Penuche Brown Sugar Caramel (Printable)

Caramel-flavored sweet treat featuring brown sugar, vanilla, and optional nuts with a melt-in-mouth texture.

# What You'll Need:

→ Fudge Base

01 - 2 cups packed light brown sugar (400 g)
02 - 1 cup granulated sugar (200 g)
03 - 3/4 cup whole milk (180 ml)
04 - 1/2 cup unsalted butter, cubed (115 g)
05 - 1/4 teaspoon fine sea salt

→ Flavor & Finish

06 - 1 1/2 teaspoons pure vanilla extract
07 - 1 cup chopped pecans or walnuts (120 g), optional

# Directions:

01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang. Lightly butter the parchment to prevent sticking.
02 - In a medium heavy-bottomed saucepan, combine brown sugar, granulated sugar, whole milk, butter, and salt. Place over medium heat and stir until sugars dissolve and mixture begins a gentle boil.
03 - Attach a candy thermometer to the saucepan. Without stirring, cook the mixture until it reaches 238°F (114°C), approximately 10–12 minutes.
04 - Remove the saucepan from heat and let the mixture cool undisturbed for 10 minutes.
05 - Add vanilla extract. Using a wooden spoon or electric mixer on low speed, beat the mixture 5–8 minutes until it thickens, loses gloss, and starts holding its shape.
06 - If using, fold in the chopped pecans or walnuts gently until evenly distributed.
07 - Immediately pour the fudge into the prepared pan and smooth the surface with a spatula.
08 - Allow the fudge to set at room temperature for at least 1 hour or until firm.
09 - Lift the fudge from the pan using the parchment overhang and cut into 1-inch squares.

# Helpful Hints:

01 -
  • It requires no special candy-making skills, just a thermometer and a wooden spoon.
  • The flavor is pure and buttery, tasting homemade in a way store-bought fudge never quite achieves.
  • One batch makes enough to gift or sneak pieces from your own stash for weeks.
02 -
  • A candy thermometer is not optional—guessing the temperature usually results in fudge that's either too soft or too firm, and that mistake teaches you quickly that this one tool matters.
  • Beating the fudge is where the magic happens, so don't skip it or rush it; stopping too early leaves you with fudge that won't set, and beating too long can cause unwanted graininess.
03 -
  • Room-temperature fudge is creamier than chilled fudge, so serve it at room temp for the full velvet-soft experience.
  • If you want to gift it, wrap each square in parchment and arrange them in a small box—it's the kind of homemade candy that people actually treasure and remember.
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