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!
Noel S. says
My Father-in-law wanted me to make PENUCHE as he had tried several times before and failed. I found this recipe and made it for them tonight. I had never heard of it, so after I made it I had him taste it and he was amazed at how good it was! They asked if this recipe freezes well? Thank you and this recipe was truly delicious!
Trish - Mom On Timeout says
Thank you so much! I haven’t frozen it before but I would imagine it would be fine. Just make sure to wrap tightly and store in an airtight container. I would also thaw in the fridge instead of at room temperature.
Diane says
I’ve been making fudge for…let’s say for a very long time! Being a French Canadian this is embedded in our culture. But this is by far a very easy and delicious fudge! This is a keeper! Merci beaucoup!
Annabelle says
Thank you so much for publishing this recipe for Penuche. I found it last Christmas, made about three batches, and just did my first batch for this Christmas. It is to die for. And I love easy recipes.
Jay says
Tried the recipe and it turned out great thumbs up from the family.
Jodi Drinkwater says
I remember my mother making penuche candy when I was a child, so I looked it up this Christmas Eve and found your recipe.
It looks so easy and well-explained I’ll give it a try.
Thank you & Nam-myoho-renge-kyo,
Jodi
Kentuckylady717 says
Love all your recipes, but gives me a headache to watch them, the video is moving too fast…and the music is a little too much….I’d prefer to watch the video without the music unless you are going to talk 🙂 sorry….
Everything just seems to be moving too fast , maybe if you had different quieter music…..I have to turn the sound almost down….it’s just not good music with this…..
I love your videos how you mix everything, but I think it would be better to watch it as you make it and you explain everything like they do on You Tube…..
I want to make all your recipes….love the candy and dessert recipes….some I do make , like the ambrosia salad, I like simple recipes and these are simple and all look great….
Dreama L Whatley says
I found this recipe and decided it would be something really good to take as a gift to the bank I work for.
Anyway, I gave the spatula to my daughter after pouring it into the pan and her reply was “I have a new boyfriend’. My son said “That’s not going to be enough”! I think this is going to be a stable on my Holiday confections list. Thank you!
Trish - Mom On Timeout says
Hahahaha! Love this! Thanks so much for stopping by!
De Ann Singh says
I love your stuff.
Greg says
Wow, this was easy and so, so good! I grew up with summering on Cape Cod where Penuche is very popular so I’ve loved the stuff for a long time. This recipe got me pretty darn close to that summer vacation flavor I love so much. My wife and I crushed over half the pan yesterday and we gave neighbors and our son’s preschool teacher the rest. This was my first MomOnTimeout recipe and it was awesome! Next I think will be either peanut butter M&M fudge or rocky road fudge.
Trish - Mom On Timeout says
Awwww penuche – it’s a long time favorite of mine as well 🙂 I love this easy version so much. I am so glad you found me Greg!
Sandra Lawson says
Could you use evaporated milk instead of whole milk? Thanks.
Ronnie says
I made the penuche fudge at Christmas and loved it. Since the recipe makes plenty I shared some with two of my neighbors and they loved it, too. My mother-in-law used to make penuche frosting for her chocolate cake and I’ve always regretted that I didn’t get her recipe so it was wonderful to find yours and have it turn out so delicious.
Trish - Mom On Timeout says
Love hearing that Ronnie! Happy New Year!
Melissa says
Mine never got firm, even after overnight in the fridge. It’s sticky and gooey and won’t maintain a square shape. 🙁
Britt says
Mine didn’t quite harden, either. I kept adding more powdered sugar but it was still soft. I sifted 3-4 cups of powdered sugar, and measured the shifters sugar again as I added it, and quit counting after 4 cups – probably added at least another cup! It tastes terrific, but is a little too soft. I can cut it into pieces, but they’ll stick together and wilt on a plate. I may have to give it to folks as a larger chunk, and let them cut their own. Hmmm… Suggestions for next time?
Britt says
* sifted not shifters. Spellcheck.
Greg Young says
I made this the other day with a twist of my own, i used homemade maple syrup instead of vanilla, i have a source for raw unpasteurized milk so i used the cream instead of milk, i grated fresh nutmeg and cinnamon in as well. To me the taste reminded me of butter pecan ice cream. All ingredients were organic except for the powdered sugar.
Liz says
I was not sure about this at first ! ( i’m from New England ) but, young lady you nailed it !
Thank you for sharing !