- This penuche fudge recipe is the perfect sauce for topping ice cream. Huzzah! -
The idea for a penuche fudge sauce for topping ice cream came to me when I was futzing with my original perfect penuche fudge recipe. Ok, maybe came to me is the wrong term. More like I added way too much milk, butter, and salt to the recipe, and came up with a sauce instead. For a second I considered tossing the too-thin-to-cut penuche fudge, but I reconsidered and poured it into a jar, figuring I’d use it for something else later. And there it sat, in the fridge, like a sweet, golden siren. Taunting me.
The flopped recipe called to me every time I opened the door to grab something to eat. I’d dip a finger or an apple slice, grabbing a nibble here and there. One night I had one of those silly a-ha moments when I realized I should just pour it over some ice cream and call it a day. And you know what? That was the VERY BEST SUNDAE I EVER ATE. (Then I created my now-famous dark chocolate peanut butter hot fudge sundae. These two sundaes are currently duking it out for the title.)
To be clear, this penuche fudge sauce is WAY more than just an ice cream topping. Try drizzling it around a slice of plain cheesecake, or pouring it over the top of a frosted cake like you would a ganache. Personally, I love this sauce drizzled onto cream puffs, spiking a baked brie, and stirred into a warm winter latte. You might also try it as a dipping sauce for sliced apples, making for a simple yet stunningly delicious dessert.
- 2 1/2 cups brown sugar
- 2 1/2 white sugar
- 2 cups milk
- 1 cup butter
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- In a heavy saucepan over medium-low flame, heat brown sugar, white sugar, milk, butter, and salt to 236°F (113°C) while stirring constantly. This should take 20-25 minutes.
- Pour penuche into the bowl of a stand mixer. Beat on medium for 2-4 minutes, or until fudge is thick and smooth. Lower speed to low and add vanilla extract.
- While it is still warm, pour over ice cream and top with nuts. It also goes great drizzled onto cakes, bread pudding, or anything that could use a kick in the pants. Or scoop the penuche fudge topping into airtight glass jars and store in the refrigerator for up to two weeks.