Brown Sugar Fudge Recipes

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OLD-FASHIONED BROWN SUGAR FUDGE (PENUCHE)



Old-Fashioned Brown Sugar Fudge (Penuche) image

An easy old-fashioned fudge recipe made with brown sugar, cream, and butter along with a hint of vanilla. A delicious confectionary that is creamy, sweet, and melts in your mouth!

Provided by Alisa Infanti | The Delicious Spoon

Categories     Dessert     Treat

Time 1h20m

Number Of Ingredients 6

3 cups brown sugar (packed lightly)
1 cup granulated sugar
1 cup heavy cream
2 tbsp unsalted butter
1/2 tsp salt
1 tsp vanilla

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.

Nutrition Facts : ServingSize 1 piece, Calories 196 kcal, Carbohydrate 42.6 g, Protein 0.2 g, Fat 3.4 g, SaturatedFat 2.1 g, Cholesterol 11 mg, Sodium 70 mg, Sugar 42.2 g, UnsaturatedFat 1 g

BROWN SUGAR FUDGE



Brown Sugar Fudge image

I love this recipe for fudge. Nice and creamy texture. I like to double up on the nuts to take away from the sweetness. This fudge recipe has always worked for me as long as I boil for exactly 10 minutes and beat for exactly 5.

Provided by Kath

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 55m

Yield 64

Number Of Ingredients 5

3 cups brown sugar
¾ cup evaporated milk
1 cup butter
2 cups confectioners' sugar
1 cup chopped walnuts

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.

Nutrition Facts : Calories 82.4 calories, Carbohydrate 11.1 g, Cholesterol 8.5 mg, Fat 4.3 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 2.1 g, Sodium 25.5 mg, Sugar 10.8 g

EASIEST PEANUT BUTTER FUDGE



Easiest Peanut Butter Fudge image

This is the best recipe for creamy and delicious peanut butter fudge I have ever used. It is great for sharing at work.

Provided by ANGIEH

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Time 1h20m

Yield 15

Number Of Ingredients 6

½ cup butter
1 (16 ounce) package brown sugar
½ cup milk
¾ cup peanut butter
1 teaspoon vanilla extract
3 ½ cups confectioners' sugar

Steps:

  • Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

Nutrition Facts : Calories 357.4 calories, Carbohydrate 60.1 g, Cholesterol 16.9 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 5.4 g, Sodium 114.8 mg, Sugar 58 g

GRANDMA'S BROWN SUGAR FUDGE



Grandma's Brown Sugar Fudge image

Make and share this Grandma's Brown Sugar Fudge recipe from Food.com.

Provided by Kimberlily

Categories     Candy

Time 40m

Yield 50 pieces

Number Of Ingredients 4

4 cups brown sugar, packed
1 (12 ounce) can evaporated milk
2 tablespoons butter
1 teaspoon vanilla

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.

Nutrition Facts : Calories 79.8, Fat 1, SaturatedFat 0.6, Cholesterol 3.2, Sodium 17.4, Carbohydrate 17.8, Sugar 16.9, Protein 0.5

BROWN SUGAR FUDGE



Brown Sugar Fudge image

I found this a few years a go on another cooking site and have been making it for christmas ever since. It reminds me of my Grandmothers butterscotch frosting recipe. I have made it without the nuts but I think it is better with them in. Cooking time includes cooling time.

Provided by Old widow

Categories     Candy

Time 1h15m

Yield 24 candies, 24 serving(s)

Number Of Ingredients 6

3/4 cup butter
2 cups packed brown sugar
1/2 cup evaporated milk
1 teaspoon vanilla
3 cups powdered sugar
1 cup chopped nuts

Steps:

  • Butter an 8 inch square baking pan.
  • Melt butter in heavy saucepan, add brown sugar.
  • Cook over low heat for 2 minutes, stirring constantly.
  • Add milk, cook, stirring until mixture comes to a boil.
  • Continue to stir, allow to come to soft ball stage and remove form heat.
  • Let cool slightly.
  • Stir in the vanilla.
  • Gradually beat in the powdered sugar with electric beaters until mixture reaches a fudge-like consistency, about 2 minutes.
  • Stir in nuts.
  • Pour into prepared pan.
  • Allow to cool completely before cutting into pieces.

Nutrition Facts : Calories 219.8, Fat 9.1, SaturatedFat 4.3, Cholesterol 16.8, Sodium 91.9, Carbohydrate 34.8, Fiber 0.5, Sugar 32.6, Protein 1.4

BROWN SUGAR FUDGE



Brown Sugar Fudge image

Categories     Candy     Milk/Cream     Dessert     Christmas     Vanilla     Summer     Winter     Edible Gift     Candy Thermometer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 64 pieces

Number Of Ingredients 7

1/2 cup plus 2 tablespoons evaporated milk
2 cups packed light brown sugar (14 ounces)
1 1/2 sticks (12 tablespoons) unsalted butter, cut into tablespoons
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 3/4 cups confectioners' sugar
Special equipment: a candy thermometer

Steps:

  • Combine milk, brown sugar, butter, and salt in a 3-quart heavy saucepan and bring just to a boil over moderate heat, stirring until sugar is dissolved. Reduce heat to low and simmer, stirring frequently, until mixture registers 238°F on thermometer and a teaspoon of mixture dropped into a small bowl of cold water holds a soft ball when pressed between your fingers (this will take about 30 minutes).
  • Transfer to a heatproof bowl. Beat in vanilla with an electric mixer at medium speed, then add confectioners' sugar a little at a time, beating until fudge is thick and smooth, about 5 minutes.
  • Spread evenly in an ungreased 8-inch square baking pan. Refrigerate, uncovered, until firm enough to cut, about 30 minutes.
  • Cut fudge into 64 squares with a sharp paring knife.

BROWN SUGAR CASHEW FUDGE



Brown Sugar Cashew Fudge image

This creamy light-colored fudge, loaded with crunchy cashews, is a yummy variation on traditional chocolate...and it disappears just as fast!

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 6

1-1/2 teaspoons plus 1/4 cup butter, softened, divided
1 cup packed brown sugar
1/2 cup evaporated milk
2 tablespoons light corn syrup
2-1/2 cups confectioners' sugar
2 cups coarsely chopped salted cashews

Steps:

  • Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , In a heavy saucepan, combine the brown sugar, milk, corn syrup and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring mixture to a rapid boil, stirring constantly for 5 minutes., Remove from the heat. Gradually add confectioners' sugar; mix well. Fold in cashews. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Cut into 1-in. squares. Refrigerate in an airtight container.

Nutrition Facts :

CREAMY BROWN-SUGAR FUDGE



Creamy Brown-Sugar Fudge image

The fudge in the following recipe, with its unusually creamy texture, is too soft to serve at room temperature. It must be served chilled.

Yield Makes about 100 pieces

Number Of Ingredients 7

2 ounces fine-quality white chocolate such as Lindt
2 tablespoons cold unsalted butter
1 1/2 cups packed light brown sugar
1 1/2 cups granulated sugar
3/4 cup plus 2 tablespoons heavy cream
1/4 teaspoon salt
2 teaspoons vanilla

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.

FUDGE-STUFFED CHOCOLATE CHIP COOKIES



Fudge-Stuffed Chocolate Chip Cookies image

These are the great, classic chocolate chip cookies you know and love, packed with gooey goodness. The hot fudge center stays soft even after your cookies have fully cooled. Store in an airtight container at room temperature for up to 3 days.

Provided by thymeforpineapple

Categories     Chocolate Chip Cookies

Time 2h45m

Yield 18

Number Of Ingredients 11

½ cup hot fudge topping
1 tablespoon hot fudge topping
2 ½ cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, softened
¾ cup white sugar
¾ cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips

Steps:

  • Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
  • Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
  • Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
  • Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
  • Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
  • Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
  • Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
  • Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 48.8 g, Cholesterol 47.8 mg, Fat 17.7 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 217.1 mg

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Top Asked Questions

How to make fudge with brown sugar and milk?
PER SERVING % DAILY VALUE 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.
How do you make fudge with walnuts?
The recipe for the fudge is quite simple – you’ll need just 4 ingredients. 12 ounces of evaporated milk, a cup and a half of light brown sugar, some butter, and a dash of salt. The star of the show here is the walnut topping, however – it’s where the delicious flavor of this fudge lives!
What is fudge made out of?
An easy old-fashioned fudge recipe made with brown sugar, cream, and butter along with a hint of vanilla. A delicious confectionary that is creamy, sweet, and melts in your mouth! Add the brown sugar, granulated sugar, butter, cream and salt to a medium-sized pot over medium heat.
How do you keep sugar from crystallizing in Fudge?
This helps prevent sugar crystals from forming on the edge of the pan, which can cause your fudge to not come to the right temperature. Add 2/3 cup evaporated milk. Add 2 tablespoons corn syrup. Add 2 and 1/2 cups brown sugar to the center of the pot.

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