Nanny's Brown Sugar Fudge recipe is an old-fashioned boiled candy candy 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!
I love making my grandma's recipes and this brown sugar fudge is one of them. This is her recipe from her hand written recipe card that I have and cherish in my own home now. Every time I make this homemade fudge I think of my Nanny and all the time we spent together.
Nanny's Original Recipe Card
Here's the actual card, in Nanny's handwriting, that I still use today.
I didn't rewrite this recipe from memory or piece it together from old notes. This is it, word for word. The same card I pull out of my recipe box every December. The measurements, the instructions - all of it is hers.
Jump to:
- Nanny's Original Recipe Card
- Why You'll Love Brown Sugar Fudge
- Why is This Called Penuche?
- What You Need To Make This Fudge
- How this Fudge Comes Together
- Ways to Change it Up
- Ingredient Swaps & Substitutions
- Fudge Making Tips
- When Fudge Goes Wrong
- How to Store Fudge
- More Fudge Recipes to Try
- Questions I Get About This Fudge
- 📖 Recipe
- 💬 Comments
Why You'll Love Brown Sugar Fudge
Rich buttery flavor: the combination of butter and brown sugar brings out toffee like flavors that are buttery and delicious.
Old fashioned tradition: this fudge recipe is candy making at it's finest, just like mom and grandma used to make.
Simple ingredients: this penuche recipe uses basic ingredients that are probably already in your pantry.
Why is This Called Penuche?
Penuche is just the old name for brown sugar fudge. No cocoa, no chocolate. Growing up, we would call it Penuche but Nanny's handwritten recipe called it Brown Sugar Fudge. Either way, it is the same thing.
The difference is what's in the pot. This fudge gets its caramel color and flavor from cooking brown sugar, butter, and milk to soft-boil stage, not from cocoa. That's why it tastes like toffee instead of chocolate, even though you make it the exact same way.
What You Need To Make This Fudge
Brown sugar: This is the whole flavor of the fudge. The deep, caramel taste that makes it penuche instead of just a sugar candy.
Evaporated milk: Makes the fudge creamy and adds a distinct rich flavor to the fudge.
Corn syrup: It's a small amount, but it keeps the sugar from crystallizing while it cooks.
Butter: Adds richness and rounds out the caramel flavor.
Vanilla extract: Brings out the warmth in the brown sugar.
Walnuts: Adds the crunch. Nanny never left them out, but you can skip them if you want it smooth.
How this Fudge Comes Together
Start by lining your pan with parchment on all sides so it lifts out clean once it's set.
Combine the evaporated milk, brown sugar, and corn syrup in your saucepan over medium-low heat, just until the sugar dissolves. Then turn the heat up and let it boil without stirring. This is where the candy thermometer earns its keep. You're watching for soft-ball stage.
Pull it off the heat right at that point and drop in the butter. Then let it sit and cool down before you touch it again. This cooling step is what makes or breaks the texture, so don't rush it.
Once it's cooled, add the walnuts and beat the fudge until it just starts to lose its shine. That's your cue. Pour it into the pan right away and let it set completely before you cut it.
Exact temperatures, amounts, and timing are in the recipe card below.
Ways to Change it Up
Pecan Praline Fudge: Swap chopped pecans for the walnuts for a buttery pecan praline and place whole toasted pecans on top of the fudge.
Toffee Fudge: Use dark brown sugar and add ½ - ¾ cup of heath toffee bits to the fudge in place of the nuts.
Salted Brown Sugar Fudge: Sprinkle a touch of sea salt on top for a sweet and salty bite.
Caramel Brown Sugar Fudge: stir 1 cup of kraft caramel bits into the cooled fudge along with the walnuts to add a bit of chewy caramel flavor to the fudge.
Ingredient Swaps & Substitutions
Evaporated milk vs. regular milk vs. condensed milk: Evaporated milk is what gives this fudge its texture, so that's what I use. Regular milk works in a pinch, but the fudge won't be quite as rich. Don't swap in sweetened condensed milk - it's already got sugar cooked into it, and it'll throw off the whole recipe.
Corn syrup: Corn syrup and Karo syrup are the same thing. Karo is just the brand name most grocery stores carry. It's in here to keep the sugar from crystallizing, not for sweetness, so don't skip it even if the amount looks small. If you want more of a natural sweetener over corn syrup - pure maple syrup will work as it will do the same thing corn syrup does.
Fudge Making Tips
- Use a heavy-bottomed saucepan to prevent scorching and ensure even heat distribution.
- When using a candy thermometer, be sure the tip of the thermometer does not touch the bottom of the pan.
- To make this fudge without a candy thermometer, use the soft ball test. Drop a little bit of fudge mixture from the spoon into glass of cold water. The syrup 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.
- Don't stir the fudge while it is boiling. Use a silicone pastry brush to brush water around the sides of the pan and dissolve any sugar crystals forming.
- As soon as your fudge starts to lose the glossy look is when you need to immediately. 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.
- Once poured into the pan, let it cool completely before cutting for neat, uniform squares.
When Fudge Goes Wrong
Grainy or crystallized fudge: This happens when sugar crystals form on the side of the pan and get stirred back into the mixture, or when the fudge is stirred too early. If yours turned out grainy, it's a timing issue, not a bad batch.
Fudge that won't set (too soft): This almost always means it didn't reach a true soft-ball stage (234-240°F) before coming off the heat. A thermometer touching the bottom of the pan gives a false readying, so double check placement next time.
Fudge that's too hard or crumbly: This means it cooked past soft-ball stage, or cooled too long before you started beating it. There's no fixing that batch, but you can chop it up and use it as an ice cream topping instead of tossing it.
Fudge that looks greasy or separated: This comes from overbeating, or beating it while it's still too hot. Let it cool to the full 200°F before you start.
How to Store Fudge
Room temperature: store brown sugar fudge in an airtight container up to 2-3 weeks.
Freezer: not recommended.
How to tell it's gone bad: if the fudge dries out, hardens past the point of biting into easily, or starts to smell off, toss it. Stored properly in an airtight container, it should stay soft and fresh for the full 2-3 weeks.
More Fudge Recipes to Try
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!
Fans of cookie butter will love this Cookie Butter Fudge recipe
This Old Fashioned Peanut Butter Fudge has a special ingredient that makes it extra creamy and delicious!
A really nice fudge, this Pumpkin Spice Fudge is packed with flavor and has incredible texture.
Easy Chocolate Fudge has a hint of Irish Cream flavor.
A splash of bourbon in the caramel makes this Layered Chocolate Praline Fudge irresistible.
Dark chocolate lovers will want to make this Dark and Creamy Fudge Recipe.
This Maple Walnut Fudge has delicious flavor from pure maple syrup and is similar to maple sugar candy and oh so delicious
Questions I Get About This Fudge
Temperature and patience. Cook it to true soft-ball stage, let it cool to about 110°F before beating, and don't rush either step. Nanny's recipe doesn't have any tricks beyond that.
Yes, use the soft-ball test instead. Drop a small bit of the hot syrup into a glass of cold water. If it forms a soft ball you can flatten between your fingers, it's ready. (This is how my mom and Nanny always tested their fudge and I loved getting to taste those little test balls). To gauge the cooling after cooking time, its ready to stir once the pot the fudge was boiled in is no longer hot.
You can, but the fudge won't be as rich or creamy. Evaporated milk is what gives this recipe its texture. See the substitutions section above for more on swaps.
There are 3-ingredient brown sugar fudge recipes out there, usually just brown sugar, butter, and evaporated milk. Nanny's version adds corn syrup, salt, vanilla, and walnuts (they are optional), which is why it has more depth of flavor.
Up to 2-3 weeks at room temperature in an airtight container. See the storage section above for signs it's gone bad.
I can just hear my Nanny say "Shelby Mae, let' s have "just a taste" of that fudge."
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Nanny's Brown Sugar Fudge
Equipment
- Square pan
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Ingredients
- 2½ 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
Instructions
- Line a square pan with enough parchment paper to cover the bottom and sides of the pan . Coat lightly with cooking spray and set aside.
- In a medium saucepan over medium-low heat, using a wooden spoon, combine evaporated milk, brown sugar, corn syrup until sugar is dissolved.
- Turn burner to medium-high heat and bring sugar mixture to a boil and cook until it just reaches the soft ball stage (230℉ on a candy thermometer)
- Remove fudge mixture from heat and add butter-do not stir. Let cool until thermometer reads about 110 degrees.
- Add walnuts to the butter and fudge mixture and beat fudge until it has just started to lose its shiny gloss..
- Immediately pour fudge into a prepared pan lined with parchment paper. Use a loaf pan if you want thicker fudge. Cut cooled fudge into 24 equal pieces.
Sheri says
Can I use dark brown sugar in place of the lighter one ? Thank you
Shelby Law Ruttan says
Yes, you can sub dark brown sugar, just keep in mind it will be a deeper flavor (closer to molasses) and darker color fudge.
ellen fugate says
can you use diet sugar making the fudge
Shelby Law Ruttan says
Hi Ellen, I have not tried making this fudge with diet sugar so I cannot guarantee it would work if you did.
Patricia S Stuart says
I made this fudge for the first time today. It turned out great! Memories of my Granny immediately came to mind as soon as i tasted it. I will be making another batch before Christmas to share with my siblings. Thank you!
Shelby says
Hi Patricia! I'm so happy you were successful and it brought back memories for you. This recipe is super special to me for that very reason. Thanks for stopping by to let me know. 🙂
Patricia Stuart says
Gave some to one of my sisters. She loved it! This recipe will be a constant now. I am making another batch for a Christmas get together on the 23rd. I did use English walnuts. You get two thumbs up!
Shelby says
Hi Patricia! I am so happy the recipe turned out well for you and that it's a keeper for you! Thank you for stopping by with your review!
Jen says
I found this recipe 9 years after it was first posted - thank goodness for the internet! I’m sending my love to Nanny (wherever she is in the universe) because this is the recipe I’ve been searching for! It’s also very forgiving: I didn’t have enough brown sugar, so I supplemented with white sugar and used heavy cream because I didn’t have evaporated milk. I used both a thermometer and the soft ball test because depending on the humidity, it can take longer to reach the right stage. The key is the proper ratio of liquid to sugar and this recipe nails it. The fudge came out perfect - melt in your mouth creamy but firm, not mushy or soft. I will make this again & again! Thank you Nanny & Shelby!
Shelby says
Hi Jen, my nanny would be as happy as I am that you found this recipe and was able to make a success of it! Thanks for letting me know. 🙂
Lori says
Well, I used a candy thermometer and followed directions to a "T", but barely had enough fudge to cover the bottom of an 8x8 pan. Maybe a loaf size pan would've worked better for thicker fudge. ?
Shelby says
Hi Lori, I would use a smaller pan if you wanted a thicker fudge. Glad you tried the recipe!
Sandra Mull says
This is a great, authentic recipe.I'm so glad you used half and half instead of evaporated milk - it's so much richer and smoother than the canned stuff, and it doesn't have that artificial aroma that always reminds me of baby formula. Yes, way back before mothers could buy expensive chemical milk nourishment for babies, we made our own with evaporated milk, water, a touch of corn syrup. And we sterilized glass bottles every day by boiling them in a big canner-like pot. I have not used evaporated milk in my kitchen since then - 54 years ago. I know there are many who swear by it for creamy cake frostings, but I can't get past the smell.
Donna D says
Looking forward to making this! Thanks for the recipe.
Lynn Curry says
Thanks for this. Our family is vegan and I was able to veganize this recipe and it turned out perfectly!!!!
Renee P says
this look wonderful. i've been thinking about making fudge this week, and this would be perfect!
Anonymous says
This recipe looks very much like my mothers fudge recipe, I believe it actually came off of the Pacific Canned Milk label. I tried to make it many times while growing up and failed every time but being a kid, I just ate it anyway (YUM). Fortunately as an adult I have had success!!!!! so everyone gets to enjoy it. I am not a fan of nuts in my fudge so I don't put the walnuts in when I make it and this recipe works well with or without. Sadly my mother passed at the young age of 64 which was 17 yrs. ago, so thank you for the memories and I think I will go make some fudge now!
Kim Bee says
Thank you so much for being so gracious. I am so thrilled I got assigned your blog this month. This post just drew me in and I am honoured to share your Nanny's fudge with more people. It's a spectacular recipe. So happy I can finally comment and follow you.
averagebetty says
I've never even heard of brown sugar fudge!?! My life feels so incomplete now. Thanks, Honey B!!
Tangled Noodle says
Your failed fudge story is too funny! But if it had been me, no such problem - I don't mind eating my 'failures' as long as the problem wasn't taste-related! 😎
Thanks for sharing your Nanny's recipe - I'm bookmarking it right away to make. I have a caramel recipe that I'm clinging to for now that came from my foster grandmother, who also gave me her candy thermometer. I hope it proves to be a magic wand!
Different topic: love your new blog layout! Is this the Minima layout? If so, I can send you a link for instructions on how to turn it into a 3-column format. In exchange, would you share with me the code on how to create those great navigation links at the top of your page?
Feel free to e-mail me at tanglednoodle@gmail.com!
Cristine says
Looks so yummy!!!
Reeni♥ says
Your nanny's fudge looks so delicious1 And full of sweet memories.
The Hungry Mouse says
Oh, oh! How I love fudge! This looks just wonderful. 😀
+Jessie
Cakelaw says
I want some now! It looks scrumptious. LOL about the hiding thing - when I cook at my mother's place, I frequently have to hide stuff - but she's like a bloodhound and usually finds it.
Cooking With Dia says
Oh my goodness, this looks sooo good. I love fudge, and haven't tried to make it since I was a kid. Great recipe!
Creative One says
The fudge looks delicious. I will have to share the fudge recipe that I have.
Ingrid says
Oh, boy that looks great! Love brown sugar. And kudos to your for your fudge success!
~ingrid
Hillary says
I just had fudge for the first time in years this past weekend. I would love to try brown sugar fudge!
noble pig says
Sounds delicious. I love me some fudge!
Coleen's Recipes says
Nice instructions!! The fudge photo is awesome.
Laura says
PS I am jealous you figured out the code for the table at the top--I have no idea how to do that!
Laura says
Great post! And don't worry, I still have nothing. Bad me! Actually I finally picked something to make with my mom this week but my dad is in the hospital, so we shall see. If it doesn't happen I may need to extend the deadline by a few days (I am headed up to see them tomorrow AM).
The fudge looks gorgeous!
JMom says
Great job on the template and also on the fudge 🙂
Hugging the Coast says
Just ate some fudge today! Thanks for this post!
P.S. My wife and I grew up with Lawrence Welk on the TV too.
Delectable Dining says
I love the story here... thank you so much for sharing! The fudge sounds great!
Jamie says
That fudge looks like it came from a candy shop. It looks great! Thanks for sharing the family recipe.
Belle says
We haven't tried making fudge yet. I remember my mom making it when I was little, though. And every time we go on holidays, we end up at the little homemade fudge store and come out fully loaded with luscious little squares. We really should give this one a try!
Katy ~ says
Aaah, the last time I had penuche was when my grandmother made it for me as well. Good to see the recipe being revitalized and enjoyed by perhaps another generation! Your fudge looks delicious, Shelby.
I am most excited to hear about your good news. I can full with anticipatory glee at what it could be.
haleysuzanne says
Looks great! I love penuche frosting, so I'm sure I would love this recipe. I just picked up a candy thermometer recently, so I'll have to give this a go. It looks delicious.
Bellini Valli says
My mom used to make fudge. I always have maple fudge in my stocking at Christmas and always buy it at the fair..
Flourchild says
What a funny store, thanks for sharing. I love your fudge, it looks like a great recipe.
Im glad your doing better and feeling better. It's so easy to put on weight and taking it off is harder. Im glad your working out and getting back to feeling better!
I have to be so careful in what I eat..I will be 44 June 22(tomorrow)!
Take care!
Anonymous says
Shelby,
My Gramma used to make this for me. I remember asking her for the recipe 20 years ago, I got the ingredients and "cook it then beat the jeapers out of it". I have attempted to relive my memories of my time with Gram, by making fudge several times..sometimes we would have to eat it with a spoon, next time cut it with a chisel and hammer. Tasted like love though. Now I will have to try again, with more specific instructions. Thanks for the recipe and walk down memory lane. Robin
Ivy says
You hid that fudge in the bedroom closet? That is really hilarious!!! You did a great job though with your grandmother's fudge recipe and if I had a candy thermometre I would love to try this recipe.