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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.)
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.
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 240˚F. That will take about 3-6 more minutes.
When the thermometer says 240˚F, 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!
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.
- 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
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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.)
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In a medium-size, heavy-duty saucepan, combine the cream and brown sugar over medium heat.
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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 240˚F. This will take 8-14 minutes, depending on the heat.
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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.
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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.
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Sprinkle each cup with a bit of flaky sea salt while hot. Allow fudge to cool completely before storing it.
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Store the fudge in an airtight container at room temperature for one to two weeks, or freeze it for up to 3 months.
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.
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Linda Owings says
Please share the PDF file for the labels for Brown Sugar Fudge with me.
M. says
Good evening, Chris. May I kindly ask for the labels here? This recipe looks so very good. Thank you and have a lovely evening.
Patti says
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!
Chris Scheuer says
You're welcome, Patti! Have fun making fudge! The labels should be in your email!
Vicki says
I pan on giving this a try.Would love the tags.Thanks
JoAnn Marek says
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.
Chris Scheuer says
Hi JoAnn, I really like this thermometer. It seems to be very accurate and you can set it to beep a few degrees before your set temperature. https://amzn.to/37p7e80
Kristen says
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!!
Chris Scheuer says
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.
Michele Izydorczak says
Tried these and all I can say is YUMMMMMMMMMM!
Chris Scheuer says
Yay! Thanks, Michelle!
Edith Russo says
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.
Chris Scheuer says
Haha! I love your story, Edith! Thanks so much for sharing your results too 🙂
Southerner Forever says
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!
Maria says
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!
Chris Scheuer says
Hi Maria, Sorry you had a problem with this. Did you bring it to 240˚F 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.
Janis La Velle says
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.
Chris Scheuer says
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.
Janis says
Thank you very much !!
Joni says
Hi Chris! Should I use salted or unsalted butter?
Chris Scheuer says
Hi Joni, I use salted butter. If you use unsalted, add a pinch of salt.
Joni says
Thank you, and happy holidays!
Joanne Gauthier says
I am going to give this a try! Would love & appreciate the tags for gifting. Thank you xo
Chris Scheuer says
Sending you the gift tag pdf now! Enjoy the fudge!
Karo says
Would you please email the label? I have to make these..They look incredible.
Chris Scheuer says
Thanks, Karo! The pdf and instructions should be in your inbox!
Barb Strickland says
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.
Chris Scheuer says
Thank you, Barb! I appreciate your kind comment 🙂 I will send you the label pdf now, these will make great hostess gifts!
Janice Clowater says
Looks delicious and I plan to make it soon! Also, I would love to have the tags!
Chris Scheuer says
Hi Janice, hope you enjoy the fudge! Sending you the tags now!
Elizabeth Glass says
Iam so sorry,I forgot to add I would love the tag! Thanks again,Elizabeth
Chris Scheuer says
Hi Elizabeth, just sent you the gift tag pdf.
Elizabeth Glass says
THANK YOU SO MUCH! I GOT THEM! Merry Christmas! Elizabeth
Chris Scheuer says
Thanks! You're welcome!
Jennifer @ Seasons and Suppers says
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!
Chris Scheuer says
I'm pretty sure that I have eaten my weight! I'm trying hard to keep it out of sight right now 🙂
Sharl says
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.
Chris Scheuer says
Hi Sharl, I've made it with toasted, chopped pecans. It's DELICIOUS!
Tricia B says
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 🙂
Chris Scheuer says
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!
Elizabeth Glass says
WONDERFUL! I just ordered the ribbon and boxes! VERY EXCITED! Thank you so much! Elizabeth
Chris Scheuer says
Thanks so much, Elizabeth. Enjoy!
Millie Law says
Chris, how long does this keep and what is the Bret way to store? Looks delish!
Chris Scheuer says
Hi Millie, this keeps well in an airtight container for a good 2 weeks - if it lasts that long.
Liz says
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!
Chris Scheuer says
Thanks, Liz! 💕
Victoria Love says
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 🎄🎄🎄
Chris Scheuer says
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!
Victoria Love says
Thanks so much for your response and instructions, Chris!!
Will be making the rosemary for a garnish tomorrow!
Victoria
Chris Scheuer says
You're welcome, Victoria!
Carol says
Hi! Does it matter if you use dark or light brown sugar?
They look like the “tablet” that British/Scottish people make.......soooo good!
Carol says
Sorry, I forgot to ask for the label instructions. Is it too late?
Thank you, and Happy New Year!