Penuche fudge offers a delightful departure from traditional chocolate varieties, characterized by its rich, caramel-like flavor derived primarily from brown sugar. This confection has a smooth, creamy texture. Often enjoyed plain, penuche can also incorporate nuts like pecans or walnuts for an added textural dimension. Its unique taste and satisfying consistency make it a popular choice for those seeking a sweet indulgence with a butterscotch essence.
Gathering Your Penuche Essentials
Crafting penuche fudge begins with assembling ingredients and tools. Key ingredients include dark or light brown sugar for its signature caramel notes, granulated sugar for structure, whole milk or half-and-half for creaminess, and unsalted butter for richness. Vanilla extract adds depth to the flavor. Optional additions like chopped pecans or walnuts can be stirred in for texture.
Essential tools include a heavy-bottomed saucepan for even heat distribution and to prevent scorching. A candy thermometer is crucial for accurate temperature monitoring, vital for successful fudge making. Measuring cups and spoons ensure precise ingredient quantities, while a sturdy wooden spoon is ideal for stirring. An 8×8 or 9×9 inch pan, often lined with parchment paper, is used to shape and set the fudge.
Crafting Your Penuche Fudge Step-by-Step
Prepare an 8×8 or 9×9 inch pan by lining it with parchment paper, leaving an overhang to easily lift the fudge later, then lightly grease it. In a heavy-bottomed saucepan, combine brown sugar, granulated sugar, milk, butter, and a pinch of salt. Stir these ingredients over medium-low heat until the sugars dissolve and the mixture boils.
Once the mixture reaches a rolling boil, stop stirring to prevent premature sugar crystallization. Continue cooking, monitoring the temperature with a candy thermometer, until the mixture reaches the soft-ball stage (234°F to 240°F / 112°C to 116°C). This stage means a small amount dropped into cold water forms a soft, pliable ball. Remove the pan from heat immediately.
Add vanilla extract and any optional nuts, but do not stir. Allow the mixture to cool undisturbed to 110°F to 130°F (43°C to 54°C). This controlled cooling encourages small, uniform sugar crystals, vital for a smooth, creamy texture. Stirring too early can cause larger crystals to form.
Once cooled, beat the mixture vigorously with a wooden spoon or stand mixer. This agitation promotes rapid formation of tiny sugar crystals, preventing graininess. Continue beating until the fudge loses its glossy sheen, becomes opaque, lightens in color, and thickens significantly. This phase takes several minutes, and the mixture will become noticeably harder to stir.
Quickly pour the thickened fudge into the prepared pan, spreading it evenly. Allow it to set completely at room temperature or in the refrigerator for at least an hour before cutting into squares. Refrigerating accelerates setting, but room temperature storage is often suggested for optimal texture. For neat slices, run a knife under hot water between cuts.
Ensuring Penuche Perfection
Achieving smooth, creamy penuche fudge requires precise control over sugar crystallization. Grainy texture often results from large sugar crystals forming prematurely. To prevent this, avoid stirring the mixture once it boils. Stray sugar crystals on the pan’s sides can “seed” the solution; use a wet pastry brush to wash them down during boiling.
An accurate candy thermometer reading is essential for the right consistency. Cooking to the soft-ball stage (234°F to 240°F) ensures correct sugar concentration. Cooling the fudge to 110°F-130°F without disturbance before beating allows for controlled formation of fine sugar crystals. Beating too early, while the mixture is hot, encourages larger crystals and graininess.
Humidity also influences fudge making. On humid days, cook the fudge a degree or two higher to compensate for moisture. If fudge fails to set, it usually means it wasn’t cooked to a high enough temperature. Reheating with a splash of cream and bringing it back to the correct temperature can sometimes salvage it, though this risks crystallization. Overcooking can make fudge too hard or crumbly.
Keeping Penuche Fresh
Proper storage is essential to maintain penuche fudge quality. Once set and cut, store it in an airtight container to prevent drying. Place parchment or wax paper between layers to prevent sticking.
For optimal taste and texture, store penuche fudge at room temperature. It remains fresh for one to two weeks this way. Refrigerating can draw out moisture, potentially leading to a drier texture, but extends shelf life to two to three weeks.
For longer storage, penuche fudge can be frozen. Wrap it tightly in plastic wrap, then aluminum foil, and place in a freezer-safe bag or container. This preserves quality for up to three to six months. Thaw frozen fudge in the refrigerator for a few hours or at room temperature until soft before serving.