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ThisBrown Sugar Fudge Recipe requires only 4 ingredients, 10 minutes, and a little patience until the first sweet, heavenly bite. It’s a gourmet fudge recipe, but also one of my favorite simple fudge recipes!
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Hi friends, I’m Katrina from Kitchen Trials and I’m so happy to be sharing one of my favorite fudge recipes with you. I love to BBQ, just like Wendy does…so come on over and say hi, but first…let’s talk about this fudge!
I had no idea that brown sugar fudge was such a thing until the husband and I started frequenting a little breakfast place years ago (read: years before kids came into the picture). We would gorge on crepes and French toast, piles of bacon, sausages, and hash browns, and giant bowls of fresh fruit. At the end of the meal, when you couldn’t possibly think of eating another bite, they would bring out a little plate of brown sugar fudge. Just two tiny bites for each of us. I mean, you wouldn’t think that fudge was what one needed at 11am in the morning, but it was ABSOLUTELY what I needed.
I never forgot how great that fudge was. Two little bites of sweetness turned out to be the perfect, decadent way to end a morning brunch. Their brown sugar fudge was a bit of a different texture than your typical fudge. This kind just sort of melted in your mouth.
It also brought back some really great memories I had of my grade seven French and history teacher, Mrs Pollitt. We were learning about Canadian history and she brought in a homemade brown sugar pie. If you were from Quebec, I’m sure this was normal to you, but to me it was such a crazy good combination, it’s stuck with me for the last 23 years. This fudge brought that flavour rushing back into my mind. I had to make it myself. Ever since then, it’s been a staple in my Christmas baking, or just whenever I want to make a really special brunch for the family.
Simple Fudge Making Tips for Brown Sugar Fudge
The brown sugar fudge recipe is incredibly easy to make, too. Seriously. Just four ingredients and ten minutes is all you need to whip it up – and then the patience to let it chill and firm up before digging into it. I mean, you could just leave a couple bites worth in the pan or on the spatula, because that will firm up real quick. Not that I do that. Every single time I make this.
All you do is butter a glass baking dish (6”x10” is your best bet if you have it for nice thick squares). Then, add some butter, brown sugar, and heavy cream to a medium pot. Whisk is all together while the butter melts. When it just starts to boil around the edges set a timer for 5 minutes and keep whisking off and on. Once the five minutes is up you move it off the heat, beat in the icing sugar, then pour it into the buttered dish. That’s it!
Make sure to check out all of Wendy’s simplegourmet fudge recipestoo! She might just be a bigger fan of fudge than I am.
Ingredients
- 2/3 cup butter (+ 1 tablespoon for greasing the dish)
- 2/3 cup heavy cream
- 3 cups light brown sugar, packed
- 1 cup powdered sugar (icing sugar)
Instructions
- Butter a 8” x 8” glass baking dish and set aside.*
- Put 2/3 cup butter, heavy cream, and brown sugar into a medium pot set over medium heat. Whisk continuously until the butter has melted. As soon as the edges start to bubble and boil, set a timer for 5 minutes. Whisk occasionally, and turn to medium-low when it comes to a rolling boil.
- Immediately remove the pot from the heat when the five minutes are up, and add the icing sugar. Whip with an electric mixer until smooth and creamy.
- Pour into the prepared dish and chill for 1 hour before cutting and serving.
Notes
*Instead of buttering the pan, you can line the pan with foil with some hanging over the edges so the fudge can be lifted out easily and cut.
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Nutrition Information:
Yield: 64Serving Size: 1
Amount Per Serving:Calories: 65Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 18mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 0g
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See all of my simple gourmet fudge recipes here
FAQs
Tips for Making Fudge
- Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
- Avoid Stirring Once the Mixture Comes to a Simmer. ...
- Beat Thoroughly.
– There are a number of reasons why the fudge was grainy. It might be that you haven't dissolved all the sugar before boiling the fudge mixture. It could be that there just wasn't enough fluid or fat to enable the sugar to dissolve or it might even be that the fudge wasn't beaten long enough or hard enough.
What is the secret to non grainy fudge? ›
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
What's the difference between penuche and fudge? ›
Penuche often has a tannish color, and is lighter than regular fudge. It is formed by the caramelization of brown sugar; thus, its flavor is said to be reminiscent of caramel. Nuts, especially pecans, are often added to penuche for texture, frequently in the making of penuche candies.
Is evaporated milk or condensed milk better for fudge? ›
Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.
How to make fudge creamy and not grainy? ›
Grainy Fudge
To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.
What does cream of tartar do in fudge? ›
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
Why is my old fashioned fudge not hardening? ›
Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer).
How do you make brown sugar not gritty? ›
To quickly soften brown sugar: place the sugar in a microwave safe bowl and cover it with a damp paper towel for about 20 second, or use a food processor to loosen the brown sugar. If you aren't pressed for time, use a slice of bread or an apple in an airtight container with the brown sugar for 24 hours.
What happens if you boil fudge too long? ›
Too cooked
The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil without stirring until the thermometer reaches 114 to 115 °C (237 to 239 °F).
Pour the fudge back into your pan, and add about a cup of water to it, along with a tablespoon or two of evaporated milk, whipping cream, or whatever cream you're using. Some people skip the water and just add cream to the mixture to reheat.
What makes fudge softer? ›
If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.
What is American fudge? ›
Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings.
Why is fudge a Michigan thing? ›
By most accounts, the first batch of fudge was concocted in Baltimore in the 1880s. By the turn of the century, fudge-making arrived on Mackinac Island in northern Michigan, which today has a legitimate claim as the modern day fudge capital.
What is soft ball fudge? ›
making of fudge
termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.
What makes high quality fudge? ›
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
What makes fudge moist? ›
If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.
What gives fudge its texture? ›
All candy is basically made from sugar syrup, whether it's fudge, nougat, toffee or peanut brittle. The main difference is the texture, which is determined by two things: the size of the sugar crystals in the candy, and the concentration of the sugar.
