Penuche Fudge is a delicious, buttery, melt-in-your-mouth confectionery made with just 5 ingredients! Slightly adapted from a Yankee Magazine recipe

Penuche Fudge: a delectable, melt-in-yo-mouth, buttery, creamy confectionery made with sugar, sugar, and more sugar, plus some milk, a little butter and pure vanilla extract.  It tastes like absolute heaven but will make you go into a three day sugar coma (because of all the sugar) if you eat more than two pieces.  That is the actual Merriam-Webster Dictionary definition, no kidding.  Go look it up…I’ll wait right here while eating a piece of this…

Penuche fudge came into my life when I first moved to the New England area.  My first thought was that the taste is very similar to pralines, but the texture is different.  This fudge is softer, smoother, and creamier than any praline I’ve ever eaten.  I was curious, to say the least, about this newfound sweet of mine and had never heard of it or encountered it back home in South Florida.  To be honest, I don’t remember having any kind of fudge in the Sunshine State.  I guess fudge just ain’t a Florida thang.  Although, when I moved to Knoxville Tennessee for college, I ate all sorts of fudge.  I think it’s a state law if you live in Tennessee, you have to eat a ton of this sweet concoction, because it’s literally sold everywhere.  My favorite place to buy it was the Fudge Shoppe of the Smokies in Gatlinburg where they sell it by the big ol’ slab that takes a full 2 months to eat and are available in about 50 million different varieties.  Oh man, those were good times when I was a college student and able to eat whatever I wanted to and not gain one single ounce of jiggly fat.  I’m not a bitter older woman though, who now has to exercise for an hour or so to offset a teeny bite of fattening junk food.  No, I’m not bitter at all.

Back to this delicious penchue fudge, while searching for a recipe, I was determined to find one that didn’t use canned condensed milk.  Not that I have anything against condensed milk, but I wanted to be able to use the humanely raised, organic, grass-fed raw milk that I buy from a family owned dairy farm down the street from me.  Doing a little internet research (thanks Google!), I found this recipe from Yankee Magazine that uses regular milk.  It’s a fantastic recipe and the only thing I changed was leave out the pecans.  Please note, I love pecans to death but I like penchue fudge that’s made with walnuts or just left plain, because that’s the way I’ve eaten it in New England.  This recipe is also very easy to make but I did notice the Yankee Magazine instructions left out how the mixture can seize up on you quicker than you can say “WTF”, which is exactly what I said when it happened to me.  Seriously, you will be standing there having a good old time, stirring the cooled down fudge and minding your own business, when all of a sudden, BOOM!!  It will become rock hard in a matter of a nanosecond.  Keep that in mind as you are a-stirring.

Hope you all have a wonderful Merry Christmas week and make lots of Penuche Fudge to eat as you’re sitting in front of a fire, sipping on hot chocolate, and waitin’ on Santa to show up (’cause that’s what I’m gonna do!)

5.0 from 6 reviews

Penuche Fudge

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

A delicious, buttery, melt-in-your-mouth confectionery made with just 5 ingredients!

Author: slightly adapted from Yankee Magazine's Pecan Penuche Fudge

Serves: 36 pieces

Ingredients

• 1 cup light brown sugar, packed
• 2 cups white sugar
• 1 cup whole milk
• 3 TB unsalted butter
• 1½ tsp pure vanilla extract

Instructions

1. In a 3-quart saucepan combine both sugars and the milk and bring to a boil over medium-high heat, while stirring constantly. Reduce heat to medium and continue cooking mixture, without stirring, until it reaches the soft-ball stage, 236 degrees F. Remove saucepan from the heat and add the butter and vanilla, but do not stir. Let the mixture cool without stirring until it reaches 110 degrees F, about 20 minutes.
2. While the mixture is cooling, butter an 8-inch-square pan. Set aside. Once the mixture has cooled, beat with a wooden spoon until the butter is fully incorporated and mixture starts to thicken. Quickly pour the mixture into the pan before it becomes too solid. Let cool completely before cutting into 1-inch squares. Store leftovers in a covered container in the refrigerator.
3. Enjoy the sugar rush!!

3.5.3208

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