Brown Sugar Fudge

Fudge!  I grew up eating it and now I live in Northern Michigan, an area known  for the fudge shops in almost every town.  I’d rather eat fudge than any other type of candy, so watch out, I have other fudge recipes to share on this blog, after all, I am not just a foodie, I’m also a fudgie!
I made this fudge a few years ago, loved it, but put it out of my mind because I loved it a little too much. So, the other day I’m thinking about the blog and I remember this fudge and how great it is.  It calls to you at the oddest times, like in the middle of the night or in the morning with a cup of coffee…. and worst of all, it call’s to you when it’s at home and you’re not. Wednesday I had to do some shopping and get my snow tires put on, I sat at the tire place and all I could think about was this fudge waiting at home. I should have put a couple of pieces in a baggie….

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This is a firm fudge but very smooth and not grainy at all. It goes together a little different than traditional fudge. You cook the mixture to a soft ball stage, then you beat in powered sugar. It’s important to work fast and get it into the pan. That is the only tricky part.
Use you candy thermometer and it wouldn’t hurt to test it for accuracy. I pulled out my older one, forgetting I had a new one that I bought last year. My old thermometer was off! I was lucky that I thought to double check my fudge with the new one, I was 1° over the 238° I wanted.

Brown Sugar Fudge
I hope you give this recipe a try, it is to die for good! I happen to love brown sugar and this fudge reminds me of some See’s candy that I fell in love with when I traveled to California.

Brown Sugar Fudge

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Brown Sugar Fudge Brown Sugar Fudge

Brown Sugar Fudge

  • Servings: 36 pieces
  • Time: 1 hour
  • Difficulty: Medium
  • Print

Ingredients:Brown Sugar Fudge
2/3 C evaporated milk
2 C brown sugar, firmly packed
3/4 C butter, cut into cubes
1 tsp vanilla
1 3/4 C powdered sugar, sifted
3/4 C toasted walnuts, optional
chocolate drizzle, optional

Directions:
In a heavy, medium sized saucepan, bring evaporated milk, brown sugar and butter to a boil over med-high heat. Stir constantly. Reduce heat to low and cook to 238°F on a candy thermometer. Stir frequently.

Remove from heat and pour into a heat proof bowl. Add vanilla and begin beating with a hand held mixer. Start adding the powered sugar in small amounts. Once combined, just mix until smooth. Add walnuts if using.

Spread fudge into an ungreased 8-inch square pan. Drizzle with melted chocolate if desired and set into refrigerator for about 30 minutes. Cut into pieces and store in a tightly covered container.

Nancy Copyright 2014

20 thoughts on “Brown Sugar Fudge

  1. I find that when I make candy the weather has alot to do with success or failure. On humid days I have learned not to make candy; do it on a day that’s dryer.

  2. Just made this. It is amazing! Great recipe. To those who have trouble: I imagine that the most important step is bringing it to the right temperature. So it’s important to have a thermometer and to make sure it’s calibrated. Making candy is trickier at higher altitudes so you need to look into how to make adjustments for that. Or, you can try bringing it to softball which is I believe the stage you want for this recipe. By the way, I used my stand mixer and it worked fine.

  3. This looks yummy! I have been looking for a brown sugar fudge with step by step instructions as making fudge is new to me. My question is about how long does it take to cook on the stove to get the appropriate desired temp? Thanks

    • Greensgenes, there are too many variables to give you a time, best I can say is maybe about 15 minutes. Best advice I can give you, use a candy thermometer. Fudge is made by temperature, not time. When this fudge hits 238°F it is done.

      • Thanks so much. I have a thermometer but the last / first time I made fudge it was pumpkin and I stirred it on the stove for 25 min and I’m not certain I got it to 238. I’ll try again. Thank you and happy baking!

  4. I am originally from California and LOVE See’s candy. My addiction is the brown sugar carmel crèmes. Will have to try this recipe.

  5. Just had to message your link to this recipe as “the worlds best fudge recipe ever!” to three friends!

    I’ve looked high and low for a recipe that is as rich as Disneyland’s. This is exactly what wanted. Thank you!

  6. I followed the recipe. Heated the evaporated milk, butter and brown sugar to required temp. Transferred the mix to my mixer, (quickly) added vanilla, and got it mixing, well when I added the fist little bit of powdered sugar it started balling up. So, I added a more and as I went it just got worse, until I ended up with pretty much just crumbs.

    • Hi Lacey, thanks for coming back. I think comments are important for everyone to learn from. I’m usually pretty good at figuring out what could have gone wrong… But you do have me stumped!
      I have a big KA 6qt stand mixer, but for this recipe I do use my little KA hand mixer. I think one of the keys to success is to not let the milk mixture cool down too much. The milk mixture needs to be able to melt down the powdered sugar. I add the vanilla and immediately add a little of the powdered sugar. The rest of the powdered sugar needs to be added in small amounts, but do it quickly. I’m wondering if when you “added the vanilla and got it mixing“, your fudge could have cooled a little too much from the mixing, before the first powdered sugar was even added.
      My other thoughts and tips…. Sift the powdered sugar, have it pre-measured before heating the milk mixture and double check your candy thermometer to make sure it accurate.
      I hope you can give it another try, this fudge is so good. Just writing this answer, has got me wanting to run to the kitchen and make some.

  7. Just made this, or should I say attempted to make this, and boo! I got nothing but a huge mess of crumbly ingredients!

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