Brown Sugar Fudge with Salted Chocolate Ganache

Several individual slices of brown sugar fudge with a layer of chocolate ganache on top.

Brown Sugar Fudge with Salted Chocolate Ganache

Brown Sugar Fudge with Salted Chocolate Ganache is a “must” to include in your holiday candy making line-up! The caramel flavor of brown sugar combines with flakes of salt sprinkled on a thick chocolate ganache.

5 from 12 votes

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Prep Time: 10

Cook Time: 15

Additional Time: 36

Total Time: 1 1

Servings: servings

Calories: 80kcal

Author: Pat Nyswonger

Ingredients

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

Instructions

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.

Notes

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.