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–+ servings

Penuche Fudge

Old-fashioned brown sugar fudge boiled to soft-ball stage, beaten until creamy, and topped with pressed-in pecans. Makes 18 pieces.
Prep Time:20 minutes
Cook Time:20 minutes
Cooling Time:1 hour 20 minutes
Total Time:2 hours

Equipment

  • 9 x 5-inch baking pan
  • Parchment paper
  • Medium saucepan
  • Candy thermometer
  • Pastry brush
  • Wooden spoon

Ingredients

  • 1 ½ cups granulated sugar
  • 1 ½ cups brown sugar packed
  • 1 cup half-and-half
  • 2 tablespoons salted butter
  • ½ teaspoon vanilla extract
  • ½ teaspoon maple extract
  • ½ cup chopped pecans

Instructions

  • Prepare the pan. Grease a 9 x 5-inch baking pan and line it with parchment paper.
  • Combine the ingredients. In a medium saucepan, combine the granulated sugar, brown sugar, half-and-half, and butter.
  • Bring to a boil. Place over medium heat and bring to a boil, stirring occasionally. Once boiling, stop stirring and lower the heat if needed to maintain a steady boil.
  • Cook to soft-ball stage. Occasionally brush down the inside of the pot with a wet pastry brush and cook until the mixture reaches 230 to 235°F, or the soft-ball stage when a small amount is dropped into cold water, about 10 to 15 minutes.
  • Cool undisturbed. Remove from the heat and let the fudge sit untouched for 1 hour, until it reaches 110°F to 120°F.
  • Beat the fudge. Add the vanilla and maple extract, then beat with a wooden spoon until the mixture thickens and loses some of its gloss. Do not continue beating once it becomes stiff.
  • Spread into the pan. As soon as the fudge begins to hold its shape, spread it into the prepared pan in an even layer.
  • Add the pecans. Sprinkle the pecans over the top and gently press them into the fudge.
  • Chill the fudge. Place the pan in the refrigerator and let the fudge cool for 15 to 20 minutes.
  • Cut and serve. Cut into 1-inch or 2- inch squares, depending on your size preference.

Notes

The photo shows a yield of 18 pieces, but you can cut the fudge into 1 to 2-inch pieces, whatever size you like. Store covered in an airtight container in the refrigerator for up to 1 week so it doesn't dry out, or wrap in a double layer of plastic wrap and freeze in an airtight container for up to 6 months.

Nutrition

Calories: 184kcal | Carbohydrates: 36g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 24mg | Potassium: 55mg | Fiber: 0.3g | Sugar: 35g | Vitamin A: 88IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 0.2mg
Servings: 18 pieces
Calories: 184kcal
Author: Katie Shaw