Vertical overhead picture of Brown Sugar Fudge garnished with rosemary and cranberries
Recipes » Candy

Sea Salted Brown Sugar Fudge

By Chris Scheuer | Updated on June 3, 2024
5 from 14 votes
This easy, 4-ingredient Brown Sugar Fudge takes less than 30-minutes to make and is beyond delicious. Be prepared for requests to make it again and again!
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This easy, 4-ingredient Brown Sugar Fudge takes less than 30-minutes to make and is beyond delicious. Be prepared for requests to make it again and again!

This fudge! What can I say other than this Brown Sugar Fudge is beyond delicious! Oh yeah, and I would be remiss if I didn't give you a little warning too: it's almost impossible to just eat one piece! (Don't ask me how I know this and don't ask me to stand on the scale right now.)

Photo of cups of Sea Salted Brown Sugar Fudge on a white presentation platter surrounded by sugared rosemary and cranberries.

I made a batch of this Brown Sugar Fudge right before Thanksgiving and filled my domed cake plate with the little fudge cups. I didn't say much, just left them out when family and friends were visiting. Every time I walked through the kitchen I noticed that one or two (or three or four) had disappeared. Long before the weekend was over, the fudge was gone.

My daughter Cait, sent me a text the following week, "Have you posted the fudge recipe yet?" It's definitely one of those sweet treats that, once you take the first taste, you know you need the recipe.

Photo of cups of Sea Salted Brown Sugar Fudge surrounded by gift boxes, labels and ribbon.

A super easy, four ingredient recipe

This Brown Sugar Fudge recipe comes together quickly and easily. You'll need a medium size, heavy-duty saucepan (I love this All Clad saucepan), a rubber spatula or a wooden spoon, a candy thermometer and a couple of mini muffin pans.

The recipe begins by combining brown sugar and heavy cream in a saucepan and bringing the mixture to a boil. Continue to boil, stirring occasionally for about 5 minutes, then attach a candy thermometer to the side of your pan. (It's easier to stir without the thermometer in place and you won't need it for the first five minutes.) Once the candy thermometer is in place you'll want to stay close as the temperature nears 240ËšF. That will take about 3-6 more minutes.

When the thermometer says 240ËšF, pull the pot from the stove, add butter and vanilla then stir, stir, stir. I've done the stirring by hand and with a hand mixer, they both work well.

As you stir, the fudge mixture will start to thicken a bit and get slightly lighter in color. That's when it's time to scoop it into mini muffin tins that have been lined with cupcake liners. The finishing touch is a tiny sprinkle of sea salt on each one and you're done with your part!

Overhead photo of a white platter filled with Sea Salted Brown Sugar Fudge surrounded by sugared rosemary branches and cranberries.

Great for entertaining and gifting

Give the little fudge cups about an hour to cool and they're ready to enjoy with family and friends, take to work or package up for gift-giving.

For gifting, you can keep things simple and just arrange the fudge on a paper plate covered with plastic wrap.
Add a ribbon and you're good to go!

I did come up with another a pretty and inexpensive way to package these little Brown Sugar Fudge cups for gifting that I thought you might enjoy. I found these cute little kraft paper boxes with a clear window.

They come in a package of 25 and each one holds four fudge cups perfectly. I like to tie the boxes with a pretty bow and add a gift tag. I also found the red gingham ribbon on Amazon and have used it for lots of Christmas projects this year. It's nice quality yet inexpensive and you get 50 yards on a roll.

Voila! A festive, delicious gift for all those extra people on your list. I made a printable PDF of the gift tags (shown in picture below). If you're would like to use this for your gifts, feel free leave a comment below and I'll email the PDF of the gift tags to you.

This Brown Sugar Fudge is wonderful for entertaining too. I like to arrange the little cups on a cake stand with fresh or sugared rosemary and some fresh cranberries. Set the plate or platter on a counter or buffet and let guests help themselves. Have some refills stashed away or there will be sad faces when the plate is empty!

Café Tips for making this Sea-Salted Brown Sugar Fudge

  • As I mentioned above, you'll need a candy thermometer for this recipe. This is an item you won't use all the time but it's essential for certain recipes. Candy thermometers are not expensive and you can go basic or spend a bit more and get a thermometer with some extra functions. I've had this one for years and I love it. It gives a little beep when the candy is getting close to the set temperature.
  • You'll need 2-3 mini muffin pans for this recipe. You'll get anywhere from 30-36 fudge cups from this recipe, depending on how full you fill the paper liners.
  • This recipe calls for flaky sea salt. I love Maldon Sea Salt which is harvest off the coast of England and is used as a finishing salt. Just a little sprinkle adds delicious flavor and a nice little crunch.
  • Don't use too large a pot for this recipe as you want the tip of the thermometer to sit in the middle of your mixture. If you use a large pot it will be difficult to get an accurate temperature.
  • This recipe calls for brown sugar. I've used both light and dark brown sugar with good results. I actually like to use a combination, 2 cups light brown sugar and 1 cup dark. The dark adds a nice rich color.
  • You can use a spoon or small heat resistant measuring cup to fill the paper liners or an ice cream scoop. I use a medium-size scoop for this Brown Sugar Fudge with great results.
  • After cooking the fudge and beating it as directed, I like to set the pot back on the stovetop on a super low temperature. This will keep the mixture from firming up too much as you're scooping it into the little mini muffin tins.
  • You can also make this fudge in an 8x8 pan. Grease the pan well and line it with foil with two edges of the foil hanging over the pan. Lightly grease the foil. After beating the fudge, pour it into the prepared pan and sprinkle lightly with flaky sea salt.
  • If you're using the small gift boxes shown above in the post, don't fill the cups too full or the window will get smeared.
  • Here are the links again for the kraft paper gift boxes and ribbon pictured below. You can tie several boxes together with the pretty ribbon if you want to gift more than 4 fudge cups.

If you enjoyed this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear other's results and ideas for variations.

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Vertical overhead picture of Brown Sugar Fudge garnished with rosemary and cranberries

Sea Salted Brown Sugar Fudge

Chris Scheuer
This easy, 4-ingredient Brown Sugar Fudge takes less than 30-minutes to make and is beyond delicious. Be prepared for requests to make it again and again!
5 from 14 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 36
Calories 121
PRINT PIN COMMENTS

Ingredients
 
 

  • 1 ½ cup heavy cream
  • 3 cups brown sugar, packed (light or dark or a combination - see Cafe Tips above in the post)
  • 6 tablespoons butter
  • 2 teaspoons vanilla
  • flaky sea salt, I love Maldon

Instructions
 

  1. Line three mini muffin tins with 36 mini cupcake liners. (You'll get 3--36, depending on how full you fill the liners and the size of your liners. (I fill mine almost to the top and get 18.)
  2. In a medium-size, heavy-duty saucepan, combine the cream and brown sugar over medium heat.
  3. Bring to a boil and boil for 5 minutes, stirring frequently. Attach a candy thermometer to the side of the pan. Maintain a medium boil, stirring frequently until the mixture reaches 240ËšF. This will take 8-14 minutes, depending on the heat.
  4. Remove the pan from the heat and stir in the butter and vanilla until thoroughly combined. Using a whisk vigorously whisk the fudge mixture for 5 minutes. It will start to thicken up slightly and get a bit lighter in color. You can also use a hand held mixer. Start on low speed and increase to high. Mix for 3 minutes, if using a mixer.
  5. Pour or spoon the fudge into the prepared baking cups. I like to use a small ice cream scoop for this to keep my cups consistent.
  6. Sprinkle each cup with a bit of flaky sea salt while hot. Allow fudge to cool completely before storing it.
  7. Store the fudge in an airtight container at room temperature for one to two weeks, or freeze it for up to 3 months.

Notes

See Café Tips above in post for lots of extra tips and instructions as well as method to make this fudge in an 8x8-inch square pan.

Nutrition

Calories: 121kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 19mgSodium: 26mgPotassium: 32mgSugar: 18gVitamin A: 204IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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Course: Candy, Dessert
Cuisine: American

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123 Comments

  2. I live in Denver and usually have to adjust for altitude. What do you recommend? Also, could I please get the labels

    Reply

  6. Looks Devine. I'm going to try this with coconut sugar and plant butter. I will let you know if it works. Send me the gift cards please.

    Reply

  9. Please send thes labels to add to my collection. I use your recipes for gifts all the time and the labels are enjoyed almost as much as the treats. Merci.

    Reply

  13. I do want your labels even though I'm wondering if your fudge will make its way out of my house!
    Thank you!

    Reply

  17. I will be making this recipe for Christmas gifts. I will package them like you did, so pretty. I would love to receive the labels.
    Thank you,
    Janet

    Reply

  20. No only do you give us wonderful recipes and well as the beautiful gift tags and labels, I really do appreciate you letting us know what and where you can bet boxes/bags, etc. I think I'm going to start a pinterest folder just for your recipes being as they are the ones I use the most.
    May I have the labels, please. Thank you once again.

    Reply

  22. Hi there!
    I’d like to get the free printed labels, please.
    Looks so good! Thanks for sharing.
    Thank you❣️

    Reply

  24. Hi Chris ,
    Please send me the labels for this one too. Thank you.

    I also would like to see a link to the mini-cupcake papers in the recipe description. It always helps when I can just order what you use.

    Kathryn

    Reply

    1. Hi Kathryn, happy to send the labels. I try to usually include links but these cupcake papers were something I already had in my collection.

      Reply

  28. I have been pre-planning my Christmas give aways and I have made these twice (you know, just to make sure they are perfect!). I’m a tiny bit embarrassed to say that I ate most of the first batch all by myself! I promise to give the second batch away. They are perfection. I have a little hint for those who might be at high altitude. Where I live, water boils at 208 degrees instead of the normal 212 degrees. I pulled the fudge off the burner when the temperature hit 236 just to make sure they didn’t set in the pan. I find this is especially important when making things like caramels here.

    Thank you for another delicious recipe Chris. I would love to have the labels.

    Reply

    1. That's great, Diane! I'm sure other readers will find that helpful. We are happy to send the labels 🙂

      Reply

  29. Next level goodness! These fudge cups were the hit of my gathering last night. I served them with Irish Shortbread cutouts using you dip, drip and flip icing glaze and people were walking around with both treats alternating bites! LOL. Happy Holidays, NILENE

    Reply

  32. I made this and it was very grainy. I used a candy thermometer and beat it at the end for the full amount of time. Any suggestions would be appreciated. I also thought the salt on top was very distracting as the fudge has a nice flavor on its own.

    Reply

  34. I was so excited to make this, but mine came out like soft caramel that stuck to the cups. Any idea what I did wrong?

    Reply

    1. Hi Laurie, it's really hard to say without being right there in the kitchen with you. Did you let it get to 240ËšF and whisk for 5 minutes? Those are two of the big secrets.

      Reply

  36. I love this recipe for gift giving! Everyone on our street will get some! So easy and your gifting presentation is perfect. May I have the labels to print please? Thank you for the constant inspiration for beautiful, easy and delicious food. Cheers! to you both and stay well.

    Reply

  37. Oh Em Gee!
    Every year I make fudge for my daughter for the holidays... with mixed results.
    Being a huge fan of your other recipes, I tried this one this year. I could not find mini muffin liners so make it in an 8x8 pan. This stuff is fabulous! I need to pack it up and get it shipped before I eat the whole thing and my daughter gets none.
    This is my new go-to fudge recipe.
    May I please get the shipping label (today if possible)?
    Many thanks and very best wishes to you and yours for the holidays.

    Reply

  39. Good evening, Chris. May I kindly ask for the labels here? This recipe looks so very good. Thank you and have a lovely evening.

    Reply

  40. I will be trying these this weekend and sharing. May I please have the pdf? And thank you for what you do, Chris and hubby!

    Reply

  42. I’m wanting to make these but first want to purchase a good quality candy thermometer. I’m wondering if you can recommend one for me. Thank-you and love your recipes.

    Reply

      1. Hello Chris I am so excited to try this fudge recipe it is all I have heard about recently, just a quick question though I am having a hard time finding flaked sea salt would flaked kosher salt be the same ?
        Thank you in advance!!

        Reply

        1. Hi Kristen, they're not exactly the same but flaked kosher salt will work. Be sparing at first though. You can always taste it and add more but you can't take it away.

          Reply

  44. I absolutely love this fudge, is it known as Penuche fudge also?

    Some comments while making, I don't know where my candy thermometer went, so I ended up using a instant thermometer. Took forever, but took it off the stove at 138. Whipping for 5 minutes by hand or hand mixer seemed like a lot of effort, so I used my KitchenAid, worked like a dream and I was able to lick the bowl and whisk. I used silicone mini muffin cups, 2 sets of them, and had some left so put an aluminum foil sling in a small loaf pan. I misplaced the liners and kind of freaked out because they didn't come out of the cups, they were too soft. I put in the freezer overnight and was able to get out, phew! I did find the liners, so popped them in there.

    Funny story about putting them out at work. My manager took one, although he's doing Keto and asked, "Is there maple flavoring?" I listed the ingredients and asked if he liked maple, and he said "It's ok." Then he commented that he didn't understand why sweet things have salt on them. A few hours later, I passed the dish around one last time, and asked him if he wanted one more, and he said "I've been sneakingly taking a lot, look in my garbage can for all the wrappers!". I think he loved them!

    Thank you so much for all your delicious recipes! I have not been commenting on any of them, this is my first and will continue.

    Reply

  45. Good morning from the Pacific NW! I made this fudge last night, just in time for the gift boxes that arrived yesterday! I would love to have the label!

    Reply

  46. Hi Chris. I made the fudge the other day and found that it stuck to the paper cups. The fudge--which was more like caramel?--was also very soft. I'm thinking I needed to boil it a bit longer to get it to set more solidly, and then maybe it wouldn't have stuck to the paper? Nonetheless, it tasted delicious!

    Reply

    1. Hi Maria, Sorry you had a problem with this. Did you bring it to 240ËšF with a thermometer? If you take it to the right temperature it shouldn't be caramel-y at all. You do have to be careful that the tip of your thermometer is in the liquid and not at the bottom of the pot.

      Reply

  47. I made these today and they are delicious.
    I used equally parts of the brown sugars and used unsalted butter. I needed up with 48 mini cups for one batch.
    I have a question though, the texture of the finished product was grainy. Is that the normal texture for this type of fudge?
    I absolutely live this flavor and they display lovely in gift boxes.

    Reply

    1. Hi Janis, I'm so happy you're enjoying these fudge cups. Yes, brown sugar fudge has a somewhat grainy texture, a little bit like maple sugar candy.

      Reply

  51. Chris, your website is my "go to" for ANY recipe I'm hoping will impress family and friends. I've made so many of your recipes and they are all fantastic! I'd love the label pdf as these will be hostess gifts for many holiday events this year.

    Reply

    1. Thank you, Barb! I appreciate your kind comment 🙂 I will send you the label pdf now, these will make great hostess gifts!

      Reply

  54. I could eat my weight in brown sugar fudge, so I'm loving this pretty, salted version. So perfect for holiday treats and lovely for gifting, too!

    Reply

  55. What do you think about adding pecans or walnuts to this? I like some crunch in my fudge, so I'm thinking nuts would go well in this.

    Reply

  56. Wow, I wish I saw my name on one of those boxes! This fudge looks fantastic Chris and love the little paper wrappers. Such a terrific idea and beautiful presentation. Pinned and drooling 🙂

    Reply

  57. Hi Carol, that's a good question. You can use either. I've used both light and dark brown sugar with good results. I actually like to use a combination - I'll often use 2 cups of light brown sugar and 1 cup of dark. I will add this info to the post. Thanks for asking!

    Reply

  60. This is just the sort of treat we'd love to get delivered to our house! Packaged so beautifully, it's a gift from the heart!

    Reply

  61. These look wonderful, Chris! I don’t have a candy thermometer, but I am going to buy one, just so I can try this recipe! I was actually wondering if your recipe for the glaze for your buttermilk pumpkin pound cake could be used as a fudge. Some of mine pooled on the cake stand and it was delicious as a stand-alone treat.

    I’d also love to know how you make your sugared rosemary? I have three beautiful, full shrubs that I like to utilize whenever possible. Your plate garnish was just delightful!

    P.S. Just ordered the little gifting boxes from Amazon 🎄🎄🎄

    Reply

    1. Hi Victoria,
      I think you'll love this fudge.
      I'm not sure if the pound cake icing would work for fudge but I know what you mean about the pooled glaze tasting like candy!
      The sugared rosemary is simple. Just cut your sprigs and wash them. Make a simple syrup with 1/2 cup sugar and 1/2 cup water. Heat it on the stove, just until the sugar is dissolved. Let it cool a bit and then add your rosemary. When the rosemary is coated, remove it with a slotted spoon to a cooling rack set over a pan or piece of parchment paper. Let it dry (and get sticky) for 30-45 minutes, then roll in sugar and return to the cooling rack to dry. That's it!

      Reply

      1. Thanks so much for your response and instructions, Chris!!

        Will be making the rosemary for a garnish tomorrow!

        Victoria

        Reply

  62. Hi! Does it matter if you use dark or light brown sugar?
    They look like the “tablet” that British/Scottish people make.......soooo good!

    Reply