Instructions:
- Prepare the Pan:
- Line an 8×8 inch baking pan with parchment paper, allowing the paper to overhang the sides for easy removal. Alternatively, you can grease the pan with butter.
- Combine Ingredients:
- In a medium to large heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and salt.
- Cook the Mixture:
- Cook over medium heat, stirring constantly until the sugars dissolve and the mixture comes to a boil.
- Once boiling, reduce the heat to a simmer and insert a candy thermometer. Continue cooking without stirring until the thermometer reads 236°F (113°C), which is the soft ball stage.
- Cool the Mixture:
- Remove the saucepan from the heat and add the vanilla extract. Do not stir yet. Allow the mixture to cool to about 110°F (43°C), which usually takes about 30 minutes.
- Beat the Fudge:
- Once cooled, use a wooden spoon or a sturdy spatula to beat the fudge vigorously until it thickens and begins to lose its gloss. This process can take anywhere from 10 to 15 minutes and is crucial for achieving the right texture.
- Add Nuts (Optional):
- If you’re using nuts, fold them in once the fudge has thickened but is still stirrable.
- Pour into Pan:
- Quickly pour the mixture into the prepared pan and smooth the top with a spatula.
- Let It Set:
- Allow the fudge to cool and set at room temperature, which can take several hours. You can also refrigerate it to speed up the process.
- Cut and Serve:
- Once set, use the overhanging parchment paper to lift the fudge out of the pan. Cut it into small squares with a sharp knife. Store the fudge in an airtight container at room temperature for up to a week, or refrigerate for a longer shelf life.
Enjoy your homemade penuche fudge as a sweet treat or share it with friends and family during the holidays or special occasions. Its rich, caramel-like flavor is sure to be a hit!
