This post is sponsored by Imperial Sugar. All opinions expressed are my own.
Classic chocolate fudge made with brown sugar. This fudge makes great gifts!
Brown Sugar Chocolate Fudge
Fudge is classically made with granulated sugar but this recipe uses brown sugar. Brown sugar has molasses added into the sugar which makes it brown but it also changes the texture and the flavor of baked goods.
Easy to Make Fudge
This fudge is incredibly easy to make and it only takes about 5 minutes on the stovetop. Once the fudge ingredients are heated in the saucepan, they're transferred to the parchment paper-lined baking dish. The fudge sets up once it's chilling and should be allowed to chill in the refrigerator for a minimum of 4 hours.
It's important to not overheat the fudge and end up burning it. Keeping the burner on medium heat will help prevent any burning as well as stirring constantly for the 5 minutes that it's on the stove.
For any toppings that may be added to the fudge, add them after the fudge is added to the baking dish. That way the toppings harden into the fudge and the toppings won't fall off when serving.
Fudge is tasty by itself but it can be garnished with many different toppings. I personally like to add my salted caramel sauce to the top of the fudge before it sets so that it seeps down into the fudge.
Some tasty and easy toppings for fudge include:
- Toffee Bits
Classic Chocolate Fudge for Gifts
Fudge makes fun and tasty gifts to give during the Holidays. Decorating the fudge squares with crushed peppermint or even gifting them with candy canes is not only easy but makes really cute gifts!
This is my fourth post for #Chocotoberfest2019 – check out my first post for Double Chocolate Fudge Cookies – you can enter for a chance to win over $400 in prizes!
Join in on the Scary Scramble Fun! Every day there’s a new clue and a chance to win! You can play here!
- 1 ⅔ cup light brown, sugar, packed, I used Imperial Sugar
- 2 tablespoon unsalted butter
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- 1 ½ teaspoon vanilla extract
- ⅔ cup evaporated milk
- Line an 8x8 baking dish with parchment paper.
- In a saucepan, melt the sugar, butter, evaporated milk, and salt and bring to a boil.
- Stir constantly and boil for about 5 minutes on medium heat.
- Remove from heat and add the chocolate chips and vanilla.
- Cream together until smooth.
- Pour into the 8x8 dish and chill in the refrigerator for 4 hours to allow it to set.
- Cut into 24 squares and store them in the refrigerator.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g