Meaningful Eats
Penuche Vanilla Fudge
16
This penuche vanilla fudge recipe comes from a treasured church cookbook that my Grandma and her friends created together back in the 70s!Melt-in-your-mouth fudge with rich butterscotch and a hint of vanilla — this classic candy recipe is perfect for the holidays (or anytime)!
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.
Notes
Candy thermometer: It’s important to use a candy thermometer to get the correct temperature. If the mixture is too hot or cold, the fudge won't set properly and the texture will be off.
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 it sit out at room temperature before serving.
Nutrition
Calories: 172kcal | Carbohydrates: 34g | Protein: 0.4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 115mg | Potassium: 36mg | Sugar: 34g | Vitamin A: 148IU | Calcium: 26mg | Iron: 0.1mg