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Sure, here’s a simple recipe for Brown Sugar Fudge:


  • 2 cups brown sugar
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • ½ cup chopped nuts (optional)


  1. Prepare Pan: Line an 8×8 inch baking pan with parchment paper or aluminum foil, leaving some overhang on the sides for easy removal. Lightly grease the parchment or foil with butter or cooking spray.
  2. Combine Ingredients: In a heavy-bottomed saucepan, combine the brown sugar, granulated sugar, heavy cream, and unsalted butter over medium heat. Stir constantly until the sugars dissolve and the mixture comes to a boil.
  3. Cook: Once the mixture reaches a boil, insert a candy thermometer into the mixture and continue cooking, stirring frequently, until the temperature reaches 238°F (soft ball stage) on the candy thermometer. This usually takes about 7-10 minutes.
  4. Remove from Heat: Once the mixture reaches the desired temperature, remove the saucepan from the heat. Be careful as the mixture will be extremely hot.
  5. Add Vanilla and Nuts: Stir in the vanilla extract and chopped nuts (if using). Mix until well combined.
  6. Beat: Allow the mixture to cool for a few minutes, then beat it vigorously with a wooden spoon or a handheld mixer on medium speed until it thickens and starts to lose its gloss. This usually takes about 5-7 minutes.
  7. Pour into Pan: Pour the thickened fudge mixture into the prepared baking pan and spread it evenly with a spatula.
  8. Cool and Set: Let the fudge cool at room temperature until it is completely set, which usually takes about 2-3 hours.
  9. Cut and Serve: Once the fudge is set, lift it out of the pan using the parchment or foil overhang. Peel away the parchment or foil and place the fudge on a cutting board. Cut it into squares or rectangles using a sharp knife. Enjoy your delicious Brown Sugar Fudge!

Feel free to customize this recipe by adding different mix-ins like chocolate chips, dried fruit, or spices to suit your taste preferences.


By uvu44

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