Grandma’s sugar fudge
- Preparation 35 min
- Refrigeration 2 h
- Cooking 10 min
- Servings 8 to 10
- Freezing I do not suggest
Ads
Grandma’s Sugar Fudge: A Creamy, Nostalgic Classic
If you’re looking for the best sugar fudge recipe, the one that brings back childhood memories and cozy Sundays at grandma’s house, you’re in the right place. With its perfectly smooth texture, rich caramel flavor, and crunchy pecan topping, this homemade fudge is the ultimate mix of nostalgia and pure indulgence.
No complicated techniques or fancy ingredients here—just butter, brown sugar, heavy cream, powdered sugar, and pecans. The secret? Precise cooking, proper mixing, and resisting the urge to dig in before it sets!
Why This Sugar Fudge Recipe is Foolproof
✅ Simple and effective method – Boil the brown sugar and cream exactly for 3 minutes without stirring to prevent crystallization.
✅ Perfectly smooth texture – Not too soft, not too hard—just creamy enough to melt in your mouth.
✅ Classic ingredients – No unnecessary extras, just pure, rich, and comforting flavors.
✅ Easy to make ahead – The ideal treat for gifting, sharing, or sneaking a piece on a Monday night.
The only downside? It disappears way too fast! Once cut into squares and stored in the fridge, it keeps for a few days—but let’s be real, who can resist for that long? 🔥🍬🥄
Ads
Ads
✅ Tips & Tricks for the Perfect Grandma’s Sugar Fudge!
🔥 Mastering the Cooking Process for the Perfect Texture
- Stick to the 3-minute rolling boil: This is the key step to prevent your sugar fudge from being too hard or too soft.
- Do not stir during boiling: This helps avoid sugar crystallization and ensures a smooth, creamy consistency.
🥄 Achieving a Smooth, Lump-Free Texture
- Sift the powdered sugar before adding it to prevent lumps and make mixing easier.
- Let the mixture cool for 5 minutes before mixing: This stabilizes the texture and prevents crystallization.
- Whisk thoroughly after adding the powdered sugar for a perfectly smooth finish.
🌰 Customize Your Sugar Fudge
- Add a pinch of salt to balance the sweetness and enhance the caramel flavor.
- Try different nuts: Swap pecans for walnuts, hazelnuts, or chopped almonds for a unique twist.
- Stir in a splash of vanilla extract for an even richer taste.
🥶 Storage & Serving Tips
- Let it cool at room temperature before refrigerating to avoid texture changes from thermal shock.
- Store in an airtight container in the fridge for up to 5 days.
- Avoid freezing: This can alter the texture, making it brittle.
- Take it out of the fridge 10 minutes before serving to bring back its perfect melt-in-your-mouth consistency.
With these tips, your homemade sugar fudge will always be creamy, smooth, and absolutely irresistible! 🔥🍬🥄
Ads
Ads
Sugar fudge
- 1/2 cup (125 ml) semi-salted butter, cut into small cubes
- 2 cups (500 ml) packed brown sugar
- 3/4 cup (175 ml) 35% cream
- 2 cups (500 ml) powdered sugar
- 1/2 cup (125 ml) pecans, coarsely chopped
Ads
Preparation
- In a saucepan over medium heat, melt the butter, then add the brown sugar and heavy cream. Stir well, bring to a boil, and then slightly reduce the heat. Let it simmer at a rolling boil for exactly 3 minutes without stirring.
- Pour the mixture into a large bowl, then gradually whisk in the powdered sugar until smooth and lump-free. Gently fold in the pecans.
- Transfer the fudge mixture into a parchment-lined square pan, smoothing it evenly. Let it cool for 15 minutes at room temperature, then refrigerate for at least 2 hours until fully set. Cut in squares and serve! It keeps for a few days in the fridge—but if you love it as much as I do, it won’t last that long!
– The cooking time wasn’t long enough: Make sure to boil at a rolling boil for exactly 3 minutes without stirring.
– The temperature wasn’t high enough: Use a candy thermometer and aim for 234-239°F (112-115°C) for the perfect consistency.
– The powdered sugar wasn’t fully incorporated: Whisk vigorously after cooking to ensure a smooth, creamy texture.
– In the fridge: Up to 5 days in an airtight container.
– At room temperature: About 2 days if kept in a cool, dry place.
– Freezing is not recommended: It alters the texture and can make the fudge brittle.
– The perfect temperature is 234-239°F (112-115°C) using a candy thermometer.
Ads
Ads
Ads
Ads