This brown butter fudge gets all its sweet flavor from the decadent browned butter. It’s a show stopper! For a few other fudge recipes, try my Chocolate Vanilla Marble Fudge and Original Fantasy Fudge Recipe.
I have been incorporating browned 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.
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.
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!
Adapted from About.com.
It tastes like a caramel fudge. And a vanilla fudge.
And is dangerous if kept to close.
I think I better make a few more batches for some more quality testing. 😉
Looking for More Fudge Recipes?
White Chocolate Cranberry Fudge
Brown Butter Fudge
- ½ cup (1 stick or 113 g) butter
- 3 cups granulated sugar
- 7 ounces evaporated milk
- ½ cup light corn syrup
- ½ cup confectioners' sugar
- 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.
- Once the butter is browned, add the sugar, evaporated milk, and corn syrup. Stir sugar until it is completely dissolved.
- 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.
- Once the temperature reaches 238 degrees, remove the candy from the heat and let it cool to room temperature.
- Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray
- 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.)
- 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.
- You can store at room temperature or in the refrigerator for a few weeks.
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Sounds so delicious. Rather like penuche? I am wondering about the room temperture of 45 deg? That seems rather cool.
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?
Excellent suggestion! Thank you!
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!! 🙂
I made this yesterday – while the taste is divine the texture was disappointing. It never set up and is still sticky and super soft. I don’t know where I made my wrong turn.
My apologies! Fudge can be difficult. I wish I could help troubleshoot with you!
So I’m sure this won’t get answered on such an old post. How do you think brown sugar would fare instead if granulated? There is just something I love about brown sugar and browned butter. Do you think I’d still need corn syrup?
I am not sure, I have not experimented with that in this recipe! But I like how you think! 🙂
So I have made this fudge twice and it has not turned out either time. It is hardening in the pan while it is cooling and once it is at room temperature I can’t get it out I my pan. The flavor is amazing! But I don’t know what I am doing wrong. Any suggestions?
I feel the same about choc fudge. Hate marshmallows in my fusge. My moms almost had a crumbly grainy consistency. I found almost the right texture by cooking a minute longer.
You do not say if it needs to be brought to a boil, then the heat lowered. Does it need to be stirred at all after the sugar is dissolved?
I just discovered your blog. The few recipes I’ve looked at sound super yummy.
Just made this and put it in the fridge to set. My wife comes to tell me that the fudge in the fridge is no good. I’d better not eat any. (she wanted it all to herself). Its that good.
lol LOVE that!!!
To make a fudge dryer and crumbly all you need do is cook it a bit longer. My mother never used a candy thermometer, she always used the cold water drop method and would cook her fudge to the medium ball stage and then add more butter and beat it till it lost it’s glossy appearance, she had to very quickly turn it out into a buttered pan and spread it before it hardened. We broke it into pieces instead of cutting. Yummmmmmmmmmmmmy.