Ingredients with Measurements:
- 2 cups brown sugar
- 1 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups powdered sugar
Special equipment needed:
- Candy thermometer
- 8x8 inch baking dish
- Parchment paper
Step-by-step instructions:
1. Line an 8x8 inch baking dish with parchment paper.
2. In a medium saucepan, combine brown sugar, granulated sugar, heavy cream, and unsalted butter. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Insert a candy thermometer and continue to cook, stirring occasionally, until the mixture reaches 236°F (soft ball stage).
4. Remove from heat and stir in vanilla extract and salt.
5. Let the mixture cool for 5 minutes.
6. Using an electric mixer, beat the mixture until it thickens and loses its shine (about 5-7 minutes).
7. Add powdered sugar and continue to beat until the mixture is thick and creamy.
8. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
9. Let the fudge cool at room temperature for at least 2 hours or until set.
10. Once set, cut the fudge into squares and serve.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Cooling time: 2 hours
5. Temperature:
Cook the mixture until it reaches 236°F (soft ball stage).
Serving size:
This recipe makes about 16-20 pieces of fudge.
Nutritional information:
Calories: 220 per piece
Total Fat: 9g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 40mg
Total Carbohydrates: 36g
Dietary Fiber: 0g
Sugar: 35g
Protein: 0g
Substitutions for ingredients:
- You can use light brown sugar instead of dark brown sugar.
- You can use salted butter instead of unsalted butter, but omit the salt in the recipe.
Variations:
- Add 1 cup of chopped nuts (such as pecans or walnuts) to the fudge mixture before pouring it into the baking dish.
- Add 1/2 cup of mini chocolate chips to the fudge mixture before pouring it into the baking dish.
- Add 1/4 cup of cocoa powder to the fudge mixture for a chocolate penuche fudge.
Tips and tricks:
- Use a candy thermometer to ensure the fudge reaches the correct temperature.
- Beat the fudge mixture until it loses its shine to ensure a creamy texture.
- Let the fudge cool at room temperature for at least 2 hours before cutting it into squares.
Storage instructions:
Store the fudge in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
This fudge does not need to be reheated.
Presentation ideas:
- Serve the fudge on a platter with a dusting of powdered sugar.
- Arrange the fudge squares on a cake stand for a festive presentation.
Garnishes:
- Sprinkle chopped nuts or mini chocolate chips on top of the fudge squares.
- Drizzle melted chocolate on top of the fudge squares.
Pairings:
- Serve the fudge with a cup of hot cocoa or coffee.
- Pair the fudge with a glass of milk.
Suggested side dishes:
This fudge is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the fudge is too soft, it may not have reached the correct temperature. Cook the mixture a few degrees higher next time.
- If the fudge is too hard, it may have been cooked too long. Cook the mixture a few degrees lower next time.
Food safety advice:
- Use a candy thermometer to ensure the fudge reaches the correct temperature to prevent bacterial growth.
- Store the fudge in an airtight container to prevent contamination.
Food history:
Penuche fudge is a classic American candy that originated in New England in the early 1900s. It is made with brown sugar, cream, butter, and vanilla extract.
Flavor profiles:
Penuche fudge has a rich, caramel flavor with a creamy texture.
Serving suggestions:
Serve penuche fudge as a dessert or give it as a gift during the holidays.
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