You think I’m being overly-dramatic? Oh silly reader. You haven’t tried this recipe yet, have you? It’s either the swoony-sexy-ecstasy imagery, or the sad little addict that eats the whole pan on auto-pilot then wakes up the next morning with a total browned-butter-fudge hangover. You pick. Either way, this fudge is worthy of having a place in your life and a fantastically hyperbolic intro.
I have a confession for you before we begin. This was supposed to be maple fudge. It does indeed contain maple syrup. But then the coconut palm sugar’s dark handsomeness courted the irresistible lure of the warm, melting butter until caution was thrown far away to the windiest of winds, and the illegitimate browned butter fudge baby goodness was born.
Except that it was SO legit, you guys. LEGIT.
If you, too, are now craving an illegitimate browned butter fudge rendezvous in your kitchen, please refer below. If your one eyebrow is shot way up off the side of your head and you’re thinking that I’m cray-cray, please refer to my normal, calm and demure posts. (Err, hang on while I rifle through stuff to find em. Ummm, I’ll hafta get back to you on that…)
Gingerbread Lattes was yesterday. Make ’em.
Sorry. Writing posts while it’s sunny out makes me bossy, I think. Now on to the recipe. But don’t linger – sexy fudge is waiting.
Browned Butter Fudge
- 1 cup heavy/whipping cream
- 1 cup unrefined cane sugar
- 1 cup coconut palm sugar
- 1/2 cup maple syrup
- 3 tablespoons butter
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- Prepare 8x8 pan by greasing it with butter. If you want thicker fudge you can use a smaller pan (it may take a bit longer to set at the end).
- Combine ingredients in a small pan on the stove-top and bring to a rolling boil. Using a candy thermometer to check, bring it to 238F (114C).
Alternately, you can use the "soft ball test". Drop a small amount of the mixture into a cup of very cold water. If it blobs together and is pliable and soft when you remove it, it's ready. If it's not yet ready it will dissipate in the water into little bits.
- Remove from heat to cool until mixture is between 100F and 110F. For faster cooling, you can place your pot into a cold water bath in the sink.
- When it has cooled adequately, beat the mixture until it loses its shine. It should be completely dull with no shine left.
Note! If using a handheld mixer, be careful you don't burn out your motor, as this might take 10+ minutes of beating on high. I recommend giving your mixer a little breather every 4-5 minutes or so, or else you might begin to smell burning metal, ahem. A stand mixer is obviously superior for this, but that dirties another dish (plus, I don't have one, so there's that).
- Spread the mixture quickly into the prepared pan. It will begin to set immediately. Cool in the fridge for around half an hour (or until you can't stand it anymore) and then indulge. Slowly, with your eyes closed.
Rinse, lather, repeat.
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