This penuche [puh-NOO-chee], a creamy fudge-like candy, is easier to make than traditional recipes. Instead of boiling and keeping an eye on the thermometer, adding powdered sugar to this brown sugar fudge adds body, plus no candy thermometers are necessary!
Coat an 8×8-inch baking dish with nonstick spray and line with parchment.
Melt butter in a saucepan over low heat, stirring occasionally. Stir in brown sugar and cook, stirring constantly, until sugar dissolves, 2 minutes. Slowly pour in milk, stirring constantly, until combined; bring to a boil.
Cool sugar mixture to room temperature, about 40 minutes.
Stir in vanilla and salt. Add powdered sugar, 1 cup at a time, stirring vigorously with a wooden spoon after each addition until combined. Keep adding powdered sugar until mixture is thick and has a fudge-like consistency. (The mixture will continue to harden as it cools.)
Stir in 1 cup pecans, then transfer to prepared baking dish; top with remaining ½ cup pecans. Refrigerate penuche, uncovered, until hardened, overnight.
Cut penuche into squares; store in an airtight container in the refrigerator.
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 10mg 0%
Carbs 20g 6%
*Percent Daily Values are based on a 2,000 calorie diet.