Burnt Sugar Fudge

Two Words: Caramelized Sugar

Fudge isn’t only for the holidays. It’s such a great treat any time of year, so Rebel and I want to share this recipe – steeped in tradition and cherished memories – although we’ve decided to be bold and change the recipe name to "Burnt Sugar Fudge.”

The original recipe is called “Mexican Fudge.” After a little online research, we can’t find any connection to this being an authentic Mexican recipe other than the fact that caramelizing sugar is a favored technique in Mexican cooking. The name “Burnt Sugar Fudge” really speaks to the delicious, creamy caramel flavor.

Making this two-pan fudge is more fun and much easier if done with a buddy, especially if you haven’t made much candy before.

~ Lee

We all have moments from our childhood that stand out: favorite holidays, an eventful birthday or time spent with people who deeply mattered to us. When I think back, specifically on holiday season memories, somewhere in that pile of nostalgia is Burnt Sugar Fudge (or Mexican Fudge as my grandparents called it).

It was exciting and a learning experience getting to make candy with my grandparents watching as they used techniques they had crafted over many years of successful batches of fudge and some actual burned fudge. However it turned out we always enjoyed making it together.

Now as an adult it’s become a tradition we carried on because we love the taste and it reminds us of those sweet memories we all had together.

I hope that you enjoy this recipe and can make it special in your family the way we have.

- Rebel

Let us know how your batch of Burnt Sugar Fudge turns out. Post in the comments or leave us any questions you have.

Yield: about 30 1" squaresAuthor: Burnt Toast Food BlogPrint Recipe

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Burnt Sugar Fudge

Our family favorite and super creamy fudge. Caramelize sugar in a skillet and add to the fudge batter, then bring the whole mixture to the soft ball stage. Add walnuts or pecans if you like.

ingredients:

• 2 cups sugar
• 1/2 cup butter
• 1 cup evaporated milk
• 1 tablespoon white corn syrup (such as Karo light)
• 1 teaspoon vanilla
• 2/3 cup sugar (for carmelizing)
• 1/2 cup walnuts or pecans (optional)

instructions:

1. Add the batter ingredients in a medium, heavy bottomed saucepan: 2 cups sugar, butter, evaporated milk and corn syrup.
2. Spread the 2/3 cup sugar evenly in a 9 or 10" skillet.
3. Have two metal serving spoons ready and a very small bowl of cold water set to the side. Place the pan and skillet each over medium heat.
4. Gradually heat the batter ingredients in the saucepan. Stir constantly and scrape the bottom and sides.
5. At the same time, the sugar in the skillet will begin to melt. Do not stir. If needed, with the back of clean metal spoon, spread the sugar to hotter areas of the skillet and help it to melt evenly.
6. Continue to stir the batter until it comes to a boil. Keep an eye on the caramelizing sugar until it is a deep golden brown. Just as dark streaks begin to form, remove the caramelized sugar from heat.
7. Pour the melted sugar in a slow, steady stream into the boiling batter, stirring continually. Don't scrape out the skillet.  Once combined, continue to stir the batter until it reaches the soft ball stage.
8. Check for the soft ball stage by spooning a drop of batter into a small dish of cold water. Work this piece of candy with your fingertips. If it begins to hold together, the fudge is ready.
9. Once ready, remove from the heat and pour the batter in the bowl of a stand mixer. Let rest until the outside of the bowl is not too hot to place your palms against, about 20 minutes. While waiting, chop the nuts and butter an 8” x 8” Pyrex or glass pan.
10. Add the vanilla and beat on medium high until the color turns lighter and creamy looking and it loses its glossy sheen. Just as the fudge is about to reach this stage, add in the nuts.
11. Scrape the batter into the prepared pan. Smooth the top and let the fudge set up at room temperature for several hours or overnight. Cut in squares and serve.
12. Store at room temperature 1 to 2 weeks or in the refrigerator, tightly sealed, for 2 to 3 weeks.

NOTES:

Fudge can “sugar” and end up grainy to the texture if even a bit of sugar doesn’t dissolve. That’s why it’s important to scraped down the sides and use a metal spoon (grains of sugar can get caught in a wooden spoon). 

To make candy requires constant attention. Have all the supplies and tools ready before you put the pans on the heat. 

The best flavor comes from caramelizing the sugar as much as possible before it reaches the burning point. 

The creamy texture comes from cooking to the soft ball stage and also from beating it enough (when partially cooled) but not overbeating. Overbeating can also cause a sugary texture.

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