This buttery melt-in-your-mouth delicious old-fashioned Brown Sugar Fudge has the warm flavor of caramel and reminds me of a fabulous New Orleans praline. It’s perfect on a Christmas dessert tray or included in a cookie exchange. You’ll want to keep this recipe handy, as gift giving season approaches.
And I have a giveaway for you today! $175 Amazon Holiday Giveaway! I mean, who couldn’t use a little extra shopping money at this time of the year! Make sure to scroll down to the Rafflecopter giveaway widget to enter to win! And good luck!
This isn’t your typical rich chocolaty fudge either. There’s no chocolate to be found in this fairly easy recipe. And, the texture of this sweet confection is so velvety and amazing; you may not be able to stop eating it.
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. I earn a small commission for my endorsement, recommendation, testimonial, and/or link to some products or services from this website. Your purchase helps support this blog at no additional cost to you and allows me to continue bringing you delicious recipes and great information. For more information see here.
If you’d rather skip my helpful tips, tricks, essential cooking information, and delicious similar recipe ideas – and get straight to this recipe – simply scroll to the bottom of the page where you can find the printable recipe card. It’s right there with a pretty bright yellow background.
If you have any questions about how to make this recipe, or if you try them, please come back and leave a comment below letting us know how it goes. Or, if you make this recipe, tag @lifecurrents on Instagram. Or you can upload a photo (I would love to see) via the pin.
Penuche
This creamy brown sugar fudge is also called penuche (“puh-noo-chee”). Which is derived from panocha, a Mexican raw sugar.
This is a recipe I found years ago (back in 2005 to be exact) when I was doing some testing of candy recipes, and learning all I could about how to make candy. I think candy making is really my favorite. More than baking cookies or cakes, I truly love making candy.
And, I think it’s so special when you make candy for people. It’s so unusual that people simply love it. So, keep it in mind for those holiday cookie and gift exchanges. This recipe is fairly easy and will be a big hit!
Candy thermometer
Note: this section contains Amazon affiliate links
I love having a candy thermometer for making al kinds of fudge and candy. You can also make lemon curd and preserves more easily when using a candy thermometer.
Take a look here at one of my really old posts about candy thermometers. An Ode to the tool, I guess.
Yes, you can make this fudge without a candy thermometer. It wouldn’t be my recommendation. But, if you simply can’t buy a candy thermometer, here’s how you can test the fudge for the right temperature.
Take a teaspoon of the cooked fudge mixture, and drop it into a small bowl of cold water. If it holds a soft ball when pressed between your fingers, it has reached the correct temperature.
Want more tips and tricks about making fudge?
I have a great post chock full of information to get you the perfect fudge! Read more here on my Mocha Fudge Recipe.
Other recipes to use your candy thermometer
Chocolate S’More Pie
Freshly toasted homemade marshmallows top creamy delicious dark chocolate ganache all nestled in a golden graham cracker crumb crust. This Chocolate S’More Pie makes it impossible to resist a slice, or maybe two.
Coconut Gumdrops
Chewy lightly sweet gumdrops with a subtle coconut flavor
Zucchini Jam
Part pickle, part jam. Perfect as an appetizer.
Caramel Ice Cream with Beer Brittle
Creamy ice cream with bitter beer brittle. What a fun combination!
Leftover Eggnog - Eggnog Ice Cream & Eggnog Pound Cake
Eggnog galore! And a perfect way to use up the festive drink.
Do I need to use evaporated milk?
Yes, the evaporated milk helps this recipe to cook properly. Please do not substitute regular milk in this candy.
Evaporated milk has been cooked to reduce the water content of the milk.
It’s called the cooking milk for this very reason: It’s more stable than regular milk, and it can used for cooking at high temperatures, because it will not curdle like regular milk will.
Also, be sure you do not confuse evaporated milk and sweetened condensed milk. Sweetened condensed milk is sugary sweet and is not what you want for this recipe.
Can I add nuts to this recipe?
Note: this section contains Amazon affiliate links
Yes, of course you can.
I prefer my fudge to be smooth throughout, and contain no nuts.
But, if you love the crunchy chunky addition that nuts bring to the confection, by all means, please feel free to add them.
You’ll want ¾ cup of nuts. I’d recommend walnuts, pecans, or salted peanuts for this fudge.
Simply toast the nuts by placing them on a flat baking sheet (I love those air insulted ones), and bake in a 350° F oven for about 10 minutes, or until the nuts are fragrant and golden brown.
Allow the nuts to cool, and chop them coarsely. Stir the nuts into the fudge before spreading it into the pan.
Holiday Giveaway
We are so excited that one lucky winner will receive a $175 Amazon Gift Card – just in time for the holidays!
Brought to you by:
- Mexican Hot Chocolate Chex Mix | An Affair From the Heart
- Peppermint Cream Cheese Frosting | As For Me and My Homestead
- Chocolate Chip Pumpkin Bread Recipe | Bowl Me Over
- Gingerbread Cake with Chai Buttercream | Coffee With Us Three
- Hot Cocoa Cookies | Ever After in the Woods
- Peanut Butter Blossom Cookies | Everyday Eileen
- Festive Christmas Bark | Intelligent Domestications
- Iced Peppermint Brownies | Juggling Act Mama
- Leftover Turkey & Gravy Pot Pies | Karen’s Kitchen Stories
- Peppermint Gingerbread Cake Balls | Lazy Budget Chef
- Brown Sugar Fudge | Life Currents
- Chocolate Dipped Coconut Macaroons | Mandatory Mooch
- Healthier Buckeye Balls | Simple and Savory
- Eggnog Milkshake | Simply Blended Smoothies
- Baked Eggnog Donuts with Eggnog Glaze | Our Good Life
- Easy Slice and Bake Christmas Cookies | Walking on Sunshine Recipes
$175 Amazon Gift Card Giveaway
Official Rules and Conditions: One winner will receive a $175 Amazon Gift Card. Open to US residents 18+. One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. All entries will be verified.
This giveaway is in no way associated with Amazon, Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 12/16/2019.
Enter using the widget below.
The prize will be delivered electronically.
Giveaway shared at Win Free Stuff
Let’s Connect
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
Pinterest, Facebook, Instagram, and Twitter!
And find my shop on Amazon for recommendations on cool tools
Brown Sugar Fudge Recipe
Brown Sugar Fudge
Ingredients
- 1/2 cup plus 2 tablespoons canned evaporated milk 5 fluid ounces
- 2 cups packed light brown sugar
- ¾ cup unsalted butter cut into tablespoons (1 & ½ sticks)
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 ¾ cups confectioners' sugar
Instructions
- Line an 8-inch square glass baking dish with aluminum foil, overlapping sides.
- Combine evaporated milk, brown sugar, butter, and salt in a 3-quart heavy saucepan, and bring just to a boil over moderate heat, stirring until sugar is dissolved. Reduce heat to low and simmer, stirring frequently, until mixture registers 238° F on a candy thermometer, about 30 minutes.
- Transfer the cooked fudge mixture to a heatproof bowl. Beat in vanilla with an electric mixer at medium speed. Add the confectioners' sugar a little at a time, beating until fudge is thick and smooth, about 5 minutes.
- Spread evenly in the prepared 8-inch square baking pan, smoothing the top with an offset spatula. Refrigerate, uncovered, until firm enough to cut, about 30 minutes.
- Using aluminum foil as aid, lift fudge from pan. Cut fudge into 64 1-inch squares with a sharp knife.
Recipe Notes
Keep the fudge in the refrigerator in an airtight container, layered between sheets of parchment paper, for up to 1 week.
Rust says
Looks delicious, and I would add the nuts!
Erica Bates says
I’ve never made fudge before, but I think I would like to try this one! Sounds soooo good!!
Ang P says
Debi this fudge looks incredible! I can’t wait to try your recipe 🙂
Janette says
The best treat of the season and I love giving fudge as gifts.
Susan Newman says
I read the recipe and printed it out. It sounds delicious! I am going to make some in a day or two.
Leela says
I love fudge. I’ve never made it with brown sugar before.
Casey W says
Reminds me of the Fudge my Grandma made us during the holidays as a child.. Love it
Thea English says
This fudge looks creamy and delicious! I’ll need to make it for Christmas
Dawn Curtis says
Looking forward to trying this recipe!
Derek Jennings says
I like the recipe because it’s my favorite kind of fudge
Cara Kirkland says
Im so glad i found your blog! They all look like Yummy treats!
Ann Hoag says
I like using evaporated milk in this fudge. It gives it a wonderful flavor.
Ann Hoag says
Evaporated milk in the recipe gives it a wonderful flavor.
Karen says
Thanks for all of the tips for making fudge! I love using a candy thermometer.
Kristin Threlkeld says
I’ve never made fudge with brown sugar before. I’m curious to try it!
LaCinda Brooks says
I just love brown sugar fudge and haven’t had it in years. I forgot it existed, thank you for sharing.
charles frest says
We make fudge a lot this time of years, your recipe has more steps then my recipe. I am going to have to try yours mine does not call for brown sugar like yours but it sounds good. Your seems to last longer in the refrigerate then mine (if stored right)
Cindy R Moore says
This would be great for gifts! I would add the nuts!
Thomas Gibson says
I would love to try the caramel ice cream with beer brittle. Very unusual and yet sounds so delicious.
Kelly says
I’ve never tried brown sugar fudge before it looks delicious! I’m looking forward to trying this recipe.
Alli says
The pictures look delicious and it seems simple to make.
Cathleen N says
Do not use regular milk for fudge! lol I learned the difference btwn the types of milks like condensed and evaporated, thanks!
Debbi Wellenstein says
I do like nuts in m,y fudge-I will be trying this delicious-looking brown sugar fudge!
CLAUDIA DAVIS says
I love that nuts are OPTIONAL. Nuts ruin fudge. 🙂
paige chandler says
I read it. I love it. I will make it. Condensed not evaporated milk?
Diane Steiger says
Very informative instructions and I loved the pictures
heather s says
I haven’t made fudge before but you make it seem easy. This would be great to take to a holiday get together.
Lisa Ellison says
the fudge looks really good!!
Debi says
Paige, it’s evaporated milk you want for this recipe, not sweetened condensed milk.
Debi says
Claudia, I totally agree with you! LOL
Penny Knowlton says
I’m not much of a fudge or penuche fan. I like to make peanut brittle.
David Hollingsworth says
It looks indulgent and delicious. Is it sugar or free?
Lucinda Knelsen says
I tried this recipe and it is excellent. This is an A+ fudge. Thank you for the quick and easy recipe. I totally agree with you about the candy thermometer; fudge just turns out better when the temperatures are monitored correctly.
Christina Sparks says
I like the tips and tricks and questions about nuts being used in the recipe.
Amber says
I like how you use evaporated milk to create a nice texture. I’d definitely add nuts to mine though!
susan atkins says
I have not had penuche since I was a child-I am retired now. I am so glad to find the recipe ,thank you
LORI ALEXANDER says
I’m anxious to try this buttery fudge recipe! Maybe I’ll make enough to share with my husband’s office.
Kelly Nicholson says
Leave a comment that lets me know you read the recipe post. 🙂 What do you like about it?
don’t know if i read your post,but thanksgiving i was looking for a few things
Timmy says
I’m jonesing for those Chocolate Dipped Coconut Macaroons!!!
Kari B says
My mom always made fudge around the holidays when I was little. I didn’t realize it was such an involve process until reading this post. Makes me appreciate her even more.
Lisa says
I’d heard the term Penuche, but was never sure what it was or where it came from. From your post I see that it derives from panocha, a Mexican raw sugar. I like that it has a buttery and caramel flavor with a velvety texture. Some of the other kinds of fudge can be overly sugary.
Michael Fritz says
This fudge is very similar to the one my grandma used to make. The good ol fashioned way. Using the evaporated milk is the key. I am a total fudge addict from way back!
Angela heerde says
looks good the recipe
Michelle L. says
I think what I like about this fudge is that it has a caramel flavor. I’m a big fan of caramel. 🙂
Richard Hicks says
It looks SO delicious. I need to get a candy thermometer first!
Rose Reeder says
I like nuts in fudge and this looks like what I use
Donna Clifford says
I might make this for my daughters bake sale they are having at school soon.
Debi says
David, no this fudge is not sugar free
Mary Beth Elderton says
This looks so good. I love that the recipe calls for ingredients that are usually already in the pantry…impulse comfort cooking!
McKim says
It brings back childhood memories of my Mom making penuche. Haven’t had it in years.
Nickie says
I like the Carmel flavor in the fudge
Chrystal D says
Simple recipe and it looks so good!
Barbara Montag says
I really like the Hot Cocoa Cookies.
Tara says
This recipe sounds sooooo good and I can’t wait to try it!
mintpearls says
I love how easy this recipe is! Thank you for the chance! 🙂
Belinda Amwake says
Very descriptive (makes my mouth water) and very clear, concise directions!
Amy Jo says
i LOVE THAT IT MAKES 64 PIECES!
Christina Yang says
I love the addition of nuts! Sweet and savory go well and your recipe seems wonderful for that!
Lauren Siren says
This looks delicious and not too difficult! I’ve only ever tried making a traditional chocolate fudge, but this makes me want to branch out a bit 🙂
Jaque Richards says
I was surprised to see confectioner’s sugar rather than granulated sugar in the recipe. I use granular sugar for my dark chocolate fudge….but can’t wait to try your brown sugar fudge recipe. 🙂 Thank you.
Kiara says
I read the recipe and I liked it.
Karen Dittrich says
The fudge looks creamy good. (I did stray, though, to the delicious Chocolate Dipped Coconut Macaroons.
kendra m says
Omg the fudge looks heavenly and so rich. Now I want some dang…
Stephanie Liske says
I would like to make the brown sugar fudge with my kids.
Donna Clifford says
looks super easy to make
Gary Black says
Well, there goes my holiday diet plan!
This fudge is beyond tempting and looks amazing!
Nichi - The Mandatory Mooch says
What a great holiday treat! I ran out and bough the stuff to make these, though I had a bunch of it in my cupboard already. This was soooooo good! Melt in your mouth. I have enough leftover to give as gifts too!
Jamie H says
Oh yum! This looks amazing!
Lydia Goodman says
Sounds YUM! Making Christmas cookies next weekend, might have to try this out too
Lindsey Mertz says
It looks really tasty. I think the brown sugar will add lots of flavour
Naya says
Never heard of brown sugar fudge before. Sounds super tasty.
veronica kaasik says
These recipes look delicious, must try.
Natalie says
I agree that adding nuts, especially pecans, to this recipe would make it taste great!
Susan Chester says
I like how much you like your candy thermometer. My mom always swore how important one was when she made fudge and other goodies. My favorite was her peanut butter fudge!
Ally says
This reminds me a little of Scottish tablet–in a very good way!
Ashley c says
This fudge looks delish! I also see so many other yummy recipes I need to make over the Christmas season
Meghan says
I’m not a big fan of chocolate fudge, but this looks delicious since there’s no chocolate. I’ll have to dig out my candy thermometer first though.
Teresa P. says
I can’t believe I’m saying this because I’ve loved chocolate my whole life but I like that it has none. It sounds delicious and I can’t wait to try it.
Katie C. says
I never knew that fudge existed without chocolate!
Jennifer Stapp says
I actually just learned what penuchi was like just a few days ago! I love brown sugar and I love fudge so I know I’m going to love this recipe. Thank you so much for sharing!!!!
Deb Clark says
My goodness this looks so decadent and sweet! Santa is going to really love this treat!!
Lois Christensen says
I made this for my Christmas cookie boxes that I give to all the neighbors. It’s amazing! I had to stop myself from eating it. Sweet. Delicious!
Mary E says
I never knew the difference between evaporated and condensed milk – thanks for the explanation.
Amanda L. says
I have never tasted a fudge made without chocolate so I’m not sure how I would like it, but I also liked how you explained how to tell when it’s done without using a candy thermometer because I don’t have one at home.
Christy Caldwell says
I can almost taste this. Brown sugar fudge?? Oh my goodness this looks and sounds amazing!
Eileen Kelly says
I m so excited to make this fudge. You have made the instructions so easy to follow. I will be giving the fudge to my family and friends in my treat baskets.
Lauren M Hecker says
I love that the recipe focuses on brown sugar! I’ve never had brown sugar fudge before but it sounds absolutely heavenly! I will definitely be trying this recipe sometime soon!