This is pretty much the only fudge I make. I am always seeing recipes for different flavors and saving them, but when it comes down to it, my family loves this one and always wants this one, so this is it. This brown sugar chocolate fudge has a great smooth texture, deep chocolate flavor, and I love the little pops/crunch from the mini chips on top. I have been making this fudge for many, many years and I’m sure that will continue.
Like any candy, this recipe involves cooking the sugar mixture to the correct temperature to get the consistency you want. I use my instant read thermometer to do this, but typically people use a candy thermometer. Either works. This fudge requires both semi sweet chocolate and unsweetened chocolate. You can find unsweetened chocolate in the baking section of the grocery store.
I have been making this recipe for over20 years, and the baker’s chocolate in the baking section works the best for this recipe. I would probably never say that about anything else. Usually in baking you want to use good quality chocolate that you’d eat by itself, but this recipe is an exception. For a few years I tried to use high quality chocolate bars, and something about those bars, possibly the fat content, causes the texture of the fudge to not come out as well. It tastes great using the grocery store chocolate, so I stick with that.
I hope you give this fudge a try. You won’t be disappointed!
Brown Sugar Chocolate Fudge
- 12 oz bittersweet or semisweet chocolate coarsely chopped
- 2 oz unsweetened chocolate chopped
- 7 oz jar of marshmallow creme
- 2 tsp vanilla
- 2 cups dark brown sugar
- 15 oz can sweetened condensed milk
- 3/4 cup heavy cream
- 6 tbsp unsalted butter
- 1/4 tsp salt
- 1/2-1 cup mini chocolate chips for topping optional but good
- Line a half sheet pan with foil.
- Combine the first 4 ingredients in a large bowl and stir until the are evenly mixed.
- Put the sugar, milk, cream, butter, and salt in a heavy bottom pan and heat over medium low, stirring occasionally, until the mixture comes together and the sugar dissolves. Test this by rubbing a bit of the mixture between your finger tips to see if you can feel any sugar.
- Once the sugar is dissolved, turn the heat up to medium high and bring to a boil. Turn down to just above medium and cook, stirring slowly once in a while, until the mixture reaches 230 on a candy thermometer or instant read. This takes about 15 minutes.
- Immediately when it hits 230, pour over the mixture in the bowl. Don't scrap the pan, just dump it and start stirring. Stir vigorously until the chocolate melts and the mixture is thickened and smooth. Don't over mix because you need to pour into the pan while it is still smooth.
- Pour into the foil lined pan and smooth the top a bit. Top with the chocolate chips if you are using them. Allow to cool slightly then place in the fridge to fully set up.
- Cut into desired size pieces. Can be stored in an airtight container in the fridge for up to a month. Can also be stored in the freezer.