Penuche Fudge

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!

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