Brown Sugar Fudge
Indulge in the rich, buttery decadence of homemade Brown Sugar Fudge—a sweet treat that melts in your mouth with every bite! This classic fudge recipe combines the warm, caramelized sweetness of light brown sugar with the creamy depth of heavy cream, creating a perfectly smooth and velvety texture. A touch of pure vanilla extract enhances the flavor, while a pinch of salt balances the sweetness for a gourmet-level treat. Made on the stovetop and finished with a generous sifting of powdered sugar, this easy candy comes together in less than an hour of hands-on time. Perfect for holiday gifting, dessert platters, or an afternoon indulgence, these bite-sized fudge squares are guaranteed to impress. With only a handful of pantry staples, this recipe is your go-to for a timeless, crowd-pleasing confection.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 2 cups Packed light brown sugar
- 1 cup Granulated sugar
- 3 cups Heavy cream
- 1.5 teaspoons Pure vanilla extract
- 0.5 teaspoon Salt
- 2.5 cups Powdered sugar
Instructions
Line an 8x8-inch square baking dish with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment with butter or non-stick spray, and set aside.
In a medium, heavy-bottomed saucepan, combine the unsalted butter, light brown sugar, granulated sugar, heavy cream, and salt. Stir the mixture over medium heat until the sugars dissolve and the butter is melted.
Bring the mixture to a gentle boil while stirring continuously. Attach a candy thermometer to the side of the pot, making sure it does not touch the bottom of the pan. Continue cooking the mixture until it reaches 240°F (soft ball stage). This should take about 15–20 minutes depending on your heat level and cookware.
Once it reaches the correct temperature, remove the saucepan from heat. Stir in the vanilla extract.
Using an electric hand mixer or a sturdy whisk, beat the mixture in the saucepan for 2–3 minutes to slightly cool and thicken it.
Gradually sift in the powdered sugar, 1/2 cup at a time, stirring well after each addition. Continue whisking the mixture until it is smooth and glossy.
Pour the fudge mixture into the prepared baking dish, spreading it into an even layer using a spatula. Tap the pan gently on the countertop to remove any air bubbles.
Allow the fudge to cool to room temperature and set, which should take around 2–3 hours. Alternatively, you can refrigerate it for faster setting.
Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut it into small squares, about 1-inch each, using a sharp knife.
Store the fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. Enjoy!
Nutrition Facts
Calories |
189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 24.7 g | ||
| Protein | 0.0 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 16 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
