Nanny’s Brown Sugar Fudge is an old-fashioned boiled candy recipe that is also referred to as penuche fudge. This fudge recipe is made with light brown sugar, milk, corn syrup, salt, butter, and a touch of vanilla extract. No powdered sugar required!
This delicious Brown Sugar Fudge is easy to make and a great treat to include on your homemade holiday treat trays! It's an easy fudge recipe to pack and ship also!
Making Nanny's Brown Sugar Fudge
Nanny used to make a penuche frosting that was to die for. It was always the frosting I requested when I felt like eating something fudgy, but not chocolate! When I came across her recipe card for Brown Sugar Fudge, I knew I had to make it.
I was nervous about it because as I have said many times before, I am not the best fudge maker. I have failed at making it many times and I don’t understand why because I grew up with a mom who also made incredible fudge!
Fudge making is a family tradition
Mom would make chocolate fudge (her favorite) or peanut butter fudge almost every Saturday night to go with our popcorn. I don't remember her making Brown Sugar Fudge, but I think peanut butter and chocolate was her favorite!
For some reason, I don't remember my mom making this brown sugar fudge recipe. But I do remember trying to learn how to make it myself over the years and am glad I finally got it down pat!
What I learned about fudge making
Let me share with you things I have learned about making a fudge recipe and how you too can become successful at doing so! It isn’t too tricky, but you do have to be watchful when making a boiled fudge recipe.
How to make a successful Brown Sugar Fudge recipe
- Always use a candy thermometer. If you don’t have one, I highly recommend buying one.
- If you really want to make this fudge and don't have a thermometer, then do the cold water test. Drop a little bit of syrup from the spoon into a cup of cold water. The candy should roll easily into a softball with your finger.
- Have all your ingredients and pans ready to go before you start. Fudge can turn fast and you want to be sure to be on the game when making it.
- I don't recommend stirring constantly while the fudge is rising to temperature. Resist the urge to stir too much. Believe me, you will have your fill of stirring once the fudge cools down some!
- I always remove my fudge from the cooktop just before it hits the softball stage (see the candy thermometer pic!)
- As soon as your fudge starts to lose the glossy look is when you need to pour into your prepared dish. Don’t hold out on pouring into your pan. If you do, the fudge will harden in your cooking pan.
Other treats for your holiday tray
There are so many goodies out there that people love to share over the holidays. Below are a few of my favorite recipes to include!
While I love fudge, I also love cookies! I think you will see what I mean when you check out my list of 25 best Christmas cookies on Grumpy's Honeybunch! These are my highest recommendations for the holidays.
More fudge recipes you may like
There are plenty of fudge recipes here for you to try, check them out and see if they are one you would like to make!
Love chocolate? Try this Dark and Creamy Fudge Recipe from my friend Renee!
*If you made this recipe, please give it a star rating*
I am very proud of this fudge and think I did pretty darn good this time! I can just hear my Nanny say “Shelby Mae, let’ s have “just a taste” of that fudge.”
Nanny's Brown Sugar Fudge
- 2-½ cups light brown sugar
- ¾ cup evaporated milk
- ⅛ teaspoon salt
- 3 Tablespoons corn syrup
- 3 Tablespoons butter
- 1 teaspoon vanilla
- ½ cup chopped walnuts
- Combine evaporated milk, brown sugar, corn syrup, and salt in a saucepan over medium heat.
- Bring mixture to a boil and cook until just reaches the soft ball stage. This is 230 degrees on a candy thermometer.
- Remove from heat, add butter and cool until about 200 degrees.
- Add walnuts and stir.
- Beat fudge until it has just lost its shiny gloss.
- Immediately pour into a prepared pan lined with wax paper. Use a loaf pan if you want thicker fudge. Cool completely.
- Cut into 24 pieces.
- Store in an airtight container.