Brown Sugar Penuche Fudge Recipe | Endlessly Inspired (2024)

You know how every so often, you’ll hear people say, “Hey! It’s national peanut butter day!” and you’re all, “Yeah, you totally made that up.”? {If you have no idea what I’m talking about, just smile and nod politely so I don’t feel like an idiot. Although, if someone sees you smiling and nodding at your computer, then YOU might feel like an idiot, so… whatever. Do what you want.}

Turns out, there’s a food holiday for every single day of the year. Don’t believe me? Then check out this website. Told ya.

We randomly discovered that site a couple of years ago and it’s now bookmarked on our computer and the boys check it regularly. And, last year at Christmas, I actually found a cookbook called FoodFest 365!: The Officially Fun Food Holiday CookbookBrown Sugar Penuche Fudge Recipe | Endlessly Inspired (1)that is based on this very idea. So of course I had to buy it for Dave.

Brown Sugar Penuche Fudge Recipe | Endlessly Inspired (2)Brown Sugar Penuche Fudge Recipe | Endlessly Inspired (3)

The boys have made a game out of this book: You say a date. 2. The person with the book checks that date and tells you what day it is. 3. You decide whether or not you like the food being celebrated that day. 4. If you like it, you get a point. If you don’t, the other person gets a point. Example 1: August 13. National Filet Mignon Day. Yes, I like it. Point for me. Example 2: October 9. National Moldy Cheese Day. {Seriously? Who decides these things??} Um, gag. Point for David.

Yeah. My kids aren’t at all competitive.

If you didn’t care for {or believe} my National Moldy Cheese Day example, see if any of this randomness tickles your fancy: February 23: Dog Biscuit Appreciation Day. March 5: National Cheese Doodle Day. March 30: Turkey Neck Soup Day. July 8: Don’t Put All Your Eggs in One Omelette Day. October 14: National Chocolate-Covered Insects Day. December 18: National Roast Suckling Pig Day. {Again, I swear, I am not making these up.}

Or, my all-time favorite: August 3: Grab Some Nuts Day. {Hee hee hee… I have the maturity level of a 12-year-old boy, so that is just plain funny right there.}

Anyway.This very long, rambling introduction is my way of saying: “Happy Penuche Fudge Day, y’all!”

In case you’re not familiar with penuche fudge {we just called it penuche – pronounced “pen-oo-chee” – when I was growing up}, it’s a brown sugar-based candy. It’s sweet and creamy and absolutely delicious, and my grandmother used to make it all the time. In fact, it’s one of the very first foods I remember making as a kid.

I’ve found several different recipes online, and some call for corn syrup, evaporated milk, white chocolate … you name it. The recipe I use, and the one I’m sharing with you today, is my Grandma’s. It just uses brown sugar, milk, butter and vanilla. That’s it. It’s super easy, and crazy delicious. Although it’s also quite easy to eat an entire batch yourself, so don’t say I didn’t warn you.

2 lbs (32 oz) light brown sugar
4 Tbsp butter
2/3 cup milk
2 tsp vanilla

Prepare 8″x8″ pan with oil or cooking spray.

Combine brown sugar, butter and milk in a medium saucepan over medium/high heat. Boil, stirring occasionally, until mixture reaches 238 degrees F {soft ball stage} on a candy thermometer. Remove from heat, add vanilla and beat until mixture becomes creamy and loses its glossy look {approx. 1-2 minutes}. Quickly pour into prepared pan {be sure to move quickly, because mixture hardens VERY rapidly} and cut into squares.

If you liked this, be sure to check outthese other treats!

Chocolate Chip Cookie Dough Wontons

Lemon Cloud Push Pops

Homemade Magic Shell

Cake Batter Bark

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Brown Sugar Penuche Fudge Recipe | Endlessly Inspired (2024)

FAQs

What is the difference between fudge and penuche? ›

Penuche often has a tannish color, and is lighter than regular fudge. It is formed by the caramelization of brown sugar; thus, its flavor is said to be reminiscent of caramel. Nuts, especially pecans, are often added to penuche for texture, frequently in the making of penuche candies.

What does penuche mean in English? ›

pə-ˈnō-chə : fudge made usually of brown sugar, butter, cream or milk, and nuts.

Why is penuche called penuche? ›

According to Merriam-Webster, however, the word penuche comes from the Mexican Spanish word panocha, which means raw sugar.

Why is my penuche grainy? ›

Fudge must be stirred, and then not stirred, at specific times. If you stir at the wrong stage you will get grainy lumpy fudge which is worse than having no fudge at all. Hot sugar is napalm.

What flavor is penuche? ›

Penuche Standard Texture

It should have a rich caramel flavor, especially if they are cooked (not the "instant" types of fudge). The texture is changed up when nuts are used. When cutting into the candy, having large pieces of the nuts gives it both a visual and taste enhancement.

What do Italians call brown sugar? ›

In Italian, you can find it under the name zucchero muscovado or muscobado– I don't know what the spelling difference is due to.

What country is penuche from? ›

Pronounced "Peh-New-Chee", penuche is an Italian traditional fudge made with brown sugar that creates a flavor similar to caramel.

What is the history of Penuche fudge? ›

Penuche is a flavor that is native to New England, or perhaps with roots that can even be traced back to Portugal. But wherever it comes from, its caramel-like goodness has earned the treat nationwide respect – so much so that it got its own day in the calendar!

How long does Penuche fudge last? ›

How to store brown sugar or penuche fudge? Fudge does not need to be refrigerated and will last up to 2-3 weeks stored in an air-tight container on the counter. But this will never be a problem trust me…

Why is fudge called fudge? ›

The story goes, a baker was trying to make chocolate caramels. However, they didn't get the recipe quite right. When the candy came out as the creamy treat we know today, they said, “Oh, fudge!” and that's how the candy got its name. The first recorded mention of fudge came from 1888.

What is the secret to good fudge? ›

Tips for Making Fudge
  • Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
  • Avoid Stirring Once the Mixture Comes to a Simmer. ...
  • Beat Thoroughly.
Mar 8, 2023

What is the secret to non grainy fudge? ›

A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Why isn't my fudge creamy? ›

It's important to beat the fudge ingredients to develop the right texture, but you won't get smooth, creamy fudge if you beat it when it's too hot. Beating fudge when it's still over heat creates sugar crystals, aka the grittiness you feel in the fudge.

Is fudge a Michigan thing? ›

By most accounts, the first batch of fudge was concocted in Baltimore in the 1880s. By the turn of the century, fudge-making arrived on Mackinac Island in northern Michigan, which today has a legitimate claim as the modern day fudge capital.

Why is Michigan known for fudge? ›

As Mackinac Island evolved from a center of fur trade into a summer resort destination, Victorian-era vacationers began to identify the island with sweets. At first, the most common candy was maple sugar harvested by Native Americans. Other treats, including fudge, soon followed.

What do Americans call fudge? ›

fudge in American English

a soft candy made of butter, milk, sugar, and chocolate or other flavoring, etc.

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