brown sugar fudge

Brown sugar fudge is sweet, creamy, rich, and buttery. This recipe adds bourbon for an extra complexity in flavor. The brilliant melt in your mouth combination is certain to make your taste buds happy.

Bourbon Brown Sugar Fudge

oz evaporated milk

butter (salted)

brown sugar

sugar

bourbon (I use BSB-Brown Sugar Bourbon)

pecans (chopped and toasted)

Line an 8x8in square pan with parchment paper.

Combine 2 cups  brown sugar, 5 oz evaporated milk, and 3/4 cup butter in a heavy-bottomed medium sized sauce pan.

Cook over medium heat, stirring until smooth.

Bring to a boil. Reduce heat to medium low. Stir constantly until until candy thermometer reaches about 238 degrees.

Remove brown sugar fudge from heat and pour into a heat proof bowl.

Add bourbon to fudge. 

Mix 1/4 cup bourbon until fudge is completely smooth with a hand held mixer.

Add in 2 cups powdered sugar a little at a time, mixing with hand held mixer each time until smooth.

Add in 1/4 cup chopped toasted pecans. Mix until combined.

Pour into 8×8 in square pan. Chill in the refrigerator for 30 minutes or until firm. 

Slice with a sharp knife and serve. Store leftover fudge in an airtight sealed container.

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Brown sugar fudge is sweet, creamy, rich, and buttery. This easy recipe adds bourbon for an extra complexity in flavor. The brilliant melt in your mouth combination is certain to make your taste buds happy.

An easy old-fashioned fudge recipe made with brown sugar, cream, and butter along with a hint of vanilla.  A delicious confectionary that is creamy, sweet, and melts in your mouth!

Old-Fashioned Brown Sugar Fudge (Penuche)

brown sugar (packed lightly)

heavy cream

unsalted butter

tsp salt

vanilla

Add the brown sugar, granulated sugar, butter, cream and salt to a medium-sized pot over high heat and bring to a boil.  Stir until butter and sugar are melted and combined then top stirring or the sugar will crystallize and become grainy.

Reduce the heat to medium and cook until the sugar reaches 236°F.  Test using the soft  ball method by adding some of the candy mixture to a cup of cold water.  If a soft candy ball forms then the fudge is cooked.

Remove from heat and let cool to 110F.  Once cooled add the vanilla and quickly beat with a wooden spoon until the fudge becomes smooth, lighter in colour and loses it shininess to a matte texture.

Pour the fudge quickly into an 8&quot; X 8&quot; glass dish lined with parchment paper.  Push the fudge into the corners of the pan with the wooden spoon or spatula and smooth off the top.  Let cool completely for about 1 hour and then cut into squares.

Store in a sealed container on the counter for up to 3 weeks.

It also appears there are a couple of camps for fudge as well… Some like creamy fudge, some like fudge with other condiments in it, and then there’s those of us that love penuche… This is a truly perfect recipe and so easy to follow. I am literally walking the double batch over to my neighbours tomorrow to store at her house because I’ve made myself sick eating it this afternoon..  thanks for posting!!!

I have tried your Brown sugar Fudge using all of your wonderful tips. I do have a question about stove burner temperature.  It states to combine ingredients in pot and stir until butter is melted. Then it says to stir until mixture starts to boil.  Then it says to turn down to MEDIUM heat and continue to boil until 236 F is reached. Does this mean the stove burner should be on HIGH when starting to cook?  My mixture was scorched the second time I made it trying to follow the directions precisely. Please clarify. Thank you. 
My first batch was almost perfect and was smooth but I didn’t turn the heat up past medium and turned it even lower once it began boiling. 
Thanks for clarifying this as my husband loves fudge.

Absolutely delicious! Creamy and rich, melt in your mouth. It’s dangerous.

Really grainy, tastes like pure sugar, didn’t even set properly, was just a waste of ingredients

This recipe takes me right back to my grandma's kitchen! The old-fashioned charm of brown sugar fudge is unbeatable. Thanks for sharing this delightful recipe and bringing back fond memories.

Fantastic! Perfect fudge recipe. Thank you so much!

Instantly a fan fave!! It melts in your mouth. Tastes like Cora’s fudge!

My Dad always made tge best 'Brown Sugar Candy' every holiday season. Everyone loved it! But Dad only used brown sugar, he never added white sugar to it!

Turned out delicious and instructions  were great to follow! A new favorite, thank you!

This came out DELICIOUS! I made it yesterday and halved the recipe. I added one T of the butter with all the rest of the ingredients and one with the Vanilla after taking it off the heat. Let it sit and then stirred at 110. It is so creamy and yummy with just the slightest “sparkle” of texture. Perfect! Thanks so much!

Top 2 brown sugar fudge recipes from across the web

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Bourbon Brown Sugar Fudge

Old-Fashioned Brown Sugar Fudge (Pe...

Top 2 brown sugar fudge recipes from across the web

The most viewed brown sugar fudge recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bourbon Brown Sugar Fudge

Old-Fashioned Brown Sugar Fudge (Pe...

The most viewed brown sugar fudge recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine