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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
If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature. Don't throw out the whole pan, because you may be able to melt the fudge down and try again.
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.
Do you stir fudge when it's boiling? ›
Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.
What makes fudge hard or soft? ›
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
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 to do with failed fudge? ›
Options for what you can do with your unset fudge:
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
How long do you boil fudge to get to soft ball stage? ›
How long does it take to make fudge:
- about 18 min to reach boiling.
- about 40 minutes to reach soft ball stage.
- 60 minutes to cool.
- 28 minutes to beat in a KitchenAid (your time for this may vary)
- 4 hours to set.
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
How do you fix crumbling fudge? ›
How do you make hard, crumbly fudge soft again? Add 3–4 US tbsp (44–59 ml) of whipping cream and remelt the fudge.
You know it's ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers. Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.
What is American fudge? ›
Fudge is a type of confection that is made by mixing sugar, butter and milk. It has its origins in the 19th century United States, and was popular in the women's colleges of the time.
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.
Is fudge just ganache? ›
Although the two are made from similar ingredients, they'll wind up with different consistencies. Ganache might solidify slightly but will remain smooth as a filling or icing. Fudge, meanwhile, will be soft enough to easily bite into while being solid enough to hold its shape after it has time to set up.
What gives fudge its firm texture? ›
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
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!
How do I get my fudge to harden? ›
OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed. Cross your fingers and hope that the chocolate sets firmly before the fudge starts to thaw, and later impress your friends as you present them with your soft-centred chocolates.
