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 {CLOSED} 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!
Fudge
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.
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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
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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
I use the candy thermometer fairly regularly. It makes things nice and easy to measure. Savory recipes to sweet recipes. Here are some of my recipes that use the kitchen tool: Chocolate S’more Pie, Coconut Gumdrops, Zucchini Jam, Caramel Ice Cream with Beer Brittle, and Eggnog Cake.
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?
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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!
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Brown Sugar Fudge Recipe
Brown Sugar Fudge
Equipment
- Candy thermometer
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.
It is funny how such simple basic ingredients can turn out something
so heavenly. I like that you do the extra step of toasting the nuts. I bet toasted
coconut would also be good in this.
I would love to try out this receipe.
I really love the looks of these. Love the fact that it makes 64 pieces
I learned that penuche is derived from panocha which is a raw sugar from Mexico.
I’ve never heard of brown sugar fudge, so I really wanna try this. I’m glad you told us it kinda tastes like pralines because I absolutely love those!
I’m making these tomorrow
I love the way it looks and that its made with brown sugar.
You need a good candy thermometer to make candy.
Thanks for the contest.
I cant wait to make brown sugar fudge thanks..
I like the toasted nuts
That brown sugar fudge looks delicious. I think I will try making it. Thanks for the recipe!
I like that you can add nuts to the recipe.
Seems like a simple way to make something super yummy!
sounds good, now I want fudge
interesting to put brown sugar instead of white.
COULD I FREEZE THIS FUDGE.
Anne, I’ve never frozen fudge. I think it should be possible to freeze it. Make sure the fudge is cool or at room temperature. Individually wrap the fudge pieces with plastic wrap first. Use a double wrap of plastic and wrap tightly. Then place in a large resealable freezer bag or a tupperware-type plastic air-tight container. You want to prevent ice crystals, freezer burn, and drying out.
RE: Hi Debi, I wrote to you on Dec 17, I have made this fudge and double the recipe for Christmas….
OMG….it was excellent…it brought back memories ….Just like my mom used to make it…
Now that I am older I regret not having my mom’s recipes …..the little things we take for granted when we are a teenager’s…but those memories we appreciate as we get older…
You’re fudge was a hit, all my family just loved it…..Now every time I go for a visit, they ask me to make and bring them some fudge…. the morning of Christmas my Stepmother (Marion) made her self a little baggy and put in her car to bring some home with her…
as the evening went by, there was no more fudge left….my husband mentioned ” mom has some in the car” …….she said “No, it’ mine… Oh! I ‘m going to have to hide my keys now….. We were all laughing so much …..Just to say thank you Debi for this great recipe and more added memories.
Anne
Anne, thanks so much for the wonderful comment & story. It totally made my day, and my week. It’s been a rough week for me, and your kindness is so appreciated! And your story made me laugh. I’m so glad your family loves it and that it brought back great memories!