Creamy Brown Sugar Penuche with Walnuts Recipe

Introduction

This creamy brown sugar penuche with walnuts is a rich, fudge-like candy that blends simple pantry ingredients into a nostalgic treat. Perfect for holidays or special gatherings, it offers a smooth, buttery sweetness with a delightful nutty crunch.

Ingredients

• 1 teaspoon butter (for greasing)
• 1/4 cup butter (remaining, added later)
• 2 cups packed brown sugar
• 1 cup granulated sugar
• 3/4 cup 2% milk (can substitute with whole milk)
• 2 tablespoons light corn syrup (can substitute with honey)
• 1/8 teaspoon salt (adjust based on butter used)
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts (finely chopped for better texture)

Instructions

1. Step 1: Line a 9-inch square pan with foil, leaving extra hanging over two sides. Rub the foil with 1 teaspoon butter to grease it.
2. Step 2: In a large heavy saucepan, combine both sugars, milk, corn syrup, and salt. Stir constantly over medium heat until the mixture reaches a rapid boil.
3. Step 3: Stop stirring and let the mixture cook until a candy thermometer reads 234°F, the soft-ball stage.
4. Step 4: Remove the pan from heat. Add vanilla extract and the remaining 1/4 cup butter without stirring, then let it cool undisturbed until it reaches 110°F.
5. Step 5: Beat the mixture with a wooden spoon until it thickens. Stir in the chopped walnuts and continue beating until the candy is very thick and glossy.
6. Step 6: Quickly spread the candy into the prepared pan. Let it stand at room temperature until firm, about 1 hour.
7. Step 7: Lift the set candy out of the pan using the foil, peel away the foil, and cut into 1-inch squares.

Tips & Variations

• For a nut-free version, simply omit the walnuts or substitute with pecans for a slightly different flavor and texture.
• Use finely chopped nuts to ensure better distribution and a smooth bite.
• Using a candy thermometer is essential to reach the correct soft-ball stage for perfect texture.

Storage

Store the penuche squares layered with waxed paper in an airtight container. They keep well at room temperature or in the refrigerator for up to two weeks. To serve, bring to room temperature for the best creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the milk with a non-dairy alternative?

Yes, you can try using non-dairy milk like almond or oat milk, but the texture and flavor might vary slightly since dairy milk helps create the creamy consistency.

What if I don’t have a candy thermometer?

Without a candy thermometer, you can test the soft-ball stage by dropping a small amount of the hot syrup into cold water. It should form a soft, flexible ball when rolled between your fingers.

Creamy Brown Sugar Penuche with Walnuts Recipe

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★★★★★

4.9 from 131 reviews

• Author: anna
• Total Time: 2 hours 25 minutes
• Yield: 81 squares 1x

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Description

This creamy brown sugar penuche with walnuts is a rich, fudge-like candy made from simple pantry staples. It features a smooth, buttery texture with the deep flavors of brown sugar and a delightful crunch from chopped walnuts. Perfect for holiday gatherings or as a nostalgic sweet treat.

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Ingredients

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For the Candy

• 1 teaspoon butter (for greasing the pan)
• 1/4 cup butter (for adding later)
• 2 cups packed brown sugar
• 1 cup granulated sugar
• 3/4 cup 2% milk (can substitute with whole milk)
• 2 tablespoons light corn syrup (can substitute with honey)
• 1/8 teaspoon salt (adjust based on butter used)
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts (finely chopped for better texture)

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Instructions

1. Preparation: Line a 9-inch square pan with foil, leaving extra hanging over two sides. Rub the foil with 1 teaspoon butter to grease the pan, ensuring easy removal of the candy later.
2. Cooking the Mixture: In a large heavy saucepan, combine the brown sugar, granulated sugar, milk, corn syrup, and salt. Stir constantly over medium heat until the mixture reaches a rapid boil.
3. Boiling to Soft-Ball Stage: Stop stirring and let the mixture cook until a candy thermometer reads 234°F (soft-ball stage), which is critical for proper candy texture.
4. Adding Flavor and Cooling: Remove the pan from heat. Add the vanilla extract and the remaining 1/4 cup butter without stirring. Let the mixture cool undisturbed until it reaches 110°F to prepare for beating.
5. Beating and Mixing: Use a wooden spoon to beat the cooled mixture until it thickens. Stir in the chopped walnuts and continue beating until the mixture is very thick and glossy, indicating it’s ready to set.
6. Spreading and Setting: Quickly spread the thickened candy into the prepared pan. Let it stand at room temperature until firm, about 1 hour.
7. Cutting and Storing: Lift the candy from the pan using the foil edges, peel away the foil, and cut into 1-inch squares. Layer the squares with waxed paper in an airtight container. Store at room temperature or refrigerate as preferred.

Notes

• This recipe stores well and is ideal for sharing during holidays or special occasions.
• Walnuts can be substituted with pecans or omitted for a nut-free version.
• You can substitute whole milk for 2% milk and honey instead of corn syrup if desired.
• Adjust salt amount depending on the type of butter used to balance sweetness.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert, Candy
• Method: Stovetop
• Cuisine: American, Holiday

Keywords: brown sugar penuche, creamy candy, walnut fudge, holiday candy, fudge recipe, brown sugar candy