1-Gathering and Prepping Ingredients: First, measure everything precisely: combine the 400 grams.dark brown sugar, 275 grams granulated sugar, 600 grams half and half, 10 grams kosher salt, and 70 grams unsalted butter in a heavy-bottomed saucepan. This step is crucial for that deep sweetness and smooth texture penuche is known for.

2-Cooking the Mixture: Next, bring the mixture to a boil while stirring frequently to avoid burning. Once boiling, stir less as it cooks until it reaches exactly 242°F (116°C) on your candy thermometer for optimal texture. After removing from heat, add the 30 grams vanilla extract without stirring, then cool the mixture to no higher than 130°F (54°C).

3-Stirring and Adding Mix-Ins: Now, stir vigorously to incorporate air and start crystallization until the mixture thickens and turns dull. Fold in the warm, coarsely chopped toasted pecans and dried tart cherries if you’re using them. Pour the fudge into your prepared pan, spread it evenly with a pan-sprayed offset spatula, sprinkle with a heavy pinch of finishing salt, cover it, and refrigerate for about an hour or freeze for 20-30 minutes to firm up.

4-Finishing and Storing: Finally, lift the fudge out of the pan, score it into squares, cut it, and store it in an airtight container at room temperature for up to 10 days, or refrigerate in humid environments, or freeze for up to 3 months. Each 1-inch square serving offers 79 calories, 11.9 grams of carbohydrates, 0.5 grams of protein, 3.5 grams of fat, 6 mg of cholesterol, 74 mg of sodium, 0.3 grams of fiber, and 10.5 grams of sugar, making it a balanced treat for food enthusiasts. Tips like monitoring the temperature between 236°F and 242°F and adjusting for altitude ensure great results every time.