Historically, Penuche Fudge has been attributed to New England (New England Fudge) as well as some places in the South (Creamy Praline), but there are many variations in nearly every part of the world. Milk is usually boiled down to thick fudge and brown sugar is then added to it to create the distinctive butterscotch taste. The dish is very similar to Mexican Cajeta which is also a kind of sweetened thickened goat’s milk with the same dull brown color of penuche. There are also many Indian versions of the same dish using thickened milk called as peda or milk fudge burfi. The only difference between the different regional variations is the thickness of the eventual dish. Cajeta is liquidy and can be used a as a spread, while penuche is semi-soft like a fudge and pedas or milk burfis are stiffer. But the basic ingredients in the penuche fudge recipe and preparation process are the same. Dulde du leche is another very popular version where condensed milk is thickened with hours of cooking resulting in a thick paste. Different versions of this dish are very popular all over Latin America and France even though they are given different names.
O.K. I meant to mention that there's no chocolate in Penuche Fudge. So if you want Chocolate Fudge, check out my National Fudge Day Recipe Round-Up!
4 cups brown sugar
1 cup heavy cream
2 Tbsp sweet butter
1 tsp Madagascar vanilla
1-2/3 cups chopped pecans
Combine brown sugar, cream, and butter in medium saucepan. Stir until dissolved. Heat to between 234 and 240 degrees F.
Remove from heat and stir until mixture loses its gloss (or process in food processor 30 seconds) Quickly stir in vanilla and nuts and spread into 9x9 inch dish.
Chill before cutting into squares.