Easy Penuche Fudge: No-Thermometer Brown Sugar Fudge Recipe

Quick answer: Melt 1 cup butter with 2 cups brown sugar, add a 5 oz. can of evaporated milk and bring to a boil. Cool 30 minutes, stir in vanilla and salt, beat in 3 cups sifted powdered sugar, fold in 1 cup chopped pecans, press into a lined 9×5 loaf pan and chill until set.

Why You’ll Love This Penuche Fudge

• No candy thermometer. The powdered sugar does the thickening, so there’s no temperature to hit.
• Only 7 ingredients. Most are already in your pantry.
• Butterscotch-caramel flavor. A great change from chocolate fudge.
• Make-ahead gift. It slices neatly and packs well into tins and boxes.
• Balanced sweetness. Toasted nuts and a pinch of salt keep it from tasting too sugary.

Recipe at a Glance

Ingredients

• 2 cups (400 g) packed brown sugar
• 1 cup (226 g / 2 sticks) unsalted butter
• 1 can (5 oz.) evaporated milk
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 3 cups (about 360 g) powdered sugar, sifted
• 1 cup pecans or walnuts, roughly chopped
• Non-stick spray, for the pan

Ingredient notes

• Brown sugar: Light brown sugar gives a classic butterscotch flavor; dark brown sugar makes a deeper, more molasses-forward fudge.
• Evaporated milk is not the same as sweetened condensed milk. Use the small 5 oz. can, not the 12 oz. size.
• Sift the powdered sugar. Lumps won’t beat out once they hit the thick mixture, so sifting is the key to smooth fudge.
• Toast the nuts in a dry skillet for 4–5 minutes for extra flavor and crunch. Let them cool before folding in.

How to Make Penuche Fudge (Step by Step)

1. Prepare the pan. Spray a 9×5-inch loaf pan with non-stick spray, then line it with parchment paper or plastic wrap, leaving some overhang so you can lift the fudge out later.
2. Melt the butter and brown sugar. In a heavy-bottomed saucepan over medium-low heat, melt the butter and stir in the brown sugar until it dissolves, about 2–3 minutes.
3. Boil with evaporated milk. Pour in the evaporated milk, stir, and bring the mixture to a boil. As soon as it boils, take the pan off the heat.
4. Let it cool. Set the saucepan aside for about 30 minutes, until the mixture is cool to the touch.
5. Add flavor. Stir in the vanilla and salt.
6. Beat in the powdered sugar. Add the sifted powdered sugar a cup at a time, beating well after each addition, until the mixture is thick and smooth.
7. Fold in the nuts. Stir in the chopped pecans or walnuts, then spread the fudge into the prepared pan and smooth the top.
8. Chill and slice. Refrigerate uncovered for 20–25 minutes, until set. Lift the fudge out using the overhang and cut into small squares.

[IMAGE: Squares of golden-brown penuche fudge studded with pecans on parchment — alt text: “Easy penuche fudge squares with chopped pecans”]

Tips for Perfect Penuche Fudge

• Use a heavy-bottomed pan. It heats evenly and keeps the brown sugar from scorching.
• Don’t skip the cooling step. Adding powdered sugar to a hot mixture makes the fudge runny and greasy.
• Beat in batches. Adding the powdered sugar gradually keeps the texture smooth and makes mixing easier.
• Want firmer fudge? Chill it for 2 hours or more before slicing.
• Wipe the knife. For clean squares, use a sharp knife and wipe it between cuts.

Easy Variations

[INTERNAL LINK: easy chocolate fudge recipe] [INTERNAL LINK: holiday candy recipes]

How to Serve and Gift It

Penuche fudge is a natural fit for the holiday season:

• Add it to a cookie tray alongside shortbread and peanut butter blossoms
• Pack squares into a tin lined with wax paper for an easy homemade gift
• Serve a few pieces with a cup of coffee or hot cocoa
• Wrap individual squares in candy cups for parties and bake sales

[INTERNAL LINK: homemade food gift ideas]

How to Store Penuche Fudge

• Room temperature: Keep in an airtight container, layered with wax paper, for up to 1 week in a cool spot.
• Refrigerator: Store airtight for up to 2 weeks. It will be firmer straight from the fridge.
• Freezer: Wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge.

Frequently Asked Questions

What is penuche fudge?

Penuche is a fudge-like candy made with brown sugar, butter and milk rather than chocolate. The caramelized brown sugar gives it a butterscotch flavor that is often compared to maple.

Do I need a candy thermometer?

Not for this recipe. Traditional penuche is cooked to the soft-ball stage, but this version uses powdered sugar to thicken and set the fudge, so no thermometer is required.

Why is my penuche fudge too soft?

The mixture may not have cooled enough before the powdered sugar was added, or it needs more time in the fridge. Chill it longer, and next time make sure the cooked mixture is cool to the touch first.

Can I make penuche fudge without nuts?

Yes. Simply leave them out, or replace them with toasted coconut, crushed pretzels or toffee bits for texture.

How do I make penuche fudge less sweet?

Use toasted nuts and don’t skip the salt; both balance the sugar. A sprinkle of flaky sea salt on top helps even more.

The Bottom Line

This easy penuche fudge delivers that classic brown-sugar, butterscotch flavor without a candy thermometer or any tricky technique. Melt, boil, cool, beat and chill, and you have a pan of creamy fudge ready for gifting or snacking. Make a batch this week, then try the maple or salted caramel twist next time.

Recipe adapted from 12 Tomatoes, which credits Martha Stewart.

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