Brown Sugar Fudge

Brown Sugar Fudge

StreuselI went to a Kentucky Derby party yesterday and wanted to bring something sweet and something southern.  What better cookbook to find something that fits both of these categories than “The Back in the Day Bakery Cookbook”.  Maybe you all have tired of me posting recipes from this book but I never tire of this cookbook.

Love it.

How could you not love the Scones, the S’more Pie and the Turkey Veggie Cobbler?

I know you’ll love this fudge recipe.  I added walnuts and it tasted just like the pralines I had tried as a kid visiting family in New Orleans.  I found it challenging to cut into chunks hence the not so pretty pictures so I think next time I would just spoon it out onto wax paper and make it into a praline shape.

Fair warning, these little delights are super flavorful but also super sweet so a few go a long way!


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Brown Sugar Fudge

makes about 20 1.5 inch square pieces

from The Back in the Day Bakery Cookbook


2 c. brown sugar

1 c. granulated sugar

1 c. heavy cream (I used whipping cream and they turned out great)

2 T. light corn syrup

1/4 t. fine sea salt (+ 1/8 t. reserved for sprinkling on the top)

2 T. unsalted butter, cut into 4 chunks

1 t. vanilla extract

1/2 c. toasted and chopped pecans (I used walnuts)


Butter an 8 x 8 inch glass dish and set aside.

In a medium saucepan, combine the first five ingredients and heat over medium heat and stir until sugar dissolves.  Add a candy thermometer; stir occasionally until temperature reaches soft ball stage (about 240 degrees F).


Add the butter chunks, remove from heat, and stir until dissolved.  Let fudge sit with the thermometer still in it and let cool until 120 degrees F.  Add the vanilla and nuts stir vigorously until creamy.  Pour into the buttered pan, sprinkle with salt and let the fudge set up for several hours before cutting.  Store in an airtight container for up to 2 weeks but I guarantee it won’t be around that long.


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