Brown Sugar Penuche Fudge Recipe | Endlessly Inspired (2024)

FAQs

What is the difference between fudge and penuche? ›

Penuche often has a tannish color, and is lighter than regular fudge. It is formed by the caramelization of brown sugar; thus, its flavor is said to be reminiscent of caramel. Nuts, especially pecans, are often added to penuche for texture, frequently in the making of penuche candies.

pə-ˈnō-chə : fudge made usually of brown sugar, butter, cream or milk, and nuts.

According to Merriam-Webster, however, the word penuche comes from the Mexican Spanish word panocha, which means raw sugar.

Ingredients & substitutions

Heavy cream – This is what gives it a creamy texture and adds a little more fat. You can also substitute the cream for whole milk.

Avoid crystallization

During cooking, sugar crystals can stick to the sides of the pan. If you stir the mixture, these crystals could fall in and crystallize a part of the sugar again.

The origins of Penuche Fudge can be traced back to traditional fudge-making techniques that have been passed down through generations. The use of brown sugar in place of traditional chocolate ingredients likely stems from the availability of ingredients in different regions.

Minced oaths are commonly formed by alteration of a curse word. It often alters the ending of the word, such as "darn" for "damn", or "fudge" for "f*ck".

The kind of brown sugar you would find in cafés to sweeten your coffee, for us Italians is zucchero di canna- literally, cane sugar, as it also sometimes referred to in English.

National Penuche Fudge Day on July 22nd recognizes the creamy candy with an Italian name. If you like maple flavor, this nut-filled fudge is for you! Hands down the best fudge out there to make.

The exact origin and inventor of this delicious confection are hotly debated. However, many believe the first batch of fudge was created by accident when American bakers “fudged” a batch of caramels. Hence the name “fudge.”

What is seized fudge? ›

Does your fudge have a gritty or grainy texture? The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up.

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture. Cool the mixture until it reads 120° F on the thermometer—no stirring. This can take 1 to 1/2 hours.

Evaporated Milk – With a similar consistency, you can use a 1-to-1 swap of evaporated milk for heavy cream in most sweet and savory dishes. Its flavor is richer with unique caramelized tones and is not a lower-fat option, but evaporated milk makes do in a pinch.

By most accounts, the first batch of fudge was concocted in Baltimore in the 1880s. By the turn of the century, fudge-making arrived on Mackinac Island in northern Michigan, which today has a legitimate claim as the modern day fudge capital.

Fudge-making has evolved a variety of flavors and additives. The favored flavors vary by location: in the United States, chocolate is a default flavor, with peanut butter and maple as alternatives. When it is made from brown sugar, it is called penuche and is typically found in New England and the Southern States.

Although the two are made from similar ingredients, they'll wind up with different consistencies. Ganache might solidify slightly but will remain smooth as a filling or icing. Fudge, meanwhile, will be soft enough to easily bite into while being solid enough to hold its shape after it has time to set up.