Brown Sugar Fudge Recipe -
Brown Sugar Fudge Recipe
  • READY IN 55 mins

Brown Sugar Fudge

Recipe by  

"I love this recipe for fudge. Nice and creamy texture. I like to double up on the nuts to take away from the sweetness. This fudge recipe has always worked for me as long as I boil for exactly 10 minutes and beat for exactly 5."

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Ingredients Edit and Save

Original recipe makes 3 pounds Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    55 mins


  1. Grease an 8x8-inch pan.
  2. Bring brown sugar, evaporated milk, and butter to a boil in a large saucepan; boil mixture for exactly 10 minutes. Remove from heat and add confectioners' sugar. Beat fudge with an electric mixer on medium speed for exactly 5 minutes. Stir in walnuts. Spread fudge into the prepared pan and let cool before cutting into squares.
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2012

This recipe has eluded me for years. My mom made it for years and lost it! This is exactly what I was looking for. I agree with the member who boiled it for 10 minutes and stirred for 5 minutes. Turns out perfectly. Just like I remember!!

Most Helpful Critical Review
Jan 18, 2013

I would like to say that I love to bake and love fudge. That being said, I was a fudge virgin and had never made it before. The author of he recipe negated to disclose how high do you heat the fudge? I boiled for 5 minutes on high, and my fudge burnt. I am sure, that had I known you do not cook fudge on high on the stove, that this recipe would have turned out. This information should have been disclosed in the cooking instuctions. The rsult: an 8"x8" dark brown brick(not kidding, I could not even score the surface with a knife)

Dec 21, 2012

We made this exactly as stated and it was crumbly, couldn't cut it into squares. Taste was ok but consistency was awful.

Dec 23, 2013

Excellent tasting and very easy to make.I've made 6 batches in the last 24 hours to give away to co-workers. I did struggle to make the 1 inch cubes retain their shape when putting in gift boxes. After trying to cut it at room temp, at semi-chilled and totally refridgerated- I concluded that the fudge cubes turned out perfect-shaped when 100% refridgerated. Note: they were very hard to carve at 35 degrees so please be careful with the knife! Just go slow!

Oct 28, 2013

This recipe turns out great every time. You need to use a timer. DO NOT just guess. If you want to be even more precise, you need to use a candy thermometer and boil the mixture to 238 F. Soft ball stage. If you use a thermometer, you don't need to time it. :) I use less confectioners sugar - more like 1.25 cups.

Dec 18, 2014

Came out smooth and creamy. I used a heavy enameled pot and boiled It on low heat as I believe those who had a problem must have cooked it to hot.

Mar 20, 2013

This is a nice, creamy fudge. It does not make very much, which is good for the two of us. If there are more of you, you will want to double it. One thing I found different, was adding salt. Next time I make this I'll leave the salt out. I find it gives a "biting" taste that does not taste good...although I can certainly taste the rest of the ingredients. I used beaters to beat the fudge and it doesn't take long at all to thicken.

Dec 22, 2012

Easy to make, especially when a candy thermometer is not available! Great taste!


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  • Calories
  • 82 kcal
  • 4%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.5 g
  • 1%
  • Sodium
  • 26 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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