Brown Sugar Fudge Recipe (2024)

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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.

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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.

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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.

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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.

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Brown Sugar Fudge Recipe

Yield: 64

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

This brown sugar fudge recipe is easy to make and homemade fudge makes the perfect addition to a holiday desserts table.

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

  1. Butter a 8” x 8” glass baking dish and set aside.*
  2. 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.
  3. 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.
  4. 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

Brown Sugar Fudge Recipe (2024)

FAQs

What is the secret to good fudge? ›

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.
Mar 8, 2023

How do you know when fudge is beaten enough? ›

After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.

Why won't my 2 ingredient fudge 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.

What is the secret to smooth fudge that is not gritty? ›

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.

Is evaporated milk or condensed milk better for fudge? ›

Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.

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).

Should I stir fudge while boiling? ›

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

What happens if you over stir fudge? ›

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.

Can you over beat fudge? ›

Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.

Can I fix fudge that didn't set? ›

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

Can you fix fudge that didn't harden? ›

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 if fudge didn t set? ›

I generally heat my syrup up to 235° F and let carry-over do the rest of the work. If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.

Why is my brown sugar fudge grainy? ›

– 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 happens if you over boil fudge? ›

Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.

How long do you boil fudge to get to soft-ball stage? ›

How long does it take to make fudge:
  1. about 18 min to reach boiling.
  2. about 40 minutes to reach soft ball stage.
  3. 60 minutes to cool.
  4. 28 minutes to beat in a KitchenAid (your time for this may vary)
  5. 4 hours to set.

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!

What keeps fudge from getting hard? ›

Too Soft or Too Hard Fudge

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 keep fudge smooth? ›

If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.

What would cause fudge not to harden? ›

The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.

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