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.
Servings: 36 servings
Equipment
Ingredients
- 1 cup dark brown sugar 200 grams
- 14 ounces sweetened condensed milk 1 can
- 4 ounces butter 1 stick, cut into small cubes
- 1/4 cup corn syrup
- 1 cup white chocolate, finely chopped 200 grams
- 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.
Nutrition
Serving: 1 | Calories: 80kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 52mg | Sugar: 12g
