Maria
Browned Butter Fudge is a delightful treat that combines the rich flavors of browned butter, white chocolate, and marshmallow fluff into a creamy and decadent fudge. This recipe offers a homemade fudge experience with a touch of sophistication from the nutty browned butter.
Why Make This Recipe
Making Browned Butter Fudge is a special way to enjoy a unique twist on classic fudge. The browned butter adds a depth of flavor and complexity that elevates the sweetness of the white chocolate and marshmallow fluff. It’s a perfect treat for holidays, gatherings, or as a thoughtful homemade gift.
How to Make Browned Butter Fudge
Ingredients:
- ¾ cup (1 ½ sticks / 170 g) unsalted butter
- 3 cups (600 g) granulated sugar
- ⅔ cup (168 g) evaporated milk
- 2 cups (364 g) white chocolate chips
- 1 jar (7 ounces) marshmallow fluff
- 1 teaspoon vanilla extract
Directions:
- Line an 8×8-inch baking dish with parchment paper.
- In a large, heavy saucepan over medium-high heat, melt the butter.
- Cook the butter until it turns a rich, golden brown with a nutty aroma, stirring occasionally to prevent burning.
- Reduce heat to medium and add sugar and evaporated milk. Bring to a boil and cook until the mixture reaches 234°F-238°F on a candy thermometer.
- Remove from heat at 234°F and stir in white chocolate chips until mostly melted.
- Fold in marshmallow fluff and vanilla extract.
- Transfer the fudge to the prepared pan and let it cool for at least 2 hours before cutting into squares.
How to Serve Browned Butter Fudge
Serve the fudge at room temperature for a creamy and soft texture. Enjoy it as a sweet indulgence after meals, as a snack, or alongside a cup of hot cocoa.
How to Store Browned Butter Fudge
Store the fudge in an airtight container at room temperature for up to one week. For longer storage, refrigerate it for up to two weeks. You can also freeze the fudge for up to three months by wrapping it tightly.
Tips to Make Browned Butter Fudge
- Keep a close eye on the browning butter to avoid burning.
- Use a candy thermometer to achieve the perfect fudge consistency.
- Allow the fudge to cool completely before slicing to ensure clean cuts.
Variation
For a twist on the classic recipe, sprinkle chopped nuts like pecans or walnuts on top of the fudge before it sets for added crunch and flavor.
Browned Butter Fudge
Ingredients
- ¾ cup unsalted butter 1 ½ sticks / 170 g
- 3 cups granulated sugar 600 g
- ⅔ cup Evaporated milk 168 g
- 2 cups white chocolate chips 364 g
- 1 jar marshmallow fluff 7 ounces
- 1 teaspoon vanilla extract
Instructions
- Line an 8×8-inch baking dish with parchment paper.
- In a large, heavy saucepan over medium-high heat, melt the butter.
- Cook the butter until it turns a rich, golden brown with a nutty aroma, stirring occasionally to prevent burning.
- Reduce heat to medium and add sugar and evaporated milk. Bring to a boil and cook until the mixture reaches 234°F-238°F on a candy thermometer.
- Remove from heat at 234°F and stir in white chocolate chips until mostly melted.
- Fold in marshmallow fluff and vanilla extract.
- Transfer the fudge to the prepared pan and let it cool for at least 2 hours before cutting into squares.
