Buttery Penuche Brown Sugar Fudge
Indulge in the melt-in-your-mouth magic of Buttery Penuche Brown Sugar Fudge, a classic sweet treat that’s as rich as it is irresistible. This recipe combines the caramel-like depth of light brown sugar with the silky texture of heavy cream and the creamy sweetness of sifted powdered sugar. A generous dose of butter and a touch of vanilla extract elevate this fudge to a buttery, toffee-like perfection. Prepared in just 30 minutes and requiring no candy thermometer, this easy-to-make confection is perfect for novice and experienced candy makers alike. Serve these soft, square bites of heaven at holiday gatherings, gift them in pretty boxes, or keep a stash for indulgent snacking moments. With its creamy texture and nostalgic flavor, this brown sugar fudge is sure to become a favorite for fudge lovers everywhere.
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Ingredients
- 6 tablespoons Unsalted butter
- 2 cups Light brown sugar, packed
- 0.5 cup Heavy cream
- 0.25 teaspoon Salt
- 2.5 cups Powdered sugar, sifted
- 1.5 teaspoons Vanilla extract
Directions
Step 1
Line an 8x8-inch square baking pan with parchment paper or foil, leaving a slight overhang for easy removal. Lightly grease the lining with butter or non-stick spray.
Step 2
In a medium saucepan, melt the unsalted butter over medium heat.
Step 3
Stir in the packed light brown sugar, heavy cream, and salt. Continue stirring until the mixture begins to bubble around the edges. Reduce the heat to low and let it simmer gently for 5 minutes, stirring occasionally.
Step 4
Remove the saucepan from heat and let it cool slightly for 5 minutes.
Step 5
Add the vanilla extract to the saucepan and mix well.
Step 6
In a large mixing bowl, sift the powdered sugar to remove any lumps.
Step 7
Pour the slightly cooled brown sugar mixture over the powdered sugar in the bowl. Beat with a hand mixer or use a wooden spoon until the mixture is smooth, creamy, and slightly thickened.
Step 8
Quickly transfer the fudge mixture into the prepared pan, spreading it evenly with a spatula.
Step 9
Allow the fudge to cool at room temperature for about 2 hours, or refrigerate for 1 hour, until firm.
Step 10
Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut it into 1-inch squares to serve.
Step 11
Store the fudge in an airtight container at room temperature for up to one week, or refrigerate for longer storage.
Nutrition Facts
| Serving size | (914.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3728.8 |
| Total Fat 112.0g | 0% |
| Saturated Fat 66.0g | 0% |
| Cholesterol 306mg | 0% |
| Sodium 757.2mg | 0% |
| Total Carbohydrate 696.2g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 691.2g | |
| Protein 1.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 353.9mg | 0% |
| Iron 3.1mg | 0% |
| Potassium 569.6mg | 0% |
Source of Calories