September 12, 2024
Review RecipeBrown Sugar Fudge
Brown Sugar Fudge is a rich, buttery treat made with simple ingredients like brown sugar and vanilla. Quick to prepare and perfect for any occasion, this easy recipe will be a favorite in no time.
Jump to Recipe
Table of Contents
- Brown Sugar Fudge Ingredients
- Substitutions and Additions for Fudge With Brown Sugar
- How To Make This Brown Sugar Fudge Recipe
- Troubleshooting
- How To Serve Brown Sugar Fudge
- How To Store Brown Sugar Fudge
- Why This Brown Sugar Fudge Recipe Is the Best
- Brown Sugar Fudge Frequently Asked Questions
- More Fudge Recipes You’ll Love
- JUMP TO RECIPE
Brown sugar fudge is the ultimate treat for those who crave a melt-in-your-mouth texture with a rich, caramel-like flavor. This recipe stands out because it uses simple pantry ingredients, but the magic happens when the brown sugar caramelizes just right, giving the fudge its deep, distinctive taste.
In developing this recipe, we embraced the opportunity to perfect brown sugar fudge by addressing two common challenges: grainy texture and fudge not setting properly.
By refining the sugar cooking process and precisely balancing the ingredients, we’ve created a recipe that guarantees smooth, perfectly set fudge. You can now enjoy making this classic treat with confidence, knowing it will come out just right, every single time.
Brown Sugar Fudge Ingredients
You’ll love how quickly this Brown Sugar Fudge comes together with just a few simple ingredients. Whether you’re a seasoned baker or a novice, this recipe is easy to follow and delivers mouth-watering results every time.
You’ll Need:
- 1 cup salted butter, sliced into pats
- ¾ cup evaporated milk
- 3 cups light brown sugar, tightly packed
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar, sifted
Substitutions and Additions for Fudge With Brown Sugar
Salted Butter: You can use unsalted butter, just add a pinch of salt to the brown sugar candy mixture as you stir.
Evaporated Milk: You can allow whole milk to simmer on the stove for about 25 minutes. It will thicken and become evaporated milk. Allow it to cool and use as directed.
Light Brown Sugar: Dark brown sugar can be used instead of light brown sugar for a deeper molasses flavor. It will make the fudge much richer.
Vanilla Extract: This extract provides the perfect hint of vanilla in this dessert. For a different flavor, try using almond extract or maple extract instead.
Powdered Sugar: If you’re out of powdered sugar, you can make your own by blending granulated sugar until it’s fine and powdery. Measure after blending to ensure you have the right amount.
We recommend using fresh powdered sugar for this recipe. If your powdered sugar is a bit lumpy, make sure you sift it before use.
More Ideas:
- Chopped Nuts: Fold in one cup of chopped walnuts, pecans, or almonds at the end of step six for added crunch and flavor.
- Chocolate Chips: Mix in one cup of mini chocolate chips after the powdered sugar for a fudgy chocolate twist.
- Dried Fruit: Add one cup of dried cranberries to the fudge mixture for a fruity variation.
How To Make This Brown Sugar Fudge Recipe
Our brown sugar fudge recipe is similar to making a traditional, buttery penuche fudge recipe. With just a few ingredients and a little patience, you can create a sweet treat that everyone will love.
Follow these detailed steps to ensure your fudge turns out just like the photos, and make sure to read our troubleshooting guide so it’s perfect the first time.
STEP ONE: Line an eight by eight inch baking dish with parchment paper, leaving a two inch overhang on the sides. This overhang will help you lift the fudge out of the pan once it’s set.
Lightly spray the parchment with nonstick cooking spray.
PRO TIP:
You can use small binder clips to secure the parchment paper to the dish, preventing it from folding over and sticking to the fudge.
STEP TWO: In a medium saucepan, add the sliced pats of butter, evaporated milk, and light brown sugar. Place the pan over medium heat.
Stir constantly as the butter melts, ensuring the mixture is well combined.
STEP THREE: Once the butter is fully melted, attach a candy thermometer to the side of the saucepan. Continue stirring the mixture constantly until it reaches 238°F, which is known as the soft-ball stage.
This process will take about eight to ten minutes. Remove the pan from the heat and let it rest for a few minutes.
PRO TIP:
If you don’t have a candy thermometer, you can test the mixture by dropping a small amount into cold water. If it forms a small, pliable ball, it’s ready.
STEP FOUR: Carefully pour the hot brown sugar mixture into a large, heat-safe mixing bowl. Be cautious, as the mixture will be very hot.
STEP FIVE: Add the pure vanilla extract to the mixture. Using a handheld mixer on low speed, mix in the vanilla extract.
Be careful when adding the vanilla, as it may bubble slightly due to the heat.
STEP SIX: Gradually add the sifted powdered sugar to the mixture, one cup at a time, mixing well after each addition. Once all the powdered sugar is added, increase the mixer speed to medium and continue mixing for another two to three minutes until the fudge is smooth and well combined.
STEP SEVEN: Evenly spread the fudge into the prepared baking dish. Use a spatula to smooth the top, ensuring an even layer.
STEP EIGHT: Let the fudge rest at room temperature for 30 minutes. Afterward, loosely cover the dish with foil or parchment paper and chill it in the refrigerator for one hour, or until the fudge is fully set.
STEP NINE: Using the parchment paper overhang, lift the fudge out of the baking dish. Place it on a cutting board.
STEP TEN: Use a sharp kitchen knife to slice the fudge into 36 pieces, arranging them six slices by sox slices. Serve and enjoy!
Troubleshooting
Our helpful, talented recipe developers love to share their knowledge to help ensure your recipe always comes out perfectly. Here are their best pieces of advice:
- Overcooking the brown sugar mixture can cause sugar crystals to form, making your fudge grainy. Use a thermometer to make sure your fudge comes off the heat at the right temperature.
- To get an accurate read on the thermometer, make sure it’s not touching the bottom of the pan. The tip of the thermometer should be suspended in the sugar mixture.
- Use a heavy-bottomed saucepan, keep the heat at medium, and stir right down to the bottom of the pot when you’re cooking your sugar to prevent the mixture from burning.
- We highly encourage you to add your powdered sugar gradually. This produces a much smoother, silkier fudge.
- Lightly score the top of the fudge with a knife after about 30 minutes in the fridge. This makes it easier to cut into clean slices once it’s fully set.
- If your fudge begins to break apart when cutting, you can allow it to sit at room temperature a bit longer. This should soften it enough to make it easier to cut.
How To Serve Brown Sugar Fudge
Whether you’re hosting a party or just looking for a sweet treat, there are plenty of ways to enjoy this fudge.
It’s delicious served on top of ice cream, or serve with fresh fruit to help cut the richness of the fudge.
Brown Sugar Fudge also makes a thoughtful gift around the holidays. Place the cut pieces of fudge in a small tin or decorative dessert box.
You can also make this easy recipe to embellish your dessert trays. Surround it with other simple treats, such as Butterscotch Brownies, Lemon Blondies, and Chewy Peanut Butter Cookies.
Serving your fudge with a coffee, hot tea, or glass of milk is a must! Whether you make this recipe for a family gathering, holiday party, cookie exchange, or an office potluck, we guarantee it will be a hit!
MORE FUDGE RECIPES
How To Store Brown Sugar Fudge
Here are some tips on how to store your brown sugar candy fudge, whether you’re making it ahead or keeping leftovers.
MAKE AHEAD: Brown Sugar Fudge can be made ahead of time, making it perfect for planning in advance. Prepare the fudge as instructed, let it set completely, and then store it in an airtight container.
Make it up to a few days ahead of your event, or freeze it for longer storage.
IN THE FRIDGE: To store the fudge in the fridge, place it in an airtight container or wrap it tightly in plastic wrap. It will stay fresh for up to two weeks. This method keeps the fudge firm and easy to slice.
IN THE FREEZER: For longer storage, you can freeze brown sugar fudge. Wrap individual pieces in plastic wrap, then place them in a freezer-safe container or bag. The fudge will last up to three months in the freezer. When ready to enjoy, thaw the fudge in the fridge overnight before serving.
Why This Brown Sugar Fudge Recipe Is the Best
From its simplicity to its rich, buttery flavor, there are so many reasons to love this fudge.
Easy to Make: With five simple ingredients and clear steps, anyone can whip up this fudge without hassle.
Rich Flavor: The combination of brown sugar and vanilla is mouthwateringly delicious.
Quick Preparation: Ready in under two hours, it’s perfect for when you need a last-minute treat.
Brown Sugar Fudge Frequently Asked Questions
Do I need a candy thermometer to make this fudge?
A candy thermometer is helpful to reach the precise temperature, but you can also use the cold water test to check the soft ball stage.
Can I substitute the evaporated milk with regular milk?
Evaporated milk provides a creamier texture, but you can use heavy cream or half-and-half as substitutes. You may have to cook the candy mixture a bit longer.
How long does it take for the fudge to set?
The fudge needs to chill in the refrigerator for about one hour to set properly.
This Brown Sugar Fudge recipe is a simple and tasty treat that’s perfect for any occasion. Enjoy making and sharing this delightful homemade dessert with your loved ones!
More Fudge Recipes You’ll Love
- Fantasy Fudge
- Milky Way Fudge
- Hot Chocolate Fudge
- Cookies and Cream Fudge
- Monster Cookie Dough Fudge
Brown Sugar Fudge
Brown Sugar Fudge is a rich, buttery treat made with simple ingredients like brown sugar and vanilla. Quick to prepare and perfect for any occasion, this easy recipe will be a favorite in no time.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 1 hour 50 minutes
Servings 36
Ingredients
- 1 cup salted butter, sliced into pats
- ¾ cup evaporated milk, I used Great Value brand
- 3 cups light brown sugar, tightly packed
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar, sifted
Instructions
- Line an 8×8 square pan with parchment paper and be sure to leave a slight overhang to remove the fudge from the pan. (You can use small binder clips to fasten the top edge of the parchment paper to the baking dish. That will help ensure the parchment paper does not fold over on top of the fudge and stick to the top) Lightly spray the parchment with nonstick cooking spray.
- Add the sliced pats of butter, evaporated milk and light brown sugar to a 4-5 quart heavy bottomed saucepan over medium heat. Use a wooden spoon to stir constantly while the butter melts.
- Once the butter melts, attach a candy thermometer to the saucepan. Keep stirring constantly until the brown sugar mixture reaches 238* (This will take anywhere from 8-10 minutes) or the softball stage. (If you do not have a candy thermometer, simply use a spoon to drop a small amount of the fudge into cold water. If the candy forms a small ball it has reached the desired temperature) Remove the pan from the heat. Allow the fudge to rest for a few minutes before moving on to the next step.
- Carefully pour the hot brown sugar mixture into a large heat-safe mixing bowl.
- Add the vanilla extract to the mixture, and use an electric mixer on low speed to mix in the vanilla. (Be careful when adding the vanilla as it tends to slightly bubble when added to the hot mixture.)
- Add the powdered sugar 1 cup at a time, mixing well after each addition. Increase the mixer speed to medium speed. Continue mixing for another 2-3 minutes until the fudge is smooth.
- Evenly spread the fudge into the prepared pan. Allow the fudge to rest at room temperature for 30 minutes. Loosely cover with foil or parchment paper and chill in the refrigerator for 1 hour, or until the fudge is set.
- Use the parchment paper overhang to lift the fudge out of the baking dish.
- Carefully use a sharp kitchen knife to slice 6 slices x 6 slices. Keep any leftover fudge in an airtight container in the refrigerator for up to 2 weeks.
Notes
- Overcooking the brown sugar mixture can cause sugar crystals to form, making your fudge grainy. Use a thermometer to make sure your fudge comes off the heat at the right temperature.
- To get an accurate read on the thermometer, make sure it’s not touching the bottom of the pan. The tip of the thermometer should be suspended in the sugar mixture.
- Use a heavy-bottomed saucepan, keep the heat at medium, and stir right down to the bottom of the pot when you’re cooking your sugar to prevent the mixture from burning.
- We highly encourage you to add your powdered sugar gradually. This produces a much smoother, silkier fudge.
- Lightly score the top of the fudge with a knife after about 30 minutes in the fridge. This makes it easier to cut into clean slices once it’s fully set.
- If your fudge begins to break apart when cutting, you can allow it to sit at room temperature a bit longer. This should soften it enough to make it easier to cut.
Nutrition
Calories: 148kcal | Carbohydrates: 25g | Protein: 0.4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 51mg | Potassium: 42mg | Sugar: 25g | Vitamin A: 170IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Leave a Comment