Easy Penuche Recipe

This wonderfully easy Penuche recipe will blow you away with it’s amazing brown sugar flavor and creamy texture! This Penuche Fudge is perfect for the holidays and a tasty addition to cookie trays and dessert tables!

What Is Penuche?

If you’ve never tried penuche or possibly never even heard of it before, you’re in for a treat today.

Penuche is commonly referred to as “brown sugar fudge” because unlike most fudge recipes, penuche calls for a combination of brown sugar and granulated sugar or, like this recipe,  brown sugar and powdered sugar. It’s a bit of a misnomer however because penuche isn’t really fudge – it’s candy.

It’s simpler to refer to this as a fudge recipe though because the texture is just like fudge and it’s just as addicting 🙂

Traditional penuche is a pain to make. Totally worth it, but a pain. Since we’re closing in on Christmas here, I’m going to assume you guys are looking for simpler holiday recipes, just as I am during this busy time.

This easy penuche fudge recipe packs the same delicious flavor as traditional recipes but is made without the hand beating or the use of a candy thermometer.

More Christmas Candy Recipes

There is no better season than the holidays for sharing and giving yummy treats to friends and family! Here are some more of our favorites:

1. Peanut Butter Fudge
2. Peppermint Fudge
3. Buttermilk Pecan Pralines
4. Divinity Candy
5. Homemade Gumdrops
6. M&Ms Marshmallow Dream Bars

What You’ll Need

Just 6 ingredients in this easy penuche recipe you guys – SIX. The magic starts with butter and brown sugar. Use the very best quality ingredients for the very best penuche. I use Challenge butter – it’s the brand I’ve used and trusted for years and years. Made with 100% real cream, it’s my butter of choice. As always, you can find the full printable recipe at the end of this post. Let’s take a look at what you’ll need:

• unsalted butter
• brown sugar
• whole milk
• vanilla extract
• powdered sugar
• chopped pecans

How To Make Penuche

1. Spray a 9 x 5 inch loaf pan cooking spray and line with parchment paper. Set aside.
2. Melt butter in a heavy bottomed saucepan.
3. Stir in the brown sugar and cook for 2 minutes, stirring constantly.
4. Gently pour in the milk and bring to a boil.
5. Remove from heat and let cool for 30 to 40 minutes, or until the mixture is lukewarm or at room temperature.
6. Stir in the vanilla extract.
7. Stir in powdered sugar, one to one-half cup at a time, stirring until completely combined.
8. Stir in chopped pecans.
9. Spoon into the prepared pan and top with additional pecans if desired.
10. Cover and cool until firm.
11. Cut into squares and store in the refrigerator in an airtight container.

After the butter and brown sugar are melted together in a heavy bottomed 2 quart saucepan, in goes the ingredient that surprises most people – milk. Penuche can be made with half-and-half or milk – depending on the recipe. This is just one more variance from a typical “fudge” recipe.

Once the butter-brown sugar-milk mixture is brought to a boil, it is removed from heat and sits out until it cools to about room temperature. Next the vanilla extract goes in and finally, the powdered sugar to thicken it up and give it that fudge like texture just like I did for this Outrageous Peanut Butter Fudge.

Finally, you just let it cool until the candy has set up. This quick and easy penuche recipe is a fabulous addition to holiday trays, makes the most delectable neighbor and teacher gifts and is sure to be appreciated by all.

Tips to Making the Best Penuche

• I used a 9 x 5 loaf pan. This recipe can also be made in an 8 or 9-inch square pan if you prefer.
• Pecans are my nut of choice but this recipe is also delicious with walnuts.
• This penuche is very sweet so cut into small squares.

Storage Information

Room Temperature or Refrigerator: Penuche can be stored in an airtight container in the refrigerator for up to 2 weeks.

To Freeze: Transfer to a freezer safe container using pieces of parchment to separate the layers. Penuche can be frozen for up to 3 months. Thaw at room temperature or in refrigerator.

More Christmas Candy Recipes

1. Martha Washington Candy
2. Christmas Crack Recipe
3. Toffee
4. Chocolate Peanut Butter Balls with Rice Krispies
5. Chocolate Pretzel Peanut Butter Balls
6. Divinity Candy
7. Maple Nut Fudge

How To Make Penuche

Print Pin

5 from 33 votes

Easy Penuche

This wonderfully easy Penuche recipe will blow you away with it’s amazing brown sugar flavor and creamy texture! Perfect for the holidays and a tasty addition to cookie trays and dessert tables!

Course Dessert

Cuisine American

Keyword penuche, penuche fudge

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 60 pieces

Calories 101kcal

Author Trish – Mom On Timeout

Ingredients

• 1 cup unsalted butter plus additional for buttering parchment
• 2 cups packed brown sugar
• ½ cup whole milk
• 1 teaspoon vanilla extract
• 3 ½ to 4 cups sifted powdered sugar
• 1 ½ cups coarsely chopped pecans plus additional for topping if desired

Instructions

• Spray a 9 x 5 inch loaf pan with cooking spray and line with parchment paper. Set aside.
• Melt butter in a heavy bottomed 2 quart saucepan over medium-low heart, stirring as needed.
  1 cup unsalted butter
• Stir in the brown sugar and cook for 2 minutes, stirring constantly.
  2 cups packed brown sugar
• Gently pour in the milk and stirring constantly, bring mixture to a boil.
  ½ cup whole milk
• Remove from heat and let cool for 30 to 40 minutes, or until the mixture is lukewarm or at room temperature.
• Stir in the vanilla extract.
  1 teaspoon vanilla extract
• Stir in powdered sugar, one to one-half cup at a time, stirring until completely combined. Add powdered sugar just until the mixture is thick and has the consistency of fudge. (It wall harden as it chills.)
  3 ½ to 4 cups sifted powdered sugar
• Stir in coarsely chopped pecans.
  1 ½ cups coarsely chopped pecans
• Spoon into the prepared loaf pan and top with additional pecans if desired.
• Cover and cool until firm.
• Cut into squares and store in the refrigerator in an airtight container.

Video

Notes

Storage Information

Room Temperature or Refrigerator: Penuche can be stored in an airtight container in the refrigerator for up to 2 weeks.

To Freeze: Transfer to a freezer safe container using pieces of parchment to separate the layers. Penuche can be frozen for up to 3 months. Thaw at room temperature or in refrigerator.

Nutrition

Calories: 101kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 3mg | Potassium: 24mg | Fiber: 1g | Sugar: 14g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

Disclosure: I was compensated for this post by Challenge Butter. All opinions are, as always, 100% my own. Thank you to my readers for supporting the brands that make Mom On Timeout possible!