Brandy Fudge

Here’s a quick and tasty fudge recipe for the holidays and since I have friends who adore fudge and brandy…this one should be a hit. There is a trick to making fudge and it requires some trial and error to get it right as mere seconds can destroy a batch. A good candy thermometer can  and will be your best friend.

Before 1886 the origin of fudge is unclear; however it is thought to be an American invention. The first batch was a result of an accidental “fudged” batch of caramels, hence the name “fudge”. The same year it was sold at a local Baltimore grocery store for 40 cents a pound. A letter, found in the archives of Vasser College, written by Emelyn Battersby Hartridge reveals that  her schoolmate’s cousin made fudge in 1886 in Baltimore and sold it for 40 cents a pound.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


3 cups sugar
2/3 cup milk
2/3 cup half-and-half (10%) cream
1/4 cup light corn syrup
2 tbsp butter
6 tbsp brandy


Butter an 8 inch square pan or line with foil and spray the foil with cooking spray.  In a large saucepan or in a double boiler, combine sugar, milk, cream, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238 F on candy thermometer (soft ball stage). Do not stir. Remove fudge from heat. Do not stir. Cool to 120 F. Add brandy and beat until mixture starts to lose its gloss. Pour fudge quickly into greased pan and allow to cool before cutting into 1/2 squares.

FOOTNOTE: AS mentioned above Fudge is called this for a reason. DO NOT expect it to be perfect the first try. If it is congratulations…if not, you always have the pleasure of trying again. Bon appetit!