Ingredients
Scale
- 2 cups brown sugar (light or dark)
- 1 cup heavy cream
- ½ cup unsalted butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
- Optional: ½ cup chopped nuts (pecans or walnuts)
Instructions
- Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- Heat the Mixture: In a medium saucepan, combine brown sugar, heavy cream, butter, and salt over medium heat. Stir until the butter melts and the sugar dissolves.
- Boil to the Right Temperature: Bring the mixture to a gentle boil and cook until it reaches 235°F (soft-ball stage) on a candy thermometer. Stir occasionally to prevent burning.
- Cool Slightly: Remove from heat and let it cool for 5 minutes.
- Beat Until Smooth: Stir in vanilla extract. Gradually mix in sifted powdered sugar, beating until smooth and thick.
- Add Nuts (Optional): Fold in chopped nuts if using.
- Set and Slice: Pour the fudge into the prepared pan, spreading it evenly. Let it cool at room temperature for 2-3 hours or until fully set. Cut into squares and serve.
Notes
Use a Candy Thermometer: This ensures the right consistency—too hot and it turns grainy, too cool and it won’t set properly.
Sift the Powdered Sugar: This prevents lumps and makes the fudge extra smooth.
Let It Cool Before Beating: Mixing while too hot can make the fudge greasy or separate.
Use High-Quality Butter and Sugar: These make a noticeable difference in flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150 kcal
- Sugar: 18g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0 g
- Protein: 1g
- Cholesterol: 15mg