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October 7, 2013

Salted Brown Sugar & Honey Fudge

Salted Brown Sugar & Honey Fudge I bought a candy thermometer a few weeks ago and over the weekend I finally busted it out and put it to work! We actually made a bunch of awesome treats (making candy is so much fun!), but my favorite was definitely this sweet and salty brown sugar fudge. It reminds me of weekends down the shore! Which is nice to reminisce on now that it’s starting to cool down around these parts.

Salted Brown Sugar & Honey Fudge

Salted Brown Sugar & Honey Fudge

Making fudge is a lot less scary than you may think, so don’t worry if you’ve never worked a candy thermometer before; you can do this! The most important part of the whole process is keeping a close eye on the temperature, and pulling it off the heat once it reaches its number goal. Simple stuff!

Salted Brown Sugar & Honey Fudge

Salted Brown Sugar & Honey Fudge

The hardest part? Waiting for it to cool in the pan! Patience is a virtue 😉

Homemade Brown Sugar and Honey Fudge with a pop of sea salt! YUM.

1 vote

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Salted Brown Sugar & Honey Fudge

Prep 20 mins

Cook 10 mins

Total 30 mins

Author bakerbynature

Sweet and Salty Brown Sugar and Honey Fudge! A unique and delicious homemade treat.

Ingredients

  • 1 cup brown sugar
  • 1 and 1/2 cups granulated sugar
  • 1 cup heavy cream
  • 2 tablespoons honey
  • 3/4 teaspoon flaky sea salt, divided
  • 1 vanilla bean, scraped
  • 6 tablespoons unsalted butter

Instructions

  1. In a heavy bottomed saucepan combine the sugars, honey, cream, 1/2 teaspoon salt, and vanilla bean. Place pan over medium heat and whisk until sugars are dissolved. Place a candy thermometer in the pan, and cook the mixture - stirring occasionally - until the temperature registers at 240 degrees (F). Remove pan from heat. Add the butter, stir until completely melted, then leave the mixture to stand - with the thermometer still in - until it's cooled to 120 degrees (F).
  2. Pour the fudge into a parchment paper lined baking pan (I used an 8x8 square cake pan), sprinkle with remaining sea salt, and let set for at least 4 hours in the refrigerator. Cut into tiny squares and serve, or store in an airtight container. Fudge will last up to 7 days.

Nutrition Facts

Serving Size 1-2 pieces of fudge

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Filed Under: Bars, Buns and Brownies

Reader Interactions

Comments

  1. Eva @ Eva Bakes says

    October 7, 2013 at 4:01 pm

    Looks like we both have fudge on the brains today! Yours looks awesome!

    Reply
  2. Gerry @ Foodness Gracious says

    October 7, 2013 at 4:51 pm

    Come on now, these are totally ship-able! I’ll trade you for some Toot Sweet Caramels 🙂

    Reply
  3. Pamela @ Brooklyn Farm Girl says

    October 7, 2013 at 5:20 pm

    Fudge is my weakness, love this salted goodness recipe!

    Reply
  4. Zainab @ Blahnik Baker says

    October 7, 2013 at 5:36 pm

    I’m so scared of using my candy thermometer but you make it look so easy and tasty!!

    Reply
  5. Amy @ Elephant Eats says

    October 7, 2013 at 6:19 pm

    Um, this looks amazing. I absolutely love this flavor combo! I had a bad experience making fudge and vowed never to do it again…so please send me some? 😉

    Reply
  6. Anna says

    October 7, 2013 at 6:43 pm

    Oh man, homemade fudge is the best! I love the sweet/salty action, definitely will have to try this soon!

    Reply
  7. Amanda @ Once Upon a Recipe says

    October 7, 2013 at 6:44 pm

    I have never made my own fudge, but these photos make me want to whip up a batch immediately and sink my teeth into a big ‘ol chunk. Yum.

    Reply
  8. thehautecookie says

    October 7, 2013 at 6:46 pm

    wow that looks so divine and heavenly….yum!!! xO!
    http://www.thehautecookie.com

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    Reply
  9. Kelly says

    October 7, 2013 at 7:07 pm

    Love fudge and this salted brown sugar version sounds fabulous!

    Reply
  10. honeywhatscooking says

    October 7, 2013 at 8:12 pm

    WOWWWWWW… you are killing me. I need to invest in a candy thermometer asap. The only time of year I eat fudge is when I go to the Jersey Shore, I love the vanilla walnut fudge. Love your version, anything salted is good.

    Reply
  11. Julie @ Table for Two says

    October 7, 2013 at 8:12 pm

    ughhhhh this is something i’m craving right this second!!!

    Reply
  12. Caroline says

    October 7, 2013 at 8:52 pm

    OMG yuuuuum! I need to invest in a candy thermometer and make these asap. I’m going to be in your neck of the woods this week! I’ll be there weds-fri for work. 🙂

    Reply
  13. Karyn says

    October 8, 2013 at 12:25 am

    Looks fabulous, I love salted sweet stuff! One question though regarding the salt. You say “sprinkle with remaining sea salt”. How much of the 1/2 tsp goes into the sugar/cream mix? I added about a 1/4 tsp and am hoping its about right. I’m just waiting to get to 240 degrees, waiting until it’s cool enough to eat is going to be tough!

    Reply
    • bakerbynature says

      October 8, 2013 at 12:56 am

      I just sprinkled an additional 1/4 teaspoon on top 😉 I’ll add it to the instructions now! Let me know how it turns out! xo

      Reply
      • Karyn says

        October 8, 2013 at 1:24 am

        Thanks for the info and oh my goodness, this IS fabulous, or at least the scrapings from around the sides of the pan are 🙂 I got a couple of tablespoons of fudge and sprinkled with some sea salt, just to do some quality control of course! It only took 10 mins to reach a palatable temp. I was afraid that I’d messed up at first as the consistency is very ‘caramelly’ when it’s hot. Once the fudge cools though, is has lovely sugary, melty texture. I hope that’s right! Another three hours before the rest of the family get to try some, I doubt there will be any left this time tomorrow.
        Thank you for the recipe.

        Reply
        • bakerbynature says

          October 8, 2013 at 2:04 am

          Yay! I’m so happy you love it 🙂

          Reply
      • Glenda says

        December 21, 2017 at 4:09 am

        Instead of using no vanilla bean how much of vanilla flavoring would you use

        Reply
  14. Sarah says

    October 8, 2013 at 12:26 am

    Looks soooo good. Salty honey, brown butter? Yes, always.

    Reply
  15. Cass @foodmyfriend says

    October 8, 2013 at 12:45 am

    So every time I have had fudge, it is a bit crumbly and crystallized. I’ve never made it myself though. Looks really yummy though!

    Reply
  16. Tieghan says

    October 8, 2013 at 2:00 am

    Got to LOVE brown sugar, honey and salt! These are awesome and perfect gifts for the holidays (yea, I am a freak and already thinking like that!)!

    Reply
  17. Stacy | Wicked Good Kitchen says

    October 8, 2013 at 2:26 am

    Oh, dear…I am in trouble now! I am such a sucker for butterscotch, caramel, brown sugar goodness and all things salty-sweet. This fudge? Must make soon. Thanks for sharing, girl!

    Reply
  18. Olena@iFOODreal says

    October 8, 2013 at 2:50 am

    I’m not much of a dessert person but these look perfect!!!

    Reply
  19. Monet says

    October 8, 2013 at 2:54 am

    Um, can you send some of these to me? They look perfect! I broke my candy thermometer…I need to make these as soon as possible. Thank you for sharing!

    Reply
  20. Laura (Tutti Dolci) says

    October 8, 2013 at 3:35 am

    You know I love brown butter, this fudge looks like heaven!

    Reply
  21. Joanne says

    October 8, 2013 at 10:56 am

    Every time I start heating sugar to make caramel or candy I feel thoroughly petrified…but the end results is so worth those minutes of fear. Love this sweet salty brown sugar fudge! No way I’d be able to stop at just one (or five) pieces!

    Reply
  22. Laura (Blogging Over Thyme) says

    October 8, 2013 at 1:04 pm

    Oh my goodness, this fudge is perfection. And I’ve never made homemade fudge before!! Need to do this immediately. Awesome!

    Reply
  23. Ali @ Inspiralized says

    October 8, 2013 at 1:41 pm

    This would be the best gift for someone, wrapped in some cute boxes! You should start a fudgery haha… I don’t think fudgery is a word, but you should!!

    Reply
  24. Joey says

    October 8, 2013 at 1:52 pm

    I am guessing it is 1 1/2 cups brown sugar? Recipe doesn’t specify.

    Reply
    • bakerbynature says

      October 8, 2013 at 2:25 pm

      Ah yes! Sorry. The 1 1/2 brown sugar = 1 1/2 cups brown sugar. I’ll add that in now. Thank you!

      Reply
    • Mary O'Neill says

      December 16, 2017 at 1:29 am

      This recipe is soooo good – the butter/brown sugar/salt combination is just right for our family, BUT
      I’m disappointed in the texture; it’s very grainy. I’ve used a candy thermometer quite a bit so I don’t think temperature was the problem. I’ve read that too much stirring, or that scraping down the sides of the pan and mixing in the crystals that form there, can cause more crystallization . Any suggestions?

      Reply
  25. Jennifer @ Not Your Momma's Cookie says

    October 8, 2013 at 3:04 pm

    YUM! Homemade fudge is totally worth the candy thermometer investment 🙂

    Reply
  26. Averie @ Averie Cooks says

    October 8, 2013 at 6:05 pm

    Oh wow, Ashley, this sounds incredible. Brown sugar is always a win – so caramely and rich. And in this fudge. Heaven. Pinned!

    Reply
  27. Zanthor says

    October 8, 2013 at 8:43 pm

    Just curious, but what sort of room do you live in that is between 140-120F?

    Reply
    • bakerbynature says

      October 8, 2013 at 10:03 pm

      That is just the temperature the thermometer should be before pouring it into the pan.

      Reply
  28. Caroline says

    October 8, 2013 at 11:48 pm

    This is amazing! We must be on the same wavelength–I also just purchased a candy thermometer, and had no idea what to try first! Yum 🙂

    Reply
  29. Natasha @ The Cake Merchant says

    October 9, 2013 at 12:32 am

    I’ve never made real fudge before, just the microwave cheat kind. This looks totally worth the effort. I love the sweet and salty combination!

    Reply
  30. Kayle (The Cooking Actress) says

    October 9, 2013 at 10:27 pm

    These look so simply delectable!

    Reply
  31. Ari @ Ari's Menu says

    October 10, 2013 at 2:24 pm

    All I can say is…whooooaaaaa.

    Reply
  32. Kathryn says

    October 14, 2013 at 8:38 am

    This fudge sounds totally incredible love that combination of the sweet and salty especially with the honey in there too!

    Reply
  33. Marianne Hanley says

    January 11, 2014 at 10:09 pm

    I made this recipe today. Mine came out grainy and darker in color than yours. What did I do wrong? Did you use light brown sugar or dark? I put the vanilla bean into the mixture as I thought this is what was instructed. It is still in the cooling phase but doesn’t look creamy and didn’t when I put it into the pan. I took it off the heat at exactly 240F.

    Reply
    • Clarissa says

      June 2, 2014 at 11:49 am

      I just made these and the same thing happened to me. Even though I followed the directions and thought the sugar had dissolved as it cools the fudge is becoming more grainy. The flavor is great, just the texture seems off.

      Reply
      • bakerbynature says

        June 2, 2014 at 11:56 am

        Hi Clarissa. Did you cook the sugar – stirring constantly – until it was completely liquified? The final result should be a snappy, flaky outer shell and a smooth brown sugar center.

        Reply
  34. anne says

    December 19, 2014 at 7:02 am

    Is the amount for the regular sugar 1/2 of a cup? It says 1/2 cups. Mine is about three hours into cooling and seems like caramel, not fudge. Not sure what I did wrong. I did not stir at all once it hit 240 and took it off the heat. I did stir alot when it was getting up to temp because it was bubbling so much. what do you think went wrong? or will I wake up and it will be fudge?!

    Reply
    • bakerbynature says

      December 19, 2014 at 4:05 pm

      Hi Anne. How did it come out? I’m not sure what the other commenters reference to in quantity, but the listed amount in the recipe is correct.

      Reply
      • Anne says

        December 19, 2014 at 4:57 pm

        In October 2013 someone asked about the brown sugar amount…and it had talked about 1 1/2 cups brown sugar.

        Reply
        • bakerbynature says

          December 19, 2014 at 5:10 pm

          Hi Anne. Honestly, I have no idea why it turned out that way. The three times I’ve made this fudge it always comes out like, well, fudge. I am going to re-make this as soon as I can and get back to you on my results.

          Reply
  35. anne says

    December 19, 2014 at 1:27 pm

    Can you check the sugar amounts? One comment says 1 1/2 c brown sugar, but now the recipe says 2 c brown sugar and only 1/2 cup granulated sugar. Mine cane out like caramel, and I thought maybe there wasn’t enough sugar to crystalize. I did not stir after removing from heat. Thanks!

    Reply
    • Anne says

      December 19, 2014 at 4:55 pm

      It’s like a pan of caramel sauce. I think I can scrape it off the paper into a jar. What do you think went wrong? I really did follow the directions exactly.

      Reply
      • Darrell says

        February 23, 2018 at 7:14 pm

        I had the same thing happen. I am going to start playing around with this recipe to see if I can get it to come together like a fudge instead of a caramel.

        Reply
  36. Jennie says

    October 1, 2017 at 2:44 pm

    Hi! This looks amazing! I notice you never specified whether it’s light or dark brown sugar and I know that can make a huge difference.
    Also can vanilla extract be substituted since vanilla beans can be expensive and hard to come by (especially fair trade)?

    I’m thinking about upping the honey content for mine just a bit because I’m making this for a book club meeting and the book has to do with honey.

    Look forward to trying this!

    Reply
  37. KelseyM says

    December 16, 2017 at 8:02 pm

    I am completely unwilling to try to find a vanilla bean. lol How much extract would I need to use? any idea?

    Reply

Trackbacks

  1. Stuff I've Gotta Share and You've Gotta See | Recipe Girl says:
    October 8, 2013 at 2:31 pm

    […] dessert, I’ve been eyeing this Salted Brown Sugar and Honey Fudge.  Doesn’t that flavor combo sound GOOD??  The recipe is by Ashley from the blog:  Baker By […]

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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