I Am Baker

Brown Butter Fudge

This brown butter fudge gets all its sweet flavor from the decadent browned butter.  Its a show stopper!

Brown Butter Fudge

 

I have been incorporating brown butter into all my desserts lately.  With brown butter buttercream and brown butter cream cheese and now this Browned Butter Fudge.

And I am just getting started.

Brown Butter Fudge

 

My great-grandma Inga made the most amazing Vanilla Fudge.  I have tried for years to replicate her recipe, but not been successful.  This is very, very close!

She made hers sweet and dry… it was not creamy like traditional fudge is.  It sorta ruined me forever because most are creamy! (da) But I like mine dry and crumbly and flakey.

I know, I know, I am weird.

Brown Butter Fudge

 

Well, it turned out creamy anyway.  Good for you!  Not so good for me.

So I will just keep working on the consistency part.  But that flavor part has to stay exactly like this.  Almost perfect!

 

Brown Butter Fudge

Ingredients

  • 1 stick butter
  • 3 cups granulated sugar
  • 7 oz evaporated milk
  • 1/2 cup light corn syrup
  • 1/2 cup powdered sugar

Instructions

  1. Place the butter in a medium-large saucepan over medium-high heat. (Try to use a pan with a light bottom) Melt the butter and continue to cook it until it is a rich, golden brown. Keep a close eye on it as it cooks and stir it every few minutes so that it does not scorch on the bottom. The butter should smell toasty and have a beautiful nutty color.
  2. Once the butter is browned, add the sugar, evaporated milk, and corn syrup. Stir sugar until it is completely dissolved.
  3. Insert candy thermometer to the side of your saucepan. Continue to slowly cook the sugar mixture until it reaches 238 degrees or soft ball stage.
  4. Once the temperature reaches 238 degrees, remove the candy from the heat and let it cool to room temperature.
  5. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray
  6. Once the candy is room temperature, or about 45 degrees, pour into into stand mixer. Start mixer on low and slowly add in powdered sugar. Once the sugar is mostly incorporated turn the mixer to high and beat until fudge looses its shine. It should be fairly thick. (This took about five minutes.)
  7. Pour the fudge into the prepared pan, and smooth it into an even layer. Allow the fudge to set at room temperature or in the refrigerator.
  8. You can store at room temperature or in the refrigerator for a few weeks.
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Adapted from About.com.

It tastes like a caramel fudge.  And a vanilla fudge.

And is dangerous if kept to close.

Brown Butter Fudge

 

I think I better make a few more batches for some more quality testing. ;)

Comments

  1. Cindy says

    I like my fudge dry and crumbly too! I think the stuff I like is called Penuche but I’m not good at making it. Creamy fudge with marshmallows or sweet and condensed milk is good, it’s just not my idea of Real Fudge that my mother use to make.

  2. Michelle says

    I vote crumbly fudge too. I have a recipe that my mum used to make. It is crumbly but can be a bit tricky to get right. I’ll email a photo of the recipe to you. I hope it’s just like your grandma used to make. :)

  3. Karen says

    You need to come to Scotland and try Tablet. It sounds very similar to the old type of fudge your great grandma used to make.

  4. Chrissy says

    1)Kinda sounds like you’re talking about candy made when there’s a lot of moisture in the air. It’s kind of crumbly and the sugar particles are a little bigger. 2) Is your room temperature 45′? 3)Browned butter, oh my…

  5. Caitlin says

    Oh, I love the dry fudge too! I always try to make mine come out that way. I think it needs to be slightly overcooked, but obviously not too overcooked…it’s a fine line!

    This looks delicious!

  6. Barbara C says

    I like it grainy too! I went to the UK Carnation link. Lots of good advice in the comment section from the Carnation folks. I also found a blog from a gal in Seattle -> http://notsohumblepie.blogspot.com/2010/06/scottish-tablet.html. Seems as if the secret is in the last step of beating the mixture after it’s come to temperature. Hope it’s okay to reference another blog!! I will definitely be trying this. Makes me feel all international!! Maybe we’ll develop a good Scottish brogue!!

  7. Penny says

    For my fudge I didn’t wait for it to cool. I immediately transfered it from the pan to a large glass bowl and another bowl full of ice to use as a cooler as necessary and just got the old hand mixer out and ran it on medium high and beat the dickens out of it. I beat for about 10 minutes constantly turning the bowl and stirring stirring stirring, sitting it on the ice occasionally til the shine went and it became almost like a fondant. Did I spell that right? Lol. When I dumped it in the pan it was almost like dough. I smoothed it out with a small rolling pin. When I went back to get the beaters to clean, u know what I mean, the stuff on them was flaky dry and creamy. Delicious! Now how the stuff in the pan will turn out is yet to be determined but the stuff that went into the pan was the exact same stuff that was on the beaters with a 30 second difference. Its been in the fridge about 15 minutes. Its cooling and I nicked off a little corner and things are looking very promising… for now.. Tomorrow it could be a brick…Lol

  8. Penny says

    UPDATE! The fudged is delicious! Whether or not the flaky factor is to your liking is up to you but it turned out really great to my taste. Also wanted you to know I really did beat it for 10 full minutes. I set a timer so I could see where I was at when it went off. And I only used the ice maybe 4 times and only for 30 seconds or so at a time. Good luck… and Merry Christmas…and Happy New Year… :~)

  9. Faith R says

    I think if you were to transfer your fudge to a mixing bowl before putting it in the pan and beat it for a bit it would get crumbly. Also if you let it air dry before putting it in the fridge.

    Thank you for this recipe! I recently discovered brown butter and thought it would make amazing fudge. Have you tried any brown butter recipes from smitten kitchen?

  10. Carlyfay328 says

    My grandmother gave up chocolate years ago (the eighties I believe?) and I would love to make her some fudge she can actually have! Thanks so much!! :)

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