Brown Sugar-Chocolate Fudge Recipe

Name: Brown Sugar-Chocolate Fudge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped; 1 7-ounce jar marshmallow creme; 2 ounces unsweetened chocolate, chopped; 2 teaspoons vanilla extract; 2 cups (packed) dark brown sugar; 1 14-ounce can sweetened condensed milk; 3/4 cup whipping cream; 6 tablespoons (3/4 stick) unsalted butter; 1/4 teaspoon salt; 1/2 cup semisweet chocolate chips; 40 paper or foil candy cups (optional)

Servings: persons

12 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1 7-ounce jar marshmallow creme
2 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract
2 cups (packed) dark brown sugar
1 14-ounce can sweetened condensed milk
3/4 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
40 paper or foil candy cups (optional)

1
Line 11x7-inch metal baking pan with foil, overlapping sides by 3 inches.
2
Combine first 4 ingredients in large bowl.
3
Stir sugar, condensed milk, cream, butter, and salt in heavy medium saucepan over medium-low heat until sugar dissolves (no granules will remain when drop of mixture is rubbed between fingertips), occasionally brushing down sides of pan with wet pastry brush, about 10 minutes.
4
Attach clip-on candy thermometer to side of pan.
5
Increase heat to high and bring mixture to boil.
6
Reduce heat to medium-high and stir constantly but slowly with wooden spatula until thermometer registers 230F, about 15 minutes.
7
Immediately pour mixture over ingredients in bowl (do not scrape pan).
8
Stir mixture vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 1 minute.
9
Transfer mixture to prepared baking pan; smooth top of fudge with rubber spatula.
10
Sprinkle fudge with chocolate chips.
11
Refrigerate fudge until firm enough to cut, about 2 hours.
12
Using foil as aid, lift fudge from pan.
13
Fold down foil sides.
14
Trim edges of fudge to even.
15
Cut into 40 squares or 3 large wide bars.
16
Place fudge squares in candy cups, if desired.
17
(Can be made 2 weeks ahead.
18
Chill in airtight container.
19
Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)

10243

kcal

Calories

1071

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped, 1 7-ounce jar marshmallow creme, 2 ounces unsweetened chocolate, chopped, 2 teaspoons vanilla extract, and more.

Yes, Brown Sugar-Chocolate Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brown Sugar-Chocolate Fudge

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions