This recipe makes love to your tastebuds. It’s a sexy recipe. Unlike, say, lentils or hamburgers – this recipe makes sparkly cartoon hearts appear over my head as I swoon in ecstasy.
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.
You didn’t brown the butter? I am confused.
Dont have any unrefined sugar in the house… could i substitute brown sugar, white sugar or extra coconut sugar for it?
I would probably try the extra coconut sugar. The unrefined cane sugar is a bit coarser than regular white, so the end result may be a bit skewed. Just be sure to cook it long enough and then beat it long enough!
I took mine out of the fridge after 12 hours, it was still liquidy, was it not dull enough and can I continue to beat it with a mixer to still get it to the right shade? also, if there is left overs, can it be stored at room temperature?
Hmm, yes you probably didn’t beat it long enough. I’m not sure if you still can – but it probably won’t hurt to try, especially if it’s very liquidy. I stored my leftovers at room temp. Hope it works!
it didn’t this time, but it is still good and definitely one I want to try again and get right 🙂
my guess is not that you didn’t beat it long enough, but that you didn’t cook it long enough. with this kind of fudge, at the temperature you cooked the sugar, you would have ended up with soft caramels unbeaten, not liquid. a food thermometer is really a valuable tool when candy making.
i made this and it was perfect. excellent flavor and super smooth texture. i doubled the coconut sugar, as i did not have cane sugar. delicious! you get all the stars for this recipe!
This week is going to be very dangerous for me! You know the only reason I hadn’t made fudge yet this season is that I was being too lazy to figure or a substitue for the sweetened condensed milk i’m my moms recipe. . . I was thinking heavy cream and sugar, but I hadn’t gotten into actual recipe finding mood. . . Then poof my inbox tells me you posted a fudge recipe. . . Thank you (kinda. . . Lol) evil woman!
Ha! You’re welcome? 😀
OOOOOOOOOOOOHHHHHHHHHHHHHHHH MMMMMMMMYYYYYYYYYYYYYYY! I TOTALLY need some of this in my kitchen/belly… hehehe, I might even be nice and let the kids bake a second batch so they can have some too!? Aren’t I a nice mom?
Lord have mercy woman…. I was trying to lose some weight, knock this insanity off (not really, please don’t stop).
Fudge hangover here I come 😀
You DEFINITELY need this fudge in your life. Like, stat. 🙂