Description
This classic Penuche recipe offers a smooth, creamy brown sugar fudge made with butter, evaporated milk, brown sugar, white chocolate, and marshmallow creme. Perfectly rich and sweet with a hint of vanilla and salt, this melt-in-your-mouth treat is easy to make and yields about 30 servings of deliciously soft fudge.
Ingredients
Scale
Fudge Base
- 3/4 cup butter (1 and 1/2 sticks)
- 2/3 cup evaporated milk
- 2 tablespoons light corn syrup
- 2 1/2 cups brown sugar
Mix-ins and Flavoring
- 12 ounces high quality white chocolate bars, chopped
- 1 (7-ounce) jar marshmallow creme (fluff)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- Optional: 2/3 to 3/4 cup chopped toasted pecans
Instructions
- Prepare Pan: Line an 8 or 9 inch square pan with aluminum foil or parchment paper. If using foil, lightly coat with nonstick spray. Set aside.
- Prep Ingredients: Chop white chocolate into small chunks for faster melting. Remove lid and all foil lining from marshmallow creme jar for easier scooping later. Set out vanilla and salt.
- Melt Butter: In a heavy 3-quart saucepan over medium-high heat, begin melting butter. Before fully melted, rub sides of pan with butter to prevent sugar crystallization.
- Add Liquids and Sugar: Stir in evaporated milk and corn syrup. Add brown sugar carefully to center of pot, avoiding sugar on the sides.
- Incorporate Butter and Sugar: Stir slowly with a wooden spoon until the butter is completely melted and integrated with sugar and liquids.
- Boil Mixture: Bring mixture to a full rolling boil over medium-high heat, stirring constantly. Once boiling, set a timer for 5 minutes, reduce heat to medium, and continue stirring constantly to prevent burning. The temperature should reach about 236°F if using a thermometer.
- Add White Chocolate: Remove pan from heat and immediately add chopped white chocolate. Stir quickly until chocolate is fully melted and smooth. Keep stirring to prevent fudge from hardening.
- Prepare Marshmallow Creme: Microwave marshmallow creme in its jar for about 20 seconds until it rises slightly, to ease scooping. Use a spatula to add it to the fudge and stir thoroughly until fully combined and smooth.
- Add Flavorings: Stir in vanilla extract and kosher salt. Beat the fudge well, scraping the edges and bottom, until it is a uniform light golden color with no streaks.
- Add Nuts (Optional): If desired, fold in 2/3 to 3/4 cup chopped toasted pecans to add texture and flavor.
- Pour into Pan: Immediately pour the hot fudge mixture into the prepared pan, spreading evenly.
- Cool: Let the fudge cool to room temperature, about 3 to 5 hours depending on ambient temperature. After about 30 minutes, cover tightly with plastic wrap to prevent drying. Refrigeration is optional to speed cooling but allow fudge to return to room temperature before slicing.
- Slice and Serve: Lift fudge out using foil or parchment paper. Use a sharp long knife to cut into even squares. Store covered at room temperature for 3 to 5 days.
- Freeze for Longer Storage: Fudge can be frozen either as a block or pre-sliced in an airtight container. Thaw at room temperature before serving.
Notes
- Rubbing the sides of the pan with butter prevents sugar crystals and ensures smooth fudge texture.
- Constant stirring during boiling is crucial to avoid burning and achieve correct consistency.
- Microwaving marshmallow creme is a helpful hack for easier mixing, but optional.
- Use a candy thermometer to measure the correct soft ball stage temperature (~236°F) for best results.
- Adding toasted pecans is optional but adds a wonderful crunch and flavor contrast.
- Allow fudge to come completely to room temperature before slicing for clean cuts.
- Fudge keeps for up to 5 days at room temperature but can be frozen for extended storage.
