Penuche is a type of fudge, so all penuche is fudge, but all fudge is not penuche. What makes penuche its own “thing” is that it uses brown sugar instead of white sugar for the sweetener. Using brown sugar introduces a bit of molasses which lends it complex flavor to the candy.
This penuche fudge is also really, really amazing paired with toasted pecans. I am generally a no-nuts-in-fudge-purist, but even I will admit that the brown sugar and pecan flavor is pretty killer. You can either press a pecan half on top of each piece, or mix chopped pecans into the fudge before pouring. This is my last post before Christmas!
Quickly add walnuts and pour the mixture into the prepared pan. Sprinkle some walnuts over the top, pressing them into the fudge to level the fudge in the pan. Cool completely before cutting. Make sure the sugar is completely dissolved before the mixture begins to boil, if not, the result will be a granular fudge.
I’m hoping one day we’ll see fat grams as a good thing on food labels. So, if you are looking for easy treats to make over the holidays, consider making low carb fudge. You’ll be so glad you did.