Table of Contents
hide
Ingredients
- Unsalted Butter 227g / 2 sticks / 1 pound: Provides a rich, creamy base for the fudge.
- Brown Sugar 400g / 2 cups: Adds a deep caramel flavor.
- Powdered Sugar 375g / 3 cups, sifted: Ensures a smooth and sweet texture.
- Vanilla Extract 1 tsp: Enhances the overall flavor profile.
- Evaporated Milk 1 can, 5 oz. / 0.3 pounds: Adds creaminess and helps to set the fudge.
- Pecans or Walnuts 120g / 1 cup, roughly chopped: Optional, adds a delightful crunch.
- Non-stick Spray as needed: For greasing the pan.
- Salt 1/4 tsp: Balances the sweetness and enhances the flavors.
Instructions
-
Grease a 9×5-inch loaf pan with non-stick spray and line with parchment paper.
-
Whisk butter and brown sugar over medium-low heat until melted, about 2-3 minutes.
-
Add evaporated milk and bring the mixture to a boil. Let it cool for 30 minutes.
-
Mix in vanilla extract and salt, then beat in powdered sugar until smooth.
-
Fold in chopped nuts and transfer the mixture to the prepared loaf pan.
-
Refrigerate for 20 to 25 minutes until set, then slice and serve.
Notes
– For a nut-free version, simply omit the nuts.
– Substituting milk chocolate can add a different flavor twist.
– Store in an airtight container to keep it fresh.
This Easy Penuche Fudge Recipe has brought countless moments of joy to my family. I’m confident it will become a favorite in your home as well. Happy cooking!