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 Time5

Cook Time15

Chill and Rest Time1 30

Total Time1 50

Course: Dessert

Cuisine: American

Keyword: Brown Sugar Fudge Recipe

Servings:

Calories: 148kcal

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 8x8 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