‘Tis the season for sweets-lovers and this penuche recipe from pastry chef Ashley Low covers all the bases. A mix between fudge and caramel, the dessert comes together quickly—simply stir up your ingredients then give them a spin in the electric mixer. After the penuche cools, you can slice it however you life for easy gift bags (sneaking a few pieces for yourself, of course.)

See the 12 Days of Cookies here.


  • 2 1/2 cups brown sugar
  • 2 1/2 cups granulated sugar
  • 10 ounces heavy cream
  • 8 tablespoons butter
  • 2 teaspoons maple syrup
  • 1/2 teaspoon kosher salt


  1. In a large heavy bottomed sauce pan, combine all ingredients. Heat over medium high heat until the mixture reaches 236 F.
  2. Move to an electric mixer and beat with a paddle attachment until smooth, scraping down the sides a few times. Transfer the mixture to a plastic-lined sheet pan. Let cool completely. Cut, set and eat.

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