Penuche Fudge

01Method

1. 1

   Place the dark brown sugar, granulated sugar, milk, butter, and salt together in a medium saucepan (roughly 3-quart capacity).

2. 2

   Set the saucepan over medium-low heat. Allow the mixture to come to a boil, which takes approximately 10 minutes. Stir gently with a wooden spoon as the butter melts until the mixture is uniform, then leave it undisturbed. Use a wet pastry brush or silicone spatula to wipe down the inner walls of the pan, preventing stray sugar crystals from causing premature crystallization.

3. 3

   Continue cooking over medium-low heat, monitoring with a candy or instant-read thermometer, until the temperature reaches 238°F — roughly 10 to 15 minutes after boiling begins.

4. 4

   Remove the pan from the heat and allow the mixture to cool undisturbed to 130°F. Depending on kitchen temperature and pan size, this resting period takes approximately 30 minutes to 1 hour.

5. 5

   While the mixture cools, lightly coat an 8×8-inch baking pan with non-stick spray. Line the bottom and two opposite sides with parchment paper, allowing excess to hang over the edges for easy removal.

6. 6

   Once the temperature has dropped to 130°F, add the vanilla extract and beat vigorously with a wooden spoon. Continue stirring until the mixture loses its gloss, becomes opaque, lightens in color, and thickens slightly while still remaining pourable — this takes 1 to 5 minutes. Watch closely: under-stirring yields soft or grainy fudge, while over-stirring makes it crumbly.

7. 7

   Working quickly, transfer the fudge into the prepared pan and use a spatula to spread it evenly to the edges and level the surface.

8. 8

   Refrigerate for at least 1 hour to allow the fudge to fully set. Once firm, run a butter knife along the unlined edges of the pan, then lift the slab out using the parchment overhang. Cut into 36 pieces. Rinsing the knife under hot water between cuts helps produce clean edges.

9. 9

   Transfer the penuche pieces to an airtight container and refrigerate for up to 1 week.