Creamy, smooth, melt-in-your-mouth fudge made with brown sugar, butter, and cream—finished with festive sprinkles or snowflake decorations.
🎁 Ingredients
For the Fudge
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1 cup (2 sticks / 226 g) unsalted butter
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1 cup heavy cream
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3 cups packed light brown sugar
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1 cup granulated sugar
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1 tbsp light corn syrup (optional – helps prevent crystallization)
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1 tsp vanilla extract
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1/2 tsp salt
For Decoration (Optional)
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White sanding sugar
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Snowflake edible toppers
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White chocolate drizzle
👩🍳 Instructions
1. Prepare the pan
Line an 8×8 inch pan (or similar) with parchment paper, leaving overhang on two sides so you can lift the fudge out later.
Set aside.
2. Start the fudge base
In a medium-large saucepan (heavy-bottomed), add:
✔ Butter
✔ Heavy cream
✔ Brown sugar
✔ Granulated sugar
✔ Corn syrup (optional)
Heat over medium, stirring constantly until the butter melts and everything looks smooth.
3. Bring to a boil
Once fully combined, turn heat to medium-high and bring mixture to a gentle boil.
Use a wet pastry brush to wipe sugar crystals from the sides of the pot to prevent graininess.
4. Cook to softball stage
Continue cooking until the mixture reaches 238°F (114°C) on a candy thermometer.
This is the softball stage.
⚠️ Do not stir while it boils — stirring can cause crystallization and grainy fudge.
5. Cool the mixture
Remove from heat and let it cool undisturbed for 10–12 minutes.
The surface will look slightly matte and the bubbles will disappear.
6. Beat the fudge
Add:
✔ Vanilla
✔ Salt
Now beat (using a wooden spoon or electric mixer) until the mixture thickens, becomes creamy, and loses its gloss.
This takes 4–6 minutes.
You’ll know it’s ready when it starts to hold shape and pulls away from the sides slightly.
7. Pour into pan
Quickly transfer the fudge into your prepared pan and smooth the top.
8. Decorate (optional but gorgeous!)
While still warm:
✨ Add snowflake sprinkles
✨ Add sanding sugar
✨ Press edible Christmas toppers lightly on top
Let the fudge fully cool at room temperature for several hours or refrigerate for 1 hour.
9. Cut and serve
Lift the fudge out using the parchment paper and slice into small squares.
Store in an airtight container for up to 2 weeks.
Freezes beautifully for 3 months!
