Erin’s Recipe Rundown
Texture: Creamy, melt-in-your-mouth softness.
Taste: Rich butterscotch with a hint of vanilla.
Ease: Penuche fudge can be tricky to get just right, but I’ve added a bunch of tips to this recipe to ensure success. Use a candy thermometer and be sure to follow all the instructions carefully!
Top Tips: A candy thermometer and stirring at just the right time are the two surefire ways to get the perfect penuche!
Would I make these again? Definitely! I love all of the recipes from my Grandma’s church cookbook and this one is no exception! This penuche vanilla fudge is a fun vintage recipe, plus it’s beyond delicious.
xoxo erin
Old-fashioned penuche is classic Christmas candy at its finest! This penuche vanilla fudge stands out from the crowd on dessert tables and is always a welcomed surprise when gift-giving during the holidays.
Penuche is made from brown sugar, butter, milk, and vanilla which creates a deep butterscotch flavor with the perfect balance of vanilla. This creamy vintage fudge recipe will be a hit this Christmas!
Here is the original recipe from my Grandma’s friend, Linda Lou Bennett:
Featured Comment
From Johanna: “This is quite literally the most addictive fudge! It was easy to make. I did hesitate to make it initially because it seemed so different from the “normal” fudge process, but I am so happy I did. I found you on TikTok and have used many of your recipes. I have multiple celiacs in the family, so finding your amazing recipes has been such a blessing. Thank you!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Penuche Vanilla Fudge
- Make-Ahead/Storage/Freezing Instructions
- Why is my penuche vanilla fudge grainy or too soft?
- Can I add mix-ins to the penuche vanilla fudge?
- What’s the best way to cut the fudge to keep it neat and looking good?
- More Candy Recipes
- Penuche Vanilla Fudge Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this penuche vanilla fudge. See the recipe card below for exact measurements.
- Granulated sugar: Two kinds of sugar make this fudge what it is. The granulated sugar sweetens the fudge and helps create its thick, rich texture.
- Brown sugar: Brown sugar is irreplaceable in this one! It creates the classic penuche flavor by giving it notes of butterscotch and caramel.
- Milk: I use whole milk in this recipe. It adds moisture and helps prevent the sugars from burning.
- Butter: Butter adds richness and delicious flavor to the fudge. Make sure it’s room temperature so it melts quickly!
- Corn syrup: No one wants grainy fudge! The corn syrup helps prevent the sugar from crystallizing and causing graininess.
- Salt: A little salt balances out the sweetness of the sugar and corn syrup to create the best flavor profile.
- Vanilla: The penuche needs the pure vanilla extract for the full effect. It enhances the sweetness and flavor of the brown sugar.
You might also like these recipes from the same church cookbook for caramels, English toffee, nougat, peanut brittle and pecan log.
How to Make Penuche Vanilla Fudge
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
- In a large heavy-bottomed saucepan: Add both kinds of sugar, milk, 4 tablespoons of butter, corn syrup, and salt. Stir constantly over medium heat until it hits a rolling boil. Attach a candy thermometer and stop stirring. DO NOT STIR NOW – stirring will cause sugar crystallization and it will become grainy. Continue to cook over medium heat until it reaches exactly 238°F (about 5-10 minutes).
- Place in cool water: Immediately move the saucepan to a heat-safe bowl of cool water. The sink will work if you don’t have a big enough bowl! Make sure you don’t get any water into the fudge. Add the last 2 tablespoons of butter, but still DON’T STIR IT. Cool the fudge to 125°F (about 20 minutes depending on the temperature of the water).
- Cool and thicken the fudge: Once it’s cooled to 125°F, add the vanilla and stir vigorously with a wooden spoon until it thickens just slightly and starts to lose its shine (about 3-5 minutes). This step is important to ensure the right texture!
- Transfer to a prepared pan: Pour the fudge into a parchment lined pan and use a silicone spatula to spread it out. You want to press it into an even layer, then let the fudge set completely before slicing (about 1 hour). Slice and enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-ahead: This one keeps for up to 1 week making it a great make-ahead option for the holidays!
To Store: Store fudge in an airtight container in the fridge for up to 1 week. You can separate layers with parchment or wax paper to prevent sticking.
To Freeze: Wrap fudge tightly with plastic wrap and place in an airtight container or freezer bag (remove as much air as possible). Freeze for up to 3 months. Thaw in the fridge overnight, then let the fudge sit out at room temperature before serving.
Why is my penuche vanilla fudge grainy or too soft?
Graininess happens when the sugar crystallizes, usually due to stirring or not stirring at the wrong times. The penuche will turn out too soft if it doesn’t get hot enough, but keep in mind that if it gets too hot, it will be dry and crumbly. With candy it’s all about temperature so you want to cook it to that perfect 238°F (soft ball stage).
Can I add mix-ins to the penuche vanilla fudge?
Yes! You can add chopped nuts, toffee bits, mini chocolate chips, and more. Just stir them in right before pouring the fudge into the pan.
What’s the best way to cut the fudge to keep it neat and looking good?
The best way to ensure clean lines when you cut the fudge is to use a sharp knife, warm it under hot water, and then dry it before cutting. For best results, repeat these steps before each cut.
More Candy Recipes
Penuche Vanilla Fudge
Ingredients
- 1 ½ cups (300g) granulated sugar
- 1 cup (213g) light brown sugar
- ⅔ cup (160ml) whole milk
- 6 tablespoons butter divided and room temperature
- 2 teaspoons corn syrup
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Line an 8” square pan with parchment paper.
- Fill a large heat-safe bowl (large enough to fit your saucepan) with cool water and set aside. If you don’t have a large enough bowl, your sink will work!
- Add the granulated sugar, brown sugar, milk, 4 tablespoons butter, corn syrup, and salt to a large heavy bottomed saucepan.
- Set the pan over medium heat and stir constantly until the mixture is at a rolling boil.
- Attach a candy thermometer to the pan and stop stirring– do not stir again or your fudge may crystalize and turn grainy.
- Cook the fudge over medium heat for 5-10 minutes, or until it reaches the soft ball stage– exactly 238F.
- Immediately remove the pan from the heat and carefully place it in the bowl of cool water, making sure not to get any water in the fudge.
- Add the remaining 2 tablespoons butter to the fudge but do not stir.
- Allow the fudge to cool to 125F (about 20 minutes, depending on the temperature of your water). Once cooled, add the vanilla and stir vigorously with a wooden spoon until the fudge thickens just slightly and starts to lose its shine– about 3-5 minutes. This is a workout but it’s an important step to ensure the fudge has the correct texture.
- As soon as the fudge thickens and turns a bit more pale, transfer it to the parchment paper lined pan and use a silicone spatula to press it into an even layer.
- Allow the fudge to set completely before slicing– about 1 hour.
This is quite literally the most addictive fudge! It was easy to make. I did hesitate to make it initially because it seemed so different from the “normal” fudge process, but I am so happy I did. I found you on TikTok and have used many of your recipes. I have multiple celiacs in the family, so finding your amazing recipes has been such a blessing. Thank you!
Yay! We’re so happy to hear how much you loved this recipe, Johanna! Thank you for taking the time to share your positive feedback with us!
Is there another option for corn syrup?
Hi there, we haven’t tried any substitutes for the corn syrup. You could try honey or another syrup (maple, agave, etc.) though it may have some impact on taste/texture. If you decide to give it a try, we’d love to hear how it goes!
What’s a replacement for corn syrup? I can’t eat that, and anyway, I can’t buy that in my part of the world.
Hi Evelina, we haven’t tried any substitutes for the corn syrup. You could try honey or syrup (maple, agave, etc.) though it may have some impact on taste/texture. If you decide to give it a try, we’d love to hear how it goes!
Can these be made dairy free in addition to being gluten free?
Hi Robin, we haven’t made these dairy-free ourselves. You would want to try a dairy-free milk with a similar fat content to whole milk, such as full-fat coconut milk, plus vegan butter. If you decide to give it a try, we’d love to hear how it goes!
Can this be made with dairy free milk and butter?
Hi Kari, we haven’t tested this recipe out with dairy-free products. You’d want to try a dairy-free milk with a similar fat content to whole milk, like full-fat coconut milk, and vegan butter. We’d love to hear how it goes!