Old Fashioned Brown Sugar Fudge

A true classic never goes away, it just gets sweeter with time! You’ll love the simplicity of this recipe, the traditional flavour and the melt-in-your-mouth texture. What’s the secret to making creamy fudge? Time, temperature, and technique: be patient, read the directions, and don’t miss our Chef’s Tips!

Prep Time
10 minutes
approximately 45 minutes cooling time
Cook Time
20 to 30 minutes (refer to Chef’s Tips for notes on timing)
Brown sugar fudge in a baking pan sliced into pieces

Redpath® Golden Yellow Sugar & Redpath® Special Fine Granulated Sugar 2kg

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar

Redpath® Special Fine Granulated Sugar 2kg

Redpath® Special Fine Granulated Sugar 2kg

An economically-sized bag of our versatile granulated sugar, it’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.

Redpath® Special Fine Granulated Sugar 2kg

8-inch square pan or 9 x 5 inch loaf pan

Medium, high sided, heavy-bottomed saucepan

Measuring cups and spoons

Liquid measuring cup

Candy thermometer or food thermometer

Wooden spoon or heatproof rubber spatula or hand mixer

64 pieces (1-inch squares)
  • 2 cups (434 g) Redpath® Golden Yellow Sugar, packed
  • 1 cup (200 g) Redpath® Granulated Sugar
  • ¾ cup (188 ml) milk
  • ¼ cup (63 ml) heavy cream
  • 3 tbsp (43 g) butter, cubed
  • 1 tsp (6 g) salt
  • 1 tsp (5 ml) pure vanilla extract

Step 1

Step 2

Place a heavy-bottomed saucepan over medium-low heat with the Redpath® Golden Yellow Sugar, Redpath® Granulated Sugar, milk and heavy cream. Stir constantly until mixture is completely dissolved, smooth, and with no “sandy” feel to it.

Step 3

Increase temperature to medium and stir until it just begins to boil. Do not stir at this point. Clip or insert a thermometer into the sugar mixture, making sure that the thermometer does not touch the bottom of the pan for an accurate reading. Cook the sugar mixture until it reaches between 235°F to 240°F (113°C to 116°C). This is the “soft ball stage” – a small amount of the mixture drizzled into a glass of cold water should form a ball. For firmer fudge bring the temperature closer to 240°F. Immediately remove from heat, being careful not to jostle the pan too much, and add the cubed butter, salt, and vanilla extract.

Fudge at soft ball stage

Step 4

Beat vigorously with a clean wooden spoon, large rubber spatula, or hand mixer (on low speed) until mixture begins to thicken and lose some of its shine. Once it thickens, becomes creamy in texture and appearance, and slightly loses its gloss, immediately transfer the mixture into the prepared pan, being careful not to scrape the sides of the pan where the sugar has hardened and crystallized. Smooth the top with a spatula.

Step 5

Leave the fudge to set and cool completely; several hours at room temperature or overnight.

Step 6

Using the parchment overhangs to help unmould the fudge, lift the cooled fudge from the pan and onto a cutting board. With a sharp chef’s knife, cut into 1-inch pieces or desired size. Store in an airtight container between layers of parchment for up to 2 weeks at room temperature. If kept in the fridge, fudge will last for up to 3 weeks.

Squares of brown sugar fudge in a bowl on a counter