Sister Angèle’s Sugar Fudge
Sister Angèle’s Sugar Fudge
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Sister Angèle’s Sugar Fudge

30 MIN
64 squares



  1. Line the bottom of a 20-cm (8-inch) square pan with plastic wrap or parchment paper, letting it hang over each side.
  2. In a microwave-safe 2 litres (8 cups) measuring cup, combine the sugar, brown sugar, and cream.
  3. Cook in the microwave oven for 4 minutes. Stir and cook for 4 minutes (see note).
  4. Add the vanilla and butter and beat at high speed with an electric mixer until the mixture thickens and loses its gloss, about 2 minutes.
  5. Spread in the prepared pan, spreading it evenly. Cover and refrigerate for about 30 minutes or until the fudge is firm. Remove from the pan and cut into squares.


The cooking time may vary depending on the wattage of the microwave oven you use. This recipe was tested in a 1000-watt oven. For a 500-watt microwave oven, the cooking time is 10 minutes and 30 seconds.


  1. I love this recipe quick and easy! The only suggestion i can make for those who say that the fudge never harden for them is that they need to mix it with the handmixer longer than 2 minutes. I handmixer about 4-5mins. You can see the thickness of the fudge once it is ready; it starts to form crystals on the side of the bowl!

  2. tastes really good but as many mentioned above, I could not get it to get hard and it now looks more like a delicious spread.

  3. The reason this recipe above did not get firm was because it's missing an important ingredient - icing sugar. This recipe is the same one exactly as my Grandmother's who used to make it when we were kids - but her's calls for 1/2 cup of icing sugar that goes in when you add the butter. It's not about gloss or matte or salt.... it's about adding icing sugar which will enable it to set and firm up! I just made it and it's amazing!!!! Vive le Quebec :)

  4. Season favorite over here...Super easy and it has always set and actually, would prefer it to be a little softer, but I do use semi-salted butter. Will be making my first batch this year again this evening!!

  5. Ive used this tecipe several times. It does need to be microwaved a bit longer than mentioned. Also the trick to it being firm enough to cut into squares is when ur using the mixer to whip it just as it starts to turn from shiny to flat add a pinch or 2 of table salt. It also takes longer to go from the shiny stage to the matte flat stage. It will keep its shape once in this flat non shiny stage and will set properly either in a cold ceramic dish or on a cold marble slab.

  6. Same issue its too soft wasn't able to get it to harden

  7. Easy to make and is very tasty. But could not cut into squares - it did not get firm.

  8. Easy to make, but it didn't harden enough to cut into cubes, even after being in the fridge. Recipes that require candy thermometer are more accurate.

  9. How do i access reviews without rating a recipe which i have yet to use?

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.