Burnt Sugar Fudge

"Where I got this recipe I really couldn't say. I know I've had it in my collection for at least 30 years, and remember making it at least once. Since I seem to flub candy the past few years I'm not sure if I could make it now. Some of you candy makers need to try it and review it."
photo by a food.com user photo by a food.com user
Ready In:
24hrs 30mins




  • Mix four cups of sugar and cream in large heavy pan and bring to boil.
  • Put remaining 2 cups of sugar into a heavy skillet and place on low heat, stirring constantly until sugar is completely melted and looks like brown syrup, light brown in color.
  • When sugar is melted pour into 1st boiling mixture. Mix well and let cook until it makes a firm ball when dropped in cold water. (Can use a candy thermometer too.)
  • Set off fire and stir in soda, until mixture foams.
  • Add butter and stir until melted.
  • Let mixture set for 20 minutes and then add vanilla and beat until heavy.
  • Stir in nuts and pour into a buttered pan.
  • Let cool and cut in squares.

Questions & Replies

  1. Is this a soft candy or hard candy? My neighbor used to make a burnt sugar candy, and, sadly I did not have her show me how to make it before she died. It was wonderful and sort of like a caramel.


  1. My dad passed away in 2005, I made it with him as a little. so glad to come across this recipe for it.
  2. My dad made this when I was little. I've tried to make it twice and it turned out generally too firm in consistency. I think next time I'll try cooking to a lower temp (235) and increase the fat. Also, I was adding corn syrup and probably will continue to do so as I don't think the corn syrup is causing it to harden. Suggestions greatly appreciated!
  3. My granny used to make a similar fudge, and since she passed in 1990, no one has been able to replicate it exactly. I lost the recipe about four years ago, but even when I had it, I couldn't get it quite right. Recipes for burnt sugar fudge are very hard to come by as it's not a popular fudge flavor. This makes more fudge than my granny's recipe, and the other significant difference is that we only "burnt" a half-cup of sugar in her recipe, whereas this recipe calls for "burning" two full cups. Fudge is difficult to master, but don't give up on this recipe! It's very time consuming, but it's worth the wait. In order to avoid crystals in the final product, be sure to continuously scrape the sides of the pan as you're cooking, and swap out for a clean spoon or scraper before you hit firm ball stage. Make sure to let the fudge sit off the heat for about 15-20 minutes (I leave mine covered). The recipe calls for "beating until heavy," which takes FOREVER if you're beating by hand. The last two times I've made this, I've cheated and used a hand mixer on medium for about 3-4 minutes. It's perfection! Thank you so much for resurrecting this recipe from your collection and posting it online so I could have a taste of Granny's fudge again!



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