1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Brown Sugar Fudge

User Rating 4.5 Star Rating (3 Reviews)


The corn syrup in this fudge helps keep it from being grainy.


  • 3 cups brown sugar
  • 1 cup evaporated milk
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla
  • 1 cup chopped nuts, optional
  • 3 tablespoons butter


In a medium saucepan (2 to 3-quart size), combine brown sugar with evaporated milk and corn syrup; bring to a boil, stirring constantly. Continue boiling, stirring frequently, to soft ball stage or when candy thermometer registers 234° to 238°.

Remove from heat and add vanilla and butter; do not stir. Let cool for about 25 minutes, then beat with a wooden spoon until the fudge just begins to thicken. Add chopped nuts and beat for a few more minutes, until it begins to lose its gloss but is not too thick. Pour or spread in a greased pie plate or 8-inch square pan. Score when set and cut into squares when firm.

To test for soft ball stage:
Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put you hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.

More Fudge and Homemade Candy Recipes

Rocky Road Fudge
Sour Cream Fudge, Vanilla or Chocolate
New Orleans Fudge
Marbled Peanut Butter Fudge
Strawberry Fudge Balls
White Fudge Recipe
Amaretto Fudge Recipe
Cherry Opera Fudge
Favorite Peanut Butter Fudge
Five Minute Chocolate Fudge
Chocolate Fudge Recipe with Nuts
Peanut Butter Fudge
New Orleans Pralines
Karlyn's Divinity Recipe

Candy Recipe Index
Cookie Recipes
Brownies and Bars
Holiday Cookie Baking
Dessert Recipes

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

User Reviews

Reviews for this section have been closed.

 4 out of 5
Brown Sugar Fudge, Member norasue

This fudge is delicious; however, do not let it cook to the 234-238 stage - check it at 225 or use ""soft ball stage."" I followed the recipe exactly and the fudge got too hard too quick while cooling in the pan before the beating process. I can't stand to throw good food out so I added about a quarter cup of milk to the fudge, heated it up again and started beating it. It turned out great.

8 out of 8 people found this helpful.

See all 3 reviews

©2014 About.com. All rights reserved.