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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
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 kind of molasses is best for brown sugar? ›
Light or dark molasses work well for most baking projects, but seek out unsulphured molasses for the purest flavor. If you don't have molasses on hand, you can substitute an equal amount of pure maple syrup, agave nectar, date syrup, or a dark honey (like buckwheat) in the homemade brown sugar recipe above.
What ingredient makes fudge hard? ›
Too cooked
At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. 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.)
What is the secret to non grainy fudge? ›
While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.
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.
Why is my 3 ingredient fudge not setting? ›
Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.
What is grandma's molasses made of? ›
Grandma's Molasses is made of the finest quality unsulfured liquid of sun-ripened sugarcane. After the sugarcane is cut and crushed, the liquids are extracted and boiled.
How much molasses do you add to sugar to make brown sugar? ›
Ingredients
- 1 cup (200 g) granulated sugar.
- 1 Tablespoon unsulphured molasses increase to 2 Tablespoons of molasses if you would like to make dark brown sugar.
Dark corn syrup is made with refiners' syrup, a type of molasses. With its more robust flavor and color, it is ideal for many baked goods.
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!
The cold-water test for soft ball stage is this: Fill a cup with very cold water. Spoon a small amount of the boiling candy mixture into the cold water. If the syrup forms a soft ball in the water that flattens when removed, it is at soft-ball stage.
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.
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
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.
What makes fudge softer? ›
If you don't heat your fudge to a high enough temperature, you'll end up with a soft product. And if you heat the mixture too much, your fudge may be harder than you'd like.
How to make fudge more solid? ›
How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.
Why hasn't my fudge set properly? ›
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.
