layers. Penuche can be frozen for up to 3 months. Thaw at room temperature or in refrigerator.
More Christmas Candy Recipes
- Martha Washington Candy
- Christmas Crack Recipe
- Toffee
- Chocolate Peanut Butter Balls with Rice Krispies
- Chocolate Pretzel Peanut Butter Balls
- Divinity Candy
- Maple Nut Fudge
How To Make Penuche
Easy Penuche
Ingredients
- 1 cup unsalted butter plus additional for buttering parchment
- 2 cups packed brown sugar
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 3 ½ to 4 cups sifted powdered sugar
- 1 ½ cups coarsely chopped pecans plus additional for topping if desired
Instructions
- Spray a 9 x 5 inch loaf pan with cooking spray and line with parchment paper. Set aside.
- Melt butter in a heavy bottomed 2 quart saucepan over medium-low heart, stirring as needed.1 cup unsalted butter
- Stir in the brown sugar and cook for 2 minutes, stirring constantly.2 cups packed brown sugar
- Gently pour in the milk and stirring constantly, bring mixture to a boil.½ cup whole milk
- Remove from heat and let cool for 30 to 40 minutes, or until the mixture is lukewarm or at room temperature.
- Stir in the vanilla extract.1 teaspoon vanilla extract
- Stir in powdered sugar, one to one-half cup at a time, stirring until completely combined. Add powdered sugar just until the mixture is thick and has the consistency of fudge. (It wall harden as it chills.)3 ½ to 4 cups sifted powdered sugar
- Stir in coarsely chopped pecans.1 ½ cups coarsely chopped pecans
- Spoon into the prepared loaf pan and top with additional pecans if desired.
- Cover and cool until firm.
- Cut into squares and store in the refrigerator in an airtight container.
Video
Notes
Storage Information
Room Temperature or Refrigerator: Penuche can be stored in an airtight container in the refrigerator for up to 2 weeks. To Freeze: Transfer to a freezer safe container using pieces of parchment to separate the layers. Penuche can be frozen for up to 3 months. Thaw at room temperature or in refrigerator.Nutrition
Disclosure: I was compensated for this post by Challenge Butter. All opinions are, as always, 100% my own. Thank you to my readers for supporting the brands that make Mom On Timeout possible!
Angie says
I made this today to give out for Christmas. It’s beautiful and delicious. I did sprinkle a little kosher salt across the top, so yum!
Sarah says
I made this today and the flavor is good but it’s very grainy, I may try again
Lilian Bell says
Hi, Love the look of . this. Would like to try it, how long does it keep for? Thanks!
carolyn says
Do you use light or dark brown sugar?
Annie says
How long will it last and does it need to be refrigerated? I’d like to prepare a batch to bring as gifts for the holidays.
Greg Young says
I put my extras in the freezer after I had cut it up. Makes a good snack when I need to indulge myself.
Isadora Guidoni says
Damn, this looks delicious! I’m already saving this recipe so I can try it later this week. Thanks for posting!
Carolkempdelisser says
It was easy and melt in your mouth , small bite size pieces to savor the favor
Kimberly says
How long did you have to chill it for ? Making it in a loaf pan, I’m sure it will take a bit since it’s pretty thick fudge ?
Jeri Socha says
does it(penuche fudge) have to stay refrigerated? I always get confused with this. All ingredients are cooked. I would like to add this to my cookie trays I give to neighbors but hesitate if it has to be refrigerated.
Sandra says
Where is your maple nut fudge recipe?/ When I click on it, it is not there
Trish - Mom On Timeout says
Here you go! https://www.momontimeout.com/maple-nut-fudge-recipe/
Sandra says
where is your maple nut fudge recipe?? when I click on it nothing comes up
Maxine pulley says
I am allergic to milk, chocolate and corn. I crave fudge and chewy caramel candies.Sometimes I can get by with the dairy if I take the lactaid pill and an allergy pill. I think this candy with the brown sugar and butter would be better for me though if I could use margarine, though I know it would not as good, at least maybe i could make some candy that I could eat. Do you have any other recipes that do not call for chocolate? thank you very much Maxine
Roxanne says
I made the Penchue this morning. The taste is good but it did not get hard. What do you think I did wrong? It is a bit sticky
BettyAnn Reed says
Could 2% milk be used instead of whole? If so I have everything needed to make it tonight 🙂
Trish - Mom On Timeout says
I think that will work but I haven’t actually tried it. Please let us know if you give it a try!
Kimberly says
I tried it today and it looks like it worked perfectly fine .. it’s in the refrigerator now !!
Rhonda says
Salted or unsalted butter? I tried to see if I could catch it in the video but couldn’t.
Trish - Mom On Timeout says
Just updated the recipe – unsalted. Although salted would absolutely work with all those nuts 🙂
Mercedes says
I wonder how different it would taste with maple instead of vanilla? Would I have to adjust the sugar amount?
Trish - Mom On Timeout says
It would taste fantastic I’m sure! And no need to adjust the sugar.
Crystal Kelly says
When you list butter in a recipe, do you mean salted butter unless otherwise noted? Thank you