penuche fudge recipe
The Best penuche fudge recipe
I love how versatile it is too. You can serve it plain as a dessert, melt it into ice cream for a decadent twist, or even use it as a topping for pancakes or waffles. It’s the kind of recipe that works for everyday treats or special occasions—whether it’s a birthday, a holiday gathering, or just a quiet night in with a favorite show. And honestly, it’s not too heavy, which makes it a nice little indulgence without feeling like a full-on dessert. My family always says it’s their go-to for when they want something warm, gooey, and just a little bit comforting. It’s simple, it’s delicious, and it never fails to bring a smile to anyone who tries it.
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Classic Penneche Fudge with Garlic Tomato Sauce
A rich, savory fudge made with a homemade tomato sauce and garlic-infused dough, perfect for pairing with grilled meats or as a flavorful side dish. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 large egg
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1 cup canned crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, whisk together flour, salt, egg, olive oil, and Parmesan until a smooth dough forms. -
2
Roll the dough to about 1/4-inch thickness and cut into squares or rectangles. Place on a baking sheet lined with parchment paper. -
3
Bake for 15–18 minutes, or until edges are lightly golden. Remove from oven and let cool slightly. -
4
While dough bakes, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer for 5–7 minutes until thickened. -
5
Once dough is cool enough to handle, spread a thin layer of tomato sauce over each piece. Return to oven for 5–7 minutes to melt slightly.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Penneche Fudge with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Penneche Fudge with Garlic Tomato Sauce
How do I adjust the sugar-to-butter ratio for larger batches?
For larger batches, increase the butter by about 1:1 ratio to sugar (e.g., 1 cup butter for every 2 cups sugar). Stir in an extra 1–2 tablespoons of water if the mixture feels too thick before adding the condensed milk. Stirring more frequently also helps avoid overmixing.
Can I use dark chocolate instead of white chocolate for the topping?
Yes, you can swap white chocolate for dark chocolate (70% cocoa or higher) in the topping. Just reduce the amount slightly—about 1–2 tablespoons less per serving—to avoid making the fudge too dense. Stir in a pinch of sea salt to balance the bitterness.
What if my condensed milk is too thick or thin?
For thicker condensed milk, warm it gently over low heat until it reaches a thinner consistency (about 5–10 minutes). For thinner milk, add 1–2 tablespoons of the melted butter and stir well before proceeding. Both adjustments help ensure smooth mixing.
How can I prevent the fudge from getting too hard or sticky?
Store the fudge in an airtight container at room temperature (not in the fridge) to slow down hardening. If it’s too soft, chill it for 10–15 minutes before serving. Avoid direct sunlight or heat sources, as they can cause it to melt too quickly.
Is there a way to make the penuche fudge gluten-free?
Yes, you can use gluten-free chocolate chips or a gluten-free white chocolate blend for the topping. For the base, ensure all ingredients (including condensed milk) are certified gluten-free. The method remains the same, but check labels for cross-contamination warnings if needed.
