Old-Fashioned Penuche Fudge

This fudge is THE perfect little gift during the holidays. Say it with me, “puh-noo-chee”! It screams nostalgia, especially when you pile all the pieces into a cute old-fashioned tin.

What You’ll Need

• 1 ½ cups granulated sugar
• 1 ½ cups packed brown sugar – I like to use light brown sugar, but you can use dark, too
• 1 cup half-and-half – can also use heavy whipping cream
• 2 tablespoons salted butter – if you’re going to use unsalted butter, add a pinch of salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon maple extract
• 1/2 cup pecans, chopped – walnuts are great, too

Equipment You’ll Need

A candy thermometer will be your best friend in this recipe. So you’ll definitely want to get your hands on one. I also highly recommend parchment paper for easy in, easy out of the pan fudge.

Instructions

Prepare the pan

To prevent the fudge from sticking, grease the pan and line it with parchment paper. I like to use a 9×5 pan for a nice thick piece of fudge, but if you don’t have a pan that size, you can definitely use something else. Just keep in mind that the fudge will be a different thickness. I wouldn’t recommend going any bigger than an 8×8 or a 9×9.

boil the ingredients

Grab a medium saucepan and add the granulated sugar, brown sugar, half-and-half, and the butter. Turn the heat to medium and bring the mixture to a boil, stirring occasionally.

Once the mixture is boiling, stop stirring (this is important!) and then reduce the heat slightly. You’re going to have to find the sweet spot on your stove to maintain a steady boil without scorching the ingredients.

Cook to soft-ball stage

This is when you should grab your candy thermometer. You’re going to cook the mixture to what’s called the soft-ball stage. But as the mixture steadily boils, you may want to brush down the inside of the pot with a wet pastry brush to wash down the sides.

Once it hits 235°F, that’s when it should be in the soft-ball stage. This is when the mixture forms a soft, flexible ball when you drop it into a bowl of really cold water. It will take about 10 to 15 minutes; once it reaches this point, stop the boil.

Cool undisturbed

Now you’re going to let the mixture rest and cool without touching it.

You can keep the candy thermometer in it and monitor it until it reaches about 110°F. This will take around an hour.

Beat the fudge

After the mixture has cooled, you’re going to add the vanilla and maple extract.

Then grab a wooden spoon and stir it until the mixture thickens and stops looking glossy. It’s going to get a little stiff, and once it does, you need to stop mixing.

Spread into the pan and add the pecans

Now pour it into your parchment-lined pan and spread it evenly.

Next, the chopped-up pecans go on top of the fudge. Go ahead and gently press them into the fudge so they’re smushed in a little. That way they’ll stay put when you start to cut up the fudge.

Chill the fudge

Time to let the fudge chill in the fridge. It can chill for as little as 15 to 20 minutes before it’s firm enough to cut.

Cut and serve

Now you’ll see why the parchment paper is a game changer when making fudge.

You can pop it right out of the pan, put it on a cutting board, and cut it into 1-inch squares for smaller bites, or, as shown in the picture, cut it into about 2-by-2 squares for larger bites.

Storage Instructions

Make sure you store any uneaten fudge in the fridge. You can pop it in an airtight container, a Ziploc bag, or a classic old-fashioned tin.

If you want to get ahead of the game and make ahead of gift-giving season, you can certainly freeze it. I like to wrap it tightly in plastic wrap, put it in a Ziploc bag, label it, and pop it in the freezer. It can stay good for up to 6 months. Just make sure you thaw it in the refrigerator overnight before serving.

Questions and Troubleshooting

More homemade fudge recipes

• Classic Vanilla Fudge Recipe (From Scratch)
• Grandma’s Old Fashioned Fudge {Classic Stovetop Recipe}
• Easy Maple Nut Fudge Recipe
• Creamy Peanut Butter Fudge
• Classic Stovetop Peppermint Fudge