There’s no wrong way to make this stuff, so we went with a simplified version that doesn’t require a candy thermometer – yes! – and that sets up quickly in the fridge. We used a combination of brown sugar and powdered sugar, liking not only the flavor of the two, but because the powdered sugar acts as a bit of a thickening agent that helps the whole thing set up.
We ended up adding pecans to ours, on top and throughout the mixture, for some added flavor and crunch, and they also help keep our penuche from being cloying (along with that crucial quarter teaspoon of salt). Give regular fudge a break and try out penuche this holiday season.
It’s sort of like a fudge-caramel hybrid and we really love the flavor. In fact, we’ve had to have the stuff hidden so we don’t scarf all of it down! You’ve been warned: it’s addictively yummy and such a nice alternative to all the fudges we’ve made before.
