Brown Sugar Fudge with Salted Chocolate Ganache is a “must” to include in your holiday candy making line-up! This creamy, pecan-filled fudge hits all the right notes in a candy. The caramel flavor of brown sugar combines with flakes of salt topping a thick chocolate ganache. I promise, you will be singing for another bite!
When was the last time you made a batch of homemade fudge? Fudge was one of my favorite things at Christmas time when I was growing up. My mom could make the best chocolate and penuche fudge filled with lots of nuts. This brown sugar fudge with salted chocolate ganache combines the taste of both those classic fudge flavors.
Is Penuche the same as Brown Sugar Fudge?
Both are made with brown sugar and penuche usually includes white sugar as well, Both are soft, creamy, delicious and addictive! Penuche is an old-fashioned classic that requires a longer cooking time to get it to the soft-ball, 238°F stage. Then you have to beat the fudge until your arm aches! I have had my share of penuche-fails. In my experience, penuche is more temperamental than our recipe of brown sugar fudge without messing with a candy thermometer.
What goes into Brown Sugar Fudge with Salted Chocolate Ganache?
Just to be clear, this is not the classic, old-fashioned fudge that my mom used to make. But, it is buttery, creamy and just as delicious. Mom would call it the new-fangled fudge and she would love it!
- Dark brown sugar
- Sweetened condensed milk
- Corn syrup
- Chopped white chocolate
- Roasted pecans
- Chopped semi-sweet chocolate
- Hot water
- Salt flakes
The chocolate ganache topping our brown sugar fudge makes this fudge doubly delicious and the salt flakes balances out the sweetness.
How to make this Brown Sugar Fudge with Salted Chocolate Ganache:
I think you will like how easy this fudge goes together. Here is a brief “how to” on the process. Be sure to scroll to the bottom of the page for full measurements, instructions and helpful tips:
- Line an 8×8-inch pan with parchment paper and set aside.
- Cook and dissolve the sugar mixture. Place a heavy-bottomed saucepan over low heat and add the brown sugar, condensed milk, butter, and corn syrup.
- Simmer the mixture to get it thick. Increase the heat to medium-low and bring the mixture to a simmer where it is just bubbling along very gently. Stir the mixture continually until slightly thickened, about 8-9 minutes.
- Add the white chocolate, salt, vanilla and nuts. Remove the saucepan from the heat, add the white chocolate, salt, and vanilla. Stir until the chocolate has completely melted and the mixture is smooth and creamy. Next, stir in the chopped pecans.
- Pour into a pan. Tip the fudge into the prepared pan and smooth the top with a spatula. Let it sit on the counter until it has cooled to room temperature.
- If you line the pan with parchment paper then the fudge will be much easier to remove from the pan. If you don’t’ have parchment paper then you can use aluminum foil but make sure you spray the foil with non-stick spray.
- When you cook the sugar mixture stir it continuously until the sugar is completely dissolved. Check it frequently by putting a dab of the mixture on your finger and rubbing it between your finger and thumb. If it is grainy, keep cooking and keep checking until all graininess is gone.
- Don’t add the white chocolate until you remove the pan from the heat. White chocolate can scorch easily and doesn’t need much heat to melt.
Now for the Salted Chocolate Ganache Layer:
This is a basic chocolate ganache that you are probably familiar with. Choose a good semi-sweet chocolate and chop it finely. We do not recommend using chocolate chips that you most likely have on hand for cookies. They will work in a pinch but the ganache will not be as smooth.
We used Callebaut for both the white chocolate and the semi-sweet chocolate. If your grocery store has a bulk foods section you may find it in that area.
- Chop the chocolate. Place the finely chopped semi-sweet chocolate in a dish and set aside.
- Heat the cream. You can use a saucepan or the microwave to heat the cream.
- Pour the hot cream over the chocolate. Cover the dish with a saucer and allow to sit for 5 minutes. Stir with a spoon or spatula until completely melted. Stir in the hot water to make the ganache more pourable.
- Spread the chocolate over the fudge. Tip the chocolate onto the center of the fudge. Lift up the pan and tilt, tilt, tilt allowing the chocolate to flow to the corners and edges to completely cover the fudge.
- Cool the fudge. Let the fudge sit at room temperature, uncovered for 1-2 hours. Then cover with plastic wrap and refrigerate until cold and firm.
- Slice and enjoy. Transfer the pan of fudge to a cutting board. Sprinkle the top of the fudge with salt flakes. Using the parchment paper, lift the fudge from the pan and cut into squares.
Helpful tips for making chocolate ganache
- Do not boil the cream. Just heat it until bubbles appear around the inside edge of the pan.
- When you stir the ganache, do not use a whisk as it will create air bubbles.
Word to the wise….cut the fudge in small 1-inch squares. Enjoy!
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Chocolate Dipped Rosemary Almond Brittle: This treat has all your favorite tastes: Crunchy, sweet, salty and buttery! Delicious flavored almond brittle with a decadent hint of rosemary.
- Cinnamon Sugar Candied Pecans: These cinnamon sugar pecans have a crispy, crunchy coating and a sweet, spicy flavor. Stir them into oatmeal, scatter them on salads, use them in baked goods and give them as gifts. Save this recipe, you will want to make these all year long.
- Homemade Marshmallow Cream: Light, fluffy, creamy and dreamy! This homemade marshmallow fluff (or cream) is fantastic on cakes, pies, brownies and hot chocolate. Use it as a dip for fruit or graham crackers or spread it between cookies for a cookie sandwich.
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- 1 cup (200 grams) dark brown sugar
- 14 ounces (1 can) sweetened condensed milk
- 4 ounces (1 stick ) butter, cut into small cubes
- 1/4 cup corn syrup
- 1 cup (200 grams) white chocolate, finely chopped
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
- 4 ounces roasted pecans, coarsely chopped
For the Chocolate Topping:
- 4 ounces semi-sweet chocolate, finely chopped
- 1/3 cup heavy cream
- 1 tablespoon hot water
- Flakey sea salt
For the Brown Sugar Fudge:
- Line an 8x8-inch pan with parchment paper and set aside.
- In a heavy-bottomed saucepan set over low heat, add the sugar, sweetened condensed milk, butter cubes and corn syrup. Cook, stirring continually until the sugar has completely dissolved, about 8-10 minutes.
- Increase the heat to medium-low and bring the mixture to a simmer where it is gently bubbling, stirring continually until slightly thickened, about 8-9 minutes.
- Remove the saucepan from the heat, add the white chocolate, salt and vanilla. Stir until the chocolate has completely melted and the mixture is smooth and creamy; then stir in the chopped pecans.
- Tip the fudge into the prepared pan, smoothing the top with a spatula. Allow the fudge to cool at room temperature for 30 minutes.
For the Chocolate Topping:
- Place the chopped semi-sweet chocolate in a dish and set aside.
- Heat the heavy cream in a small saucepan and pour over the chocolate. Cover the dish with a saucer and allow to sit for 5 minutes, stir with a spoon or spatula; then add the hot water and stir until smooth.
- Pour the chocolate on the center of the fudge, pick up the pan and tilt, allowing the chocolate to flow to the corners and edges to completely cover the fudge.
- Allow to sit at room temperature, uncovered for 1-2 hours, then cover with plastic wrap and refrigerate.
- Transfer the pan of fudge to a cutting board. Sprinkle the top of the fudge with salt flakes. Using the parchment paper, lift the the fudge from the pan and cut into squares.
- When cooking the mixture to dissolve the sugar, do not allow the mixture to boil. Be patient.
- To check that the sugar has completely dissolved, rub a small amount of the mixture between thumb and finger, if it is gritty, continue to cook, checking frequently until it no longer feels gritty.
- Roasted walnuts can be substituted for the pecans.
- Heat the cream to a simmer only. High temperatures will cause a split, grainy, oily ganache.
- Use a spoon or silicon/rubber spatula to mix the chocolate ganache. Do not use a whisk as it will create bubbles.
- A tablespoon of hot water helps the chocolate to flow when tilting the pan.
- Do not use a knife or spatula to spread the chocolate topping as it will not be smooth and glossy.
- Tilt the pan in all directions until the top of the fudge is completely covered.
- Sprinkle the salt flakes on top of the fudge after the chocolate has completely cooled and set.
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- Parchment Paper Sheets - 200-Count Precut Unbleached Parchment Paper for Baking, Half Sheet Pans, Non-Stick Baking Sheet Paper, Brown, 12 x 16 Inches
- USA Pan Bakeware Square Cake Pan, 8 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
- Cuisinart 719-14 Chef's Classic Stainless 1-Quart Saucepan with Cover,Silver
- Callebaut W2 28% White Chocolate Callets 5.5 lbs
- Callebaut Chocolate Callets Semisweet (small discs) 53.8% cacao 2 lbs
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 80Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 52mgCarbohydrates: 12gFiber: 0gSugar: 12gProtein: 1g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.