Buttery Molasses Fudge
Indulge in the rich, nostalgic flavors of Buttery Molasses Fudge, a delightful treat that combines creamy decadence with the deep, caramel-like sweetness of molasses. This classic fudge recipe is a perfect balance of smooth unsalted butter, brown sugar, and granulated sugar, elevated with the warm depth of molasses and a hint of pure vanilla. Achieving its velvety texture through a precise candy thermometer technique, this fudge is then whipped to perfection with powdered sugar for a luxuriously thick and smooth consistency. Perfect for gifting, holiday gatherings, or satisfying your sweet tooth, these irresistible squares of homemade goodness are easy to make and store beautifully. With a prep and cook time of under an hour, Buttery Molasses Fudge is your go-to recipe for indulgent, homemade candy made effortlessly special.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 0.5 cup molasses
- 0.75 cup heavy cream
- 2 teaspoons pure vanilla extract
- 0.25 teaspoon salt
- 3 cups powdered sugar
Instructions
Line an 8x8-inch baking dish with parchment paper, ensuring there is some overhang to easily lift the fudge out later. Set aside.
In a medium saucepan over medium heat, combine unsalted butter, granulated sugar, brown sugar, molasses, and heavy cream.
Stir constantly until the mixture is smooth and the sugars begin to dissolve.
Insert a candy thermometer into the saucepan and cook, stirring occasionally, until the mixture reaches 238°F (114°C), also known as the 'soft-ball stage.' This should take about 10-12 minutes.
Remove the saucepan from heat and stir in the pure vanilla extract and salt.
Let the mixture cool slightly, about 5 minutes, then transfer it to a stand mixer fitted with the paddle attachment. Alternatively, you can use an electric hand mixer.
Gradually beat in the powdered sugar, one cup at a time, mixing on medium speed until the fudge is smooth and starts to thicken.
Scrape the fudge mixture into the prepared baking dish and smooth it out evenly with a spatula.
Allow the fudge to cool at room temperature for 2 hours, or until it sets fully. For quicker results, you can refrigerate it for about 1 hour.
Once set, use the parchment paper overhang to lift the fudge out of the baking dish. Cut into 24 squares (or your desired portion sizes).
Store the fudge in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 29 mg | 1% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 45.0 g | ||
| Protein | 0.1 g | 0% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 111 mg | 2% | |
*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.
