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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.
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.
If you’re looking for a more traditional, easy to make fudge, be sure to check out my 2 Ingredient Caramel Fudge Recipe.
We appreciate your support
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
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
I love having a candy thermometer for making all kinds of fudge and candy.
You can also make lemon curd and preserves more easily when using a candy thermometer.
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?
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.
What kind of brown sugar can I use?
This recipe is traditionally made with light brown sugar, so that’s what I recommend for this.
However, I have heard from readers that half light and half dark brown sugar has worked well for them.
Also, I’m typically a fan of dark brown sugar, and think it would work really well in this fudge, though I haven’t tried it. I usually swap dark brown for light in any cookie recipe and it works great. If you try dark or even a mixture, let me know how it goes.
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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.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Susan Lee
I would love to try out this receipe.
Amy Deeter
I really love the looks of these. Love the fact that it makes 64 pieces
jason gregorio
I learned that penuche is derived from panocha which is a raw sugar from Mexico.
E. Sam
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!
Holly Kennedy
I’m making these tomorrow
krystal wethington
I love the way it looks and that its made with brown sugar.
Sarah L
You need a good candy thermometer to make candy.
Thanks for the contest.
Deanna turner
I cant wait to make brown sugar fudge thanks..
DanV
I like the toasted nuts
Beverly Metcalf
That brown sugar fudge looks delicious. I think I will try making it. Thanks for the recipe!
Philip Lawrence
I like that you can add nuts to the recipe.
Cat Horning
Seems like a simple way to make something super yummy!
Amy Smeltzer
sounds good, now I want fudge
vivian blevins
interesting to put brown sugar instead of white.
ANNE
COULD I FREEZE THIS FUDGE.
Debi
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.
Anne
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
Debi
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!
Julie
I’d love to try this recipe if only you would use grams instead of cups !
Debi
Julie, as the vast majority of my audience is American, and the vast majority of Americans use cups, it makes much more sense for me to write my recipes for the large portion of my audience instead of for the minority who use grams. There are many handy cups to grams converters on the internet. Here’s one that may work for you: https://www.thecalculatorsite.com/cooking/cups-grams.php I hope that helps you. Have a wonderful day! And enjoy your fudge! 🙂