Penuche Fudge

Penuche Fudge
     My grandma used to make penuche fudge every Christmas. I can remember her giving it away in little boxes to her daughters. She passed away in 2001, and since then no one in my family had eaten it. Last year I tried to make her recipe four times and failed. I don’t know if she had a special trick she purposefully left out, but the fudge would turn to brick even after following her directions concisely.
     Instead of dwelling on the fact that I would probably never eat penuche just the way my grandma made it, I decided to invent my own recipe. Classic penuche is made up mostly of butter, milk, brown sugar, and vanilla. The caramelization of the brown sugar is what gives penuche its distinct flavor. This fudge comes out smooth, creamy, and rich, thanks to the heavy cream and genuine white chocolate in the recipe. You can add walnuts if you like, but I prefer it plain.
The brown sugar, cream, and butter at a rolling boil
After adding the chips and vanilla
After adding the marshmallow creme
Cooling in the baking pan
 
Penuche Fudge
 
Prep time
Cook time
Total time
 
Serves: 48
Ingredients
  • ¾ cup butter (1 & ½ sticks)
  • 3 cups light brown sugar
  • ¾ cup heavy cream
  • 2 cups white chocolate chips
  • 1&1/2 teaspoons vanilla extract
  • 7 oz. jar Marshmallow Creme
Instructions
  1. In a large saucepan over medium heat, stir together butter, sugar, and heavy cream. Stirring constantly, bring mixture to a ROLLING boil. Boil and continue stirring constantly for 5 minutes.
  2. Remove from heat and immediately stir in the white chocolate chips and vanilla extract until the mixture is smooth.
  3. Quickly stir in marshmallow creme until no lumps remain.
  4. Pour into a greased 9×13 inch pan. Let cool four hours on shelf or almost 2 hours in refrigerator before cutting.
Penuche Fudge
3/4 cup butter (1 & 1/2 sticks)
3 cups light brown sugar
3/4 cup heavy cream
2 cups white chocolate chips
1&1/2 teaspoons vanilla extract
7 oz. jar Marshmallow Creme
1. In a large saucepan over medium heat, stir together butter, sugar, and heavy cream. Stirring constantly, bring mixture to a ROLLING boil. Boil and continue stirring constantly for 5 minutes.
2. Remove from heat and immediately stir in the white chocolate chips and vanilla extract until the mixture is smooth.
3. Quickly stir in marshmallow creme until no lumps remain.
4. Pour into a greased 9×13 inch pan. Let cool four hours on shelf or almost 2 hours in refrigerator before cutting.
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Comments

  1. Twice in one week. Wow, I had never heard of this. I’ll have to do a little more research! 😉

  2. Not many people have heard of penuche fudge and we love it at our house.  Actually we make a penuche cake frosting.  I will have to make your fudge!

  3. sounds divine – I hope to try it soon!

  4. Stopping by from Sweets for a Saturday… you have tons of amazing dessert recipes! I am your newest follower 🙂

    Follow back if you like! http://steaknpotatoeskindagurl.blogspot.com

  5. Nice memories of your grandmother.  My family loves penuche.  I have tried to make it a few times but it just was not right.  I am looking forward to trying yours:)

  6. Mmm, sounds like a nice change from the usual chocolate fudge.  Thanks for linking this up to Sweets for a Saturday.  You made the Top 5!!!

  7. This fudge lokk AMAZING I will look the recipe!!xx gloria

  8. great recipe…can’t wait to make this!

  9. it’s been years since i made penuche fudge. i love that stuff. thanks for posting it and bringing back some memories for me 🙂

  10. Looks so good! I love white chocolates!

  11. Just absolutely love this recipe.  When I was growing up in the 60’s & 70’s I sold Easter & Christmas candy for my school fundraisers.  It was a company named Webb’s Candies.  The penuche fudge was just out of this world and, like you, I have never been able to duplicate it.  Mine resembled bricks as well, even after purchasing two different (expensive) candy thermometers, and talk about a waste of money! 
    Thank you so much for sharing this recipe and have a happy holiday season!

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