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Penuche Fudge #SundaySupper

  • Total Time: 35 minutes
  • Yield: 64 pieces 1x


  • 2 ½ cups packed light brown sugar
  • 2 ½ cups granulated sugar
  • 1 ¼ cups milk (I used almond milk, but any will work)
  • 1 stick unsalted butter
  • ½ teaspoon kosher salt
  • 2 teaspoons pure vanilla extract


  1. Line an 8 inch square pan with parchment paper, leaving overhang for easy removal later.
  2. In a large saucepan, combine sugars, milk, butter, and salt. Cook over medium heat, stirring constantly until the mixture reaches 236 degrees F on a candy thermometer. This will take awhile and the mixture will bubble a lot during cooking. Be careful!
  3. Once the mixture has reached 236, remove it from the heat and either pour it into the bowl of a stand mixer or a heatproof bowl and beat it with a hand mixer. Either way, increase the speed slowly until it is on medium-high. Beat until the mixture has thickened and lightened in color, 5-10 minutes. Add vanilla extract and beat for 1 additional minute.
  4. Spread mixture into prepared pan and smooth the top. Refrigerate at least 2 hours before cutting into squares. Fudge may be stored in an airtight container at room temperature for up to 1 week.


Fudge needs an additional two hours to set in the refrigerator!

Recipe adapted from Food Babbles

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes