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Penuche (Brown Sugar Fudge)

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Makes about 36 squares 1x

Time about 1 hour (mostly inactive) plus 2 hours cooling

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Ingredients

  • 2 cups brown sugar
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 2 tablespoons butter, cut into small pieces

Instructions

  1. In a medium, heavy-bottomed saucepan, whisk together brown sugar and cream until all sugar is moistened. Place over medium-high heat and, stirring once or twice, bring mixture to a boil. Stop stirring and continue to cook, checking frequently with instant-read thermometer, until mixture reaches 236-238°F, about 5 to 10 minutes. Do not allow mixture to reach 240 degrees.
  2. Remove from heat. Dot surface with butter and sprinkle with salt. Allow mixture to cool in saucepan until mixture reaches 110 degrees, about 30 to 45 minutes. While it cools, line a loaf pan with parchment and spray parchment lightly with cooking oil.
  3. Using wooden spoon or rubber spatula, vigorously beat mixture until it stiffens and lightens in color, about 2 to 3 minutes. Transfer to prepared loaf pan and smooth top. Allow to cool at room temperature until set, about 2 hours. Remove from pan, cut into 1-inch squares, and serve. Penuche will keep at room temperature for up to 1 week.

Recipe variations

Boozy Penuche

In step 3, add 1 tablespoon rum, brandy, or bourbon to cooled mixture just before beating it.