Penuche fudge is a simple treat and a favorite in New England. Pronounced “pen NOO chee,” this old-fashioned recipe may have originated in Portugal and was brought to the United States by the Portuguese who settled in Massachusetts and Connecticut to work in the commercial whaling industry. Strangely enough, the confection is also popular in Hawaii; brought to the island by the crews of whaling ships. The fudge gets its distinct tan color from the use of brown sugar; most fudge is made with white sugar. Penuche fudge is also found in some parts of the South, where it may be known as brown sugar fudge candy or creamy praline fudge.
Recipe Servings: 36
Ingredients
- 1 cup light brown sugar, packed
- 2 cups white sugar
- 1 cup whole milk
- 3 Tbsp unsalted butter
- 1½ tsp pure vanilla extract
- 1 cup pecans or walnuts, coarsely chopped (optional)
Directions
- In 3-quart saucepan combine brown sugar, white sugar, and milk and bring to a boil over medium high heat stirring constantly.
- Reduce heat to medium and continue cooking without stirring until mixture reaches softball stage at 236°F.
- Remove pan from heat and add butter and vanilla but don’t stir.
- Let mixture cool without stirring until it reaches 110°F, about 20 minutes.
- While mixture cools butter an 8-inch square pan and set aside.
- When mixture has cooled beat with wooden spoon until butter is fully incorporated and mixture starts to thicken.
- Quickly pour fudge into buttered pan before it becomes too solid.
- If using nuts quickly stir them into fudge right before pouring into prepared pan.
- Let cool completely before cutting into 1-inch squares.
- Store in covered container in refrigerator.
Notes
Making fudge requires the use of a candy thermometer.
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