203/365: National Penuche Fudge Day

If you accidentally skip today’s food holiday, you might end up muttering a few choice curse words like “oh, fudge!” July 22 is National Penuche Fudge Day.

I’ve had this one on my radar for some time, and planned ahead, buying a bar of penuche fudge the first time I found one for sale earlier in the year. Because penuche is one of those things that may leave you scratching your head in bewilderment, wondering if it’s a strange vegetable or a fish or a mysterious Chinese herb. Turns out it’s none of the above, but rather, a type of fudge made with brown sugar instead of the typical white sugar found in other flavors. Other main ingredients include milk, butter, and vanilla. Some people add pecans or other nuts, and in New England – where the recipe originates, and is particularly popular – they’re fond of adding maple syrup. The caramelization of the brown sugar gives penuche fudge a distinctive caramel-like flavor, and the color is usually tan.

If you want the history of fudge, click here. Been there, done that, so let’s move on.

I’ve actually had penuche fudge before. Several years ago I stopped by a chocolate festival in Portland where they were selling all sorts of chocolate confections, including fudge. For some inexplicable reason I bought the one bar of fudge that contained no chocolate, just because I was curious about it. It was penuche, and I thought it was incredibly creamy and decadent, so I was particularly looking forward to today’s food holiday.

National Penuche Fudge Day

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Categories: Candy, Desserts | Tags: , , , | 4 Comments

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4 thoughts on “203/365: National Penuche Fudge Day

  1. Momma Tracy

    Interesting. I don’t think I have ever had Penuche.


  2. Pingback: 324/365: National Peanut Butter Fudge Day | Eat My Words

  3. I promise you that there are a lot of riecpes on the web that are better than this one. I tried this recipe over the holidays last year (I’ve been making fudge for years but wanted to try another recipe) I wasn’t a fan of the texture of this particular recipe. Real good penuche should be smooth, moist and buttery good. Have fun searching for other riecpes and if you’d like mine, e-mail me. It was given to me by a customer of mine who is 90 yrs old and it was her grandmother’s recipe. It’s awesome!


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