Ingredients
Method
- Line an 8” square pan with parchment paper.
- Prepare a large heat-safe bowl with cool water for a cold bath.
- Combine granulated sugar, brown sugar, milk, 4 tablespoons butter, corn syrup, and salt in a heavy-bottomed saucepan.
- Cook over medium heat, stirring constantly, until the mixture reaches a rolling boil.
- Attach a candy thermometer and cook without stirring until it reaches 238F (soft ball stage).
- Immediately remove from heat and place the pan in the cool water bath, avoiding water contact with the fudge.
- Add the remaining 2 tablespoons butter to the fudge without stirring.
Notes
- Use a heavy-bottomed saucepan to prevent scorching and ensure even heat distribution for your penuche fudge.
- Do not stir the fudge once it reaches a boil and the thermometer is attached; stirring can cause crystallization and a grainy texture.
- Ensure your candy thermometer is accurate by testing it in boiling water (should read 212°F / 100°C). Accuracy is paramount for perfect soft-ball stage penuche fudge.
- Store penuche fudge in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer freshness. It also freezes well for up to 3 months; thaw at room temperature. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Do not stir the fudge once it reaches a boil and the thermometer is attached; stirring can cause crystallization and a grainy texture.
- Ensure your candy thermometer is accurate by testing it in boiling water (should read 212°F / 100°C). Accuracy is paramount for perfect soft-ball stage penuche fudge.
- Store penuche fudge in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer freshness. It also freezes well for up to 3 months; thaw at room temperature. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.