If you live in Canada you’ve no doubt enjoyed a few breakfasts at Cora’s, which always ends with a piece of their famous brown sugar fudge. When Bo and I lived in the condo there was one basically right across the street. We went there almost every Saturday for brunch before heading to the theater for a movie (or two, no kids = all the free time in the world).
On our way out of the restaurant, we always grabbed our pieces of fudge from the glass dome covered plate by the exit. One day, sitting right beside it, was a little tear pad of pages with the recipe for the fudge. I just about lost my damn mind.
I seriously couldn’t believe that Cora’s was THIS AWESOME. I mean, how often is it that you go somewhere to eat, love something, and the chef gives you the recipe. This brown sugar fudge may be simple, but it’s also a cornerstone of this chain of restaurants – everyone knows what you’re talking about if you mention it. What I’m saying here is kudos Cora’s. Not all heroes wear capes.
What is brown sugar fudge?
Alright, attention piqued? You’re curious about a breakfast chain that somehow made fudge famous, but have no idea what brown sugar fudge actually is? I hear you.
To get fudge around here you’re either going to Canada’s Wonderland, a fair, or Cabela’s. If that isn’t a random band of misfits I don’t know what is. Thing is, this fudge, isn’t really like that other fudge. This brown sugar fudge isn’t a big, thick slice that squishes between your fingers like a super thick frosting. But every fudge deserves its time to shine.
Cora’s famous brown sugar fudge is creamy tasting, and definitely melts in your mouth while you’re eating it. The texture is firmer though. If you’ve ever had an old fashioned spice cake with a brown sugar frosting, it’s like a thicker version of that.
Too sweet doesn’t exist (in fudge)
Is this fudge super sweet? I mean, it’s literally brown sugar fudge. So yes, it’s sweet, but there’s a time and a place for everything right? This isn’t a recipe you make on a Wednesday night planning to knock back the whole thing yourself (not that I’m known for ever doing such a thing). This is a recipe to share.
I think the key to this being such a staple at Cora’s was the moderation. You couldn’t buy giant slices of it to carry out with you. It was always cut up into bite size cubes about one inch by one inch. That’s the perfect amount. It’s why I love making this around the holidays to share.
At Christmas, I always like to make a ton of different cookies, and then bring a big box jammed full of them all with me when we go visit family. A nice little pile of these included is always a hit. So, share them. And don’t forget to make a little gift box for your kids teachers, because they have had one hell of a 2020 too.
Other Holiday Favourite Recipes
Here are two of my other favourite holiday cookie recipes to make. First up, these soft and chewy ginger cookies are a staple of our Christmas cookie lineup. A soft, chewy center with crisp and caramelized edges and so flavourful!
Another one we all love are these classic lemon Madeleines. They’re seriously the soft and delicate cookie of your dreams. If you haven’t had Madeleines before, they are a must make!
Cora’s Famous Fudge Recipe
My kids are on a total fudge kick lately, and I don’t have a ton of go-to recipes. If you have a favourite one, leave it in the comments for me. Don’t forget to pin this for later, and let me know how you liked it!
Cora's Famous Brown Sugar Fudge
If you've eaten at Cora's for breakfast in Canada, you know all about their classic brown sugar fudge. Sweet, creamy, and so incredibly easy to make!
- 3 cups brown sugar (750ml)
- 2/3 cup melted butter (150ml) see notes
- 2/3 cup heavy whipping cream (150 ml)
- 2 cups icing sugar, sifted (500ml)
- Lightly butter a 6" x 10" glass pan. I like to line it with parchment paper first, then butter that. It makes it easier to remove and slice nicely.
- In a medium saucepan set over medium-high heat, mix together the brown sugar, heavy cream, and melted butter. Bring to a boil, and continue to boil for 5 minutes.
- Remove the pan from the heat and stir in the icing sugar. I sift it right into the pot, to make sure there aren't any lumps.
- Beat with an electric mixer until creamy and smooth. I use the whisk attachments for my hand mixer, but the standard beaters work well too.
- Pour the fudge into the prepared pan and let cool until firm. You can do this in the fridge if you need to save time.
- Cut into 1" squares to serve
Butter - Don't miss that the measurement for the butter is 2/3 cup AFTER it is melted. It's easier to weigh the butter first, and then melt, to get the amount right.