Sea Salted Brown Sugar Fudge
User Reviews
5
Sea Salted Brown Sugar Fudge
Description
Sea Salted Brown Sugar Fudge begins by heating heavy cream and packed brown sugar together, then boiling the mixture while stirring until it reaches 240°F, the soft-ball stage in candy making. This precise temperature ensures the fudge will set with the correct consistency.
After removing from heat, butter and vanilla extract are whisked into the hot sugar mixture. Vigorous whisking or beating with a hand mixer aerates the fudge, lightening its color and thickening the texture for smoothness.
The fudge mixture is then spooned into lined mini muffin tins and allowed to cool and set. The portion size and lining make it easy to handle.
Flaky sea salt, such as Maldon, is used to finish the fudge with a delicate saltiness that cuts through the rich sweetness, balancing the flavor. Variations in brown sugar type can subtly affect the fudge’s deep caramel notes.
The recipe includes tips for making fudge in a larger pan and provides guidance for consistent results.
Ingredients
- 1 ½ cup heavy cream
- 3 cups brown sugar packed (light or dark or a combination - see Cafe Tips above in the post)
- 6 tablespoons butter
- 2 teaspoons vanilla
- sea salt I love Maldon, flaky
Instructions
- Line three mini muffin tins with 36 mini cupcake liners. (You'll get 3--36, depending on how full you fill the liners and the size of your liners. (I fill mine almost to the top and get 18.)
- In a medium-size, heavy-duty saucepan, combine the cream and brown sugar over medium heat.
- Bring to a boil and boil for 5 minutes, stirring frequently. Attach a candy thermometer to the side of the pan. Maintain a medium boil, stirring frequently until the mixture reaches 240˚F. This will take 8-14 minutes, depending on the heat.
- Remove the pan from the heat and stir in the butter and vanilla until thoroughly combined. Using a whisk vigorously whisk the fudge mixture for 5 minutes. It will start to thicken up slightly and get a bit lighter in color. You can also use a hand held mixer. Start on low speed and increase to high. Mix for 3 minutes, if using a mixer.
- Pour or spoon the fudge into the prepared baking cups. I like to use a small ice cream scoop for this to keep my cups consistent.
- Sprinkle each cup with a bit of flaky sea salt while hot. Allow fudge to cool completely before storing it.
- Store the fudge in an airtight container at room temperature for one to two weeks, or freeze it for up to 3 months.
Notes
- Use a candy thermometer to ensure the mixture reaches 240°F for proper fudge texture.
- Whisk the mixture vigorously after boiling to aerate and lighten the fudge before setting.
- Flaky sea salt like Maldon provides the best balance of saltiness and texture on top.
- The fudge can be made in a larger pan if desired; refer to the original post for adapted method details.
- Filling mini cupcake liners evenly helps produce uniform fudge portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 26mg | 1% |
| Potassium | 32mg | 1% |
| Sugar | 18g | 36% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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