Best Creamy Brown Sugar Fudge Recipes

BROWN SUGAR FUDGE RECIPE

Steps:

• Butter a 8" x 8" glass baking dish and set aside.*
• Put 2/3 cup butter, heavy cream, and brown sugar into a medium pot set over medium heat. Whisk continuously until the butter has melted. As soon as the edges start to bubble and boil, set a timer for 5 minutes. Whisk occasionally, and turn to medium-low when it comes to a rolling boil.
• Immediately remove the pot from the heat when the five minutes are up, and add the icing sugar. Whip with an electric mixer until smooth and creamy.
• Pour into the prepared dish and chill for 1 hour before cutting and serving.

BROWN SUGAR FUDGE

Steps:

• Grease an 8x8-inch pan.
• Bring brown sugar, evaporated milk, and butter to a boil in a large saucepan; boil mixture for exactly 10 minutes. Remove from heat and add confectioners' sugar. Beat fudge with an electric mixer on medium speed for exactly 5 minutes. Stir in walnuts. Spread fudge into the prepared pan and let cool before cutting into squares.

OLD-FASHIONED BROWN SUGAR FUDGE (PENUCHE)

Steps:

• Add the brown sugar, granulated sugar, butter, cream and salt to a medium-sized pot over medium heat. Stir until butter and sugar are melted and combined. Stop stirring
• Bring the sugar to a boil and stop stirring. Reduce the heat to medium and continue cook until the sugar reaches 236°F. Test using the soft ball method by adding some of the candy mixture to a cup of cold water. If a soft candy ball forms then the fudge is cooked.
• Remove from heat and let cool to 110F. Once cooled add the vanilla and quickly beat with a wooden spoon until the fudge becomes smooth, lighter in colour and loses it shininess to a matte texture.
• Pour the fudge quickly into an 8" X 8" glass dish lined with parchment paper. Push the fudge into the corners of the pan with the wooden spoon or spatula and smooth off the top. Let cool completely for about 1 hour and then cut into squares.
• Store in a sealed container on the counter for up to 3 weeks.

GRANDMA'S BROWN SUGAR FUDGE

Steps:

• Combine brown sugar & milk in saucepan, and stir until the sugar begins to dissolve.
• Cook over medium-high heat until mixture reaches the "soft ball" stage (about 235 degrees).
• Remove from heat, and add butter & vanilla.
• Mix until smooth & creamy. Fudge will lose its shine and feel somewhat gritty on the bottom of the pot.
• Pour into buttered 9 x 13 glass pan.
• Let partially set and cut into squares.

CREAMY BROWN-SUGAR FUDGE

Steps:

• Lightly oil an 8-inch square glass baking dish.
• Coarsely chop chocolate and butter and chill. In a 4-quart heavy saucepan cook sugars, cream, and salt over low heat, stirring constantly with a wooden spoon and washing down any sugar crystals clinging to side of pan with a brush dipped in cold water, until sugar is completely dissolved, about 10 minutes. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 238°F.
• Remove pan from heat (leave thermometer in pan) and add chocolate, butter, and vanilla (do not stir). Cool fudge, without stirring, in pan until thermometer registers 130°F., about 30 minutes. With a hand-held electric mixer on high speed beat fudge until it turns pale, loses its gloss, and just begins to set, about 1 to 2 minutes. Immediately pour fudge into baking dish and smooth top with an offset spatula. Cool fudge completely. Chill fudge, covered, until firm, at least 6 hours, and up to 1 week. Cut fudge in baking dish into 3/4-inch squares. Fudge keeps, layered between sheets of wax paper in an airtight container and chilled, 1 month. Serve fudge chilled.

BROWN SUGAR CREAM FUDGE

Steps:

• Boil brown sugar, butter and milk over medium heat in a medium size pot, for 2 minutes, stirring constantly.
• Add icing sugar, salt and vanilla extract.
• Beat with hand mixer until smooth.
• Pour into a 9 x 13 pan.
• Let cool.