Penuche Fudge

Ingredients

2 cups Light Brown Sugar

3 cups Confectioners Sugar, sifted

1 cup Pecans or Walnuts

2 sticks, (1 cup) butter, unsalted

5 ounces Evaporated milk

¼ tsp salt

1 tsp Vanilla Extract

Nonstick spray

Instructions

Spray a 9×5 loaf pan with the non stick spray

Line the same loaf pan with parchment paper

In a heavy bottomed saucepan, over medium high heat melt the butter and the brown sugar.

Heat for 2 to 3 minutes until the butter has melted and the brown sugar has melted

Add the evaporated milk and bring to a boil

Once the mix comes to a boil, remove the pan from the heat and allow to cool for 30 minutes

After 30 minutes, add in the salt and the vanilla

Stir until well mixed

Slowly add in the confectioners Sugar

Fold in the chopped nuts

Put the fudge mix into the prepared loaf pan

Place the loaf pan into the refrigerator for 20 to 25 minutes, uncovered

Once the fudge is set, cut into squares and enjoy!

Nutrition Information:

YIELD: 12 SERVING SIZE: 1

Frequently Asked Questions:

What is Penuche Fudge, and how does it differ from traditional fudge?

Penuche Fudge is a type of fudge that’s made primarily with brown sugar instead of the more typical white sugar used in traditional fudge.

This gives it a distinct caramel-like flavor and a softer texture compared to traditional fudge.

Can I use different nuts in this recipe, or are pecans and walnuts the best choice?

You can certainly use different nuts or a combination of nuts based on your preference.

Some popular choices include almonds, cashews, and macadamia nuts.

Feel free to get creative with your nut selection.

Is it essential to use parchment paper to line the loaf pan, or can I skip this step?

Using parchment paper makes it easier to remove the fudge from the pan and helps prevent it from sticking.

While you can skip this step if you prefer, it may make cutting and serving the fudge more challenging.

How do I know when the fudge mix is ready to be poured into the loaf pan?

The fudge mix is ready when it has thickened and reached the “soft-ball” stage, which is around 236-240°F (113-116°C) on a candy thermometer.

If you don’t have a thermometer, you can test the readiness by dropping a small amount of the mixture into a bowl of cold water; it should form a soft ball that holds its shape.

Can I store Penuche Fudge at room temperature, or does it need to be refrigerated?

It’s a good idea to store Penuche Fudge in an airtight container in the refrigerator, especially if you live in a warm or humid climate.

This helps maintain its texture and prevents it from becoming too soft.

It can be stored at room temperature for short periods but may become softer over time.

What is the difference between Penuche Fudge and traditional chocolate fudge?

Penuche Fudge, often referred to as “brown sugar fudge,” is distinct from traditional chocolate fudge.

It’s made primarily with brown sugar, which gives it a caramel-like flavor and a lighter color compared to chocolate fudge.

Can I use salted butter instead of unsalted butter in this recipe?

While the recipe calls for unsalted butter and includes a small amount of added salt, you can use salted butter if that’s what you have on hand.

Just be mindful of the overall saltiness of the fudge and adjust the added salt accordingly.

Why does the recipe call for allowing the mixture to cool for 30 minutes after bringing it to a boil?

Allowing the mixture to cool slightly after boiling helps prevent the confectioners’ sugar from melting too quickly when added.

This cooling period ensures a smoother and more uniform texture in the finished fudge.

Can I substitute a different type of milk for evaporated milk?

Evaporated milk is used in this recipe because of its richness and creaminess.

While you can experiment with other types of milk, keep in mind that it might affect the texture and flavor of the fudge.

How should I store Penuche Fudge, and how long does it stay fresh?

To keep Penuche Fudge fresh, store it in an airtight container in the refrigerator.

It can stay fresh for up to two weeks when properly stored.

If you want to keep it longer, you can freeze it for several months.