Classic Penuche Brown Sugar (Print Version)

Smooth, caramel-flavored brown sugar confection with optional nuts, great for gifting or coffee moments.

# What You'll Need:

→ Fudge Base

01 - 2 cups (packed) light brown sugar
02 - 1 cup granulated sugar
03 - 3/4 cup whole milk
04 - 1/2 cup unsalted butter, cut into cubes
05 - 1/4 teaspoon fine sea salt

→ Flavor & Finish

06 - 1 1/2 teaspoons pure vanilla extract
07 - 1 cup chopped pecans or walnuts (optional)

# Directions:

01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal, and lightly butter the paper.
02 - In a medium heavy-bottomed saucepan, combine light brown sugar, granulated sugar, milk, butter, and sea salt. Place over medium heat and stir until sugars dissolve and mixture begins to boil gently.
03 - Attach a candy thermometer to the saucepan. Without stirring, cook the mixture until it reaches 238°F (114°C), approximately 10–12 minutes.
04 - Remove saucepan from heat and allow mixture to cool undisturbed for 10 minutes.
05 - Add vanilla extract. Using a wooden spoon or low-speed electric mixer, beat the mixture until thickened, dull, and holding shape, about 5–8 minutes.
06 - If desired, fold in chopped pecans or walnuts evenly.
07 - Immediately pour the mixture into the prepared pan and smooth the surface with a spatula.
08 - Allow to set at room temperature for at least 1 hour, until firm.
09 - Lift fudge from pan using parchment overhang and cut into 1-inch squares.

# Expert Suggestions:

01 -
  • It actually tastes like caramel without any fancy techniques—just patient heat and good timing.
  • The texture somehow stays creamy and almost melts the moment it touches your tongue, which is harder to achieve than it sounds.
  • You can make it nut-free or add pecans, and it still feels intentional either way.
02 -
  • The soft-ball stage is real and matters—if you skip the thermometer and guess, you'll either get grainy fudge or something that never sets properly.
  • Beating the fudge is what transforms it from a liquid into something smooth and creamy, so don't rush this step or stop too early.
03 -
  • Toasting your nuts in a dry skillet for 3 to 4 minutes before folding them in deepens their flavor and gives the fudge a more complex taste.
  • If you accidentally beat the fudge too long and it stiffens in the pan, gently reheat it with a splash of milk and start over—it's salvageable.
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