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Plate of brown sugar fudge with a glass of milk.

Brown Sugar Fudge

Brown sugar fudge is a classic, old-fashioned recipe made with a few simple ingredients. It has a delicious butterscotch flavor that's sweet, creamy and makes for a delicious gift.
Course Dessert
Cuisine American
Keyword Brown Sugar Fudge, Old-Fashioned Fudge
Prep Time 30 minutes
Time to Set 2 hours
Total Time 2 hours 30 minutes
Servings 36 pieces
Calories 105kcal


  • candy thermometer


  • 1 cup chopped walnuts*
  • 2 cups brown sugar
  • 1 cup white sugar
  • 1 cup evaporated milk*
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt


Toasting the Walnuts

  • Preheat the oven to 350F degrees. Add the walnuts to a cookie sheet in an even layer and bake for 8-10 minutes until they're a slightly darker brown color (AKA toasted).

Making the Fudge

  • Lightly grease an 8x8 inch baking pan and line with parchment paper, leaving an overhang around the edges.
  • Clamp a candy thermometer to the outside of a large, heavy bottom saucepan.
  • Add the brown sugar, white sugar, evaporated milk and unsalted butter to the saucepan. Melt over low heat while gently stirring to avoid burning.
  • Adjust the heat to medium and bring to a boil - stir occasionally. Boil the mixture until it reaches 240F (116C) degrees on the candy thermometer. This typically takes me over 15 minutes.
  • Remove the pan from the heat and stir in the vanilla extract and salt. Let it cool until its lukewarm.
  • Beat with an electric mixer for 5 minutes until it's no longer glossy.
  • Stir in the nuts.
  • Spoon the fudge into the pan and smooth the top. Let the pan sit for the fudge to set (about 2-4 hours).
  • When ready to slice, lift the fudge out of the pan using the overhang around the edges and place on a cutting board. Slice using a sharp knife and store in the fridge.


  1. Feel free to use walnuts or pecans, or leave them out.
  2. Make sure to use evaporated milk, and not sweetened condensed milk.
  3. Store fudge in an airtight container at room temperature for up to 1 week, or in the fridge for 2 weeks. 
  4. Nutrition information is an estimate only and based on 1 piece, assuming the pan is sliced into 36 equal pieces. 


Calories: 105kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 43mg | Potassium: 52mg | Fiber: 1g | Sugar: 18g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg