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Brown Sugar Fudge

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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.

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pieces of brown sugar fudge with some fir branches around them

 

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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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.

 

Pieces of brown sugar fudge on parchamnet paper on a wooden background

 

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!

 

Brown Sugar Fudge on a dark grey plate

 

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.

 

square crop of a single piece of Brown Sugar Fudge

 

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.

 

square crop of brown suagr fudge on pieces of parchment paper on a wooden background with fir tree branches

 

Other recipes to use your candy thermometer

 

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.

delicious brwon sugar fudge candy on a piece of parchment paper 

 

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.

 

close up of Brown Sugar Fudge on parchment paper

 

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.

 

pieces of brown sugar fudge on pieces of parchment paper with fir branches

 

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Brown Sugar Fudge Recipe

pieces of brown sugar fudge on pieces of parchment paper with fir branches
5 from 13 votes
Print

Brown Sugar Fudge

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.
Course Dessert
Cuisine American
Keyword brown sugar, candy, fudge
Prep Time 5 minutes
Cook Time 40 minutes
Resting time 30 minutes
Total Time 1 hour 15 minutes
Servings 64 pieces
Author Debi

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

  1. Line an 8-inch square glass baking dish with aluminum foil, overlapping sides.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

 


Comments

  2. Erica Bates says

    I’ve never made fudge before, but I think I would like to try this one! Sounds soooo good!!

  5. 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.

  16. LaCinda Brooks says

    I just love brown sugar fudge and haven’t had it in years. I forgot it existed, thank you for sharing.

  17. 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)

  19. Thomas Gibson says

    I would love to try the caramel ice cream with beer brittle. Very unusual and yet sounds so delicious.

  20. Kelly says

    I’ve never tried brown sugar fudge before it looks delicious! I’m looking forward to trying this recipe.

  22. 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!

  23. Debbi Wellenstein says

    I do like nuts in m,y fudge-I will be trying this delicious-looking brown sugar fudge!

  27. 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.

  33. 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.

  35. Amber says

    I like how you use evaporated milk to create a nice texture. I’d definitely add nuts to mine though!

  37. LORI ALEXANDER says

    I’m anxious to try this buttery fudge recipe! Maybe I’ll make enough to share with my husband’s office.

  38. 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

  40. 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.

  41. 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.

  42. 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!

  44. 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. 🙂

  49. 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!

  58. Christina Yang says

    I love the addition of nuts! Sweet and savory go well and your recipe seems wonderful for that!

  59. 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 🙂

  60. 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.

  62. Karen Dittrich says

    The fudge looks creamy good. (I did stray, though, to the delicious Chocolate Dipped Coconut Macaroons.

  67. 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!

  74. 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!

  76. Ashley c says

    This fudge looks delish! I also see so many other yummy recipes I need to make over the Christmas season

  77. 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.

  78. 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.

  80. 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!!!!

  82. 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!

  84. 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.

  85. Christy Caldwell says

    I can almost taste this. Brown sugar fudge?? Oh my goodness this looks and sounds amazing!

  86. 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.

  87. 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!

  92. Kelly Rouse says

    I always thought making fudge was so complicated! Thanks for posting this recipe, I think I’ll add the nuts for Christmas batches.

  93. Jason Cullum says

    I like that it’s creamy, velvety and made with brown sugar. I love sweets and trying something new especially with a good texture.

  94. Patricia Cucina says

    I have always enjoyed pralines and caramel. Thanks for a great recipe to remind me of New Orleans!

  97. rstevens says

    I love peanut butter fudge and chocolate fudge and have ate it my whole life. I have not had a brown sugar fudge and would like to try it out. I have always eaten other people’s fudge but would love to try to make it myself just one time to see how it turns out.

  100. Carla Sue Thompson says

    Of it tastes like caramel, I would love it. I only make peanut butter and chocolate fudge, but made pumpkin once. I have never put powdered sugar in mine, but I know a woman who uses it in her, and won’t make it without it.

  101. Ndidi Johnson says

    This look so good! I didn’t know there was a such thing as a candy thermometer, lol. You learn something new everyday!

  106. Holly Storm says

    I’ve never made fudge but this sounds amazing. I also didn’t know that about condensed milk; I just assumed it would burn at high heat, too. Thanks for the recipe!

  108. kathy pease says

    I have never heard of fudgee made with brown sugar but it sure sounds delicious 🙂 I will be trying this recipe

  109. Tara Woods says

    I love fudge but never tried brown sugar fudge. This seems easy to make and sounds delicious. I will try it with nuts. Thanks for the recipe.

  112. Rose Santuci-Sofranko says

    Honestly I don’t usually read recipe posts but this looks SO yummy! Thanks and God bless!

  113. MNS says

    I think adding nuts (as per the end suggestion) would be a great idea; it would add dimension and texture to the fudge.

  114. Connie Tucker says

    Brown Sugar Fudge, especially with toasted pecan pieces, sounds absolutely divine! Reminds me of the candy my grandmother used to make that no one has the recipe for. I can not wait to try this!

  115. Megan Worcester says

    This sounds delicious, and I think I will make it as one of my Christmas desserts this year! Thanks for the tip about adding nuts – I think I will add salted peanuts.

  117. Ellie Wright says

    I actually like the brown sugar best. I like fudge, but sometimes it’s just too chocolaty. This sounds like a great alternative.

  119. Docia Vagnerini says

    Ooh! I have had this before and it is heavenly, especially with nuts like walnuts or even better pecans. Thank you for this opportunity 🙂

  121. Barb G says

    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.

  125. E. Sam says

    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!

  131. Beverly Metcalf says

    That brown sugar fudge looks delicious. I think I will try making it. Thanks for the recipe!

  137. Debi says

    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.

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