Best 9 No Fail Brown Sugar Fudge Recipes

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Indulge your sweet cravings with our delectable No-Fail Brown Sugar Fudge, a classic confection that will tantalize your taste buds. This easy-to-follow recipe yields a creamy, melt-in-your-mouth fudge with a rich, buttery flavor and a hint of molasses. Perfect for special occasions or as a sweet treat, this fudge is sure to be a hit among fudge lovers of all ages.

In addition to the classic Brown Sugar Fudge, this article also features a collection of enticing fudge variations that will satisfy any sweet tooth. Experiment with our Chocolate Fudge, a decadent combination of dark chocolate and creamy fudge, or our Peanut Butter Fudge, a delightful blend of peanut butter and fudge that is sure to become a favorite. For a refreshing twist, try our Mint Chocolate Fudge, which combines the flavors of mint and chocolate for a cool and invigorating treat. And for those who love the taste of nuts, our Nutty Fudge is packed with a variety of nuts, adding a crunchy texture to the smooth and creamy fudge.

Here are our top 9 tried and tested recipes!

OLD-FASHIONED BROWN SUGAR FUDGE (PENUCHE)



Old-Fashioned Brown Sugar Fudge (Penuche) image

An easy old-fashioned fudge recipe made with brown sugar, cream, and butter along with a hint of vanilla. A delicious confectionary that is creamy, sweet, and melts in your mouth!

Provided by Alisa Infanti | The Delicious Spoon

Categories     Dessert     Treat

Time 1h20m

Number Of Ingredients 6

3 cups brown sugar (packed lightly)
1 cup granulated sugar
1 cup heavy cream
2 tbsp unsalted butter
1/2 tsp salt
1 tsp vanilla

Steps:

  • Add the brown sugar, granulated sugar, butter, cream and salt to a medium-sized pot over medium heat. Stir until butter and sugar are melted and combined. Stop stirring
  • Bring the sugar to a boil and stop stirring. Reduce the heat to medium and continue cook until the sugar reaches 236°F. Test using the soft ball method by adding some of the candy mixture to a cup of cold water. If a soft candy ball forms then the fudge is cooked.
  • Remove from heat and let cool to 110F. Once cooled add the vanilla and quickly beat with a wooden spoon until the fudge becomes smooth, lighter in colour and loses it shininess to a matte texture.
  • Pour the fudge quickly into an 8" X 8" glass dish lined with parchment paper. Push the fudge into the corners of the pan with the wooden spoon or spatula and smooth off the top. Let cool completely for about 1 hour and then cut into squares.
  • Store in a sealed container on the counter for up to 3 weeks.

Nutrition Facts : ServingSize 1 piece, Calories 196 kcal, Carbohydrate 42.6 g, Protein 0.2 g, Fat 3.4 g, SaturatedFat 2.1 g, Cholesterol 11 mg, Sodium 70 mg, Sugar 42.2 g, UnsaturatedFat 1 g

EASY PENUCHE FUDGE RECIPE (BROWN SUGAR FUDGE)



Easy Penuche Fudge Recipe (Brown Sugar Fudge) image

A foolproof recipe for Penuche Fudge! It only takes a few minutes to put together this easy brown sugar fudge. It's similar to my favorite Chocolate Fudge recipe, but instead uses brown sugar and white chocolate. The texture of this fudge is where it's at! It just melts in your mouth!

Provided by Karen

Categories     Dessert

Time 15m

Number Of Ingredients 8

3/4 cup butter ((1 and 1/2 sticks))
2/3 cup evaporated milk
2 tablespoons light corn syrup
2 & 1/2 cups brown sugar
12 ounces white chocolate bars (high quality* not chips)
1 (7-oz) jar marshmallow creme (fluff)
1 teaspoon vanilla
1/2 teaspoon kosher salt

Steps:

  • Line an 8 or 9 inch square pan with aluminum foil or parchment paper. If you are using foil, coat with nonstick spray. Set aside.
  • Prepare the ingredients you will need last, because you are going to be in a hurry later. Chop your white chocolate into small chunks for faster melting. Take the lid off your marshmallow creme and peel off all traces of the foil lining (so that you can microwave it later for easy scooping. Microwaving is optional). Set out your vanilla and salt.
  • In a 3 quart HEAVY saucepan over medium high heat, melt 3/4 cup butter. Before it melts all the way, use your spoon or knife to rub the sides of the pot with butter, almost all the way to the top. This helps prevent sugar crystals from forming on the edge of the pan, which can cause your fudge to not come to the right temperature.
  • Add 2/3 cup evaporated milk. Add 2 tablespoons corn syrup.
  • Add 2 and 1/2 cups brown sugar to the center of the pot. Be sure to avoid getting sugar on the edge of the pan to avoid the sugar crystals that I mentioned before.
  • Use a wooden spoon to stir slowly until the butter has melted completely and been fully incorporated.
  • Bring to a full rolling boil over medium high heat, stirring constantly with a long wooden spoon. Once it starts boiling (that means bubbles coming up from the CENTER of the pot, not the edges of the pot), set a timer for 5 minutes and turn the heat down to medium so that you don't burn your fingers off--it should be at a rolling boil the full 5 minutes. Stir constantly. If you want to use a thermometer, boil until it reaches about 236 degrees F.
  • When the timer goes off, remove from heat and immediately add the chopped white chocolate. Stir until the white chocolate has melted completely and there are no lumps. You will notice that if you stop stirring even for a few seconds, the fudge will start to harden, so work quickly.
  • Take the lid off your marshmallow creme, remove all traces of foil, ignore the label that says "Do not microwave in jar," and microwave in the jar for about 20 seconds, until you see the marshmallow start to rise above the lip of the jar. (You don't need to microwave. It's just a hack to make it really easy to get the marshmallow out of the jar, which can be a pain.) Use a spatula to add all the marshmallow creme to the fudge and stir. You will notice that if you stop stirring even for a few seconds, the fudge will start to harden, so work quickly.
  • Add 1 teaspoon vanilla and 1/2 teaspoon kosher salt to the fudge. Beat the fudge with your wooden spoon, scraping the bottom and sides well, until all the marshmallow has been incorporated and the fudge is an even light golden color with no streaks.
  • (At this point, add chopped toasted nuts if you are into that. I haven't made it with nuts but I would guess between 2/3 cup to 3/4 cup chopped pecans will do ya.)
  • Immediately pour into the prepared and lined square pan.
  • Let cool to room temperature. This usually takes 3-5 hours depending on the temperature of your house. Once the fudge has had a half hour or so to cool, cover tightly with plastic wrap or a lid so it doesn't get dried out. You can refrigerate the fudge to speed up cooling, but let it come back to room temperature before attempting to slice it.
  • When you are ready to serve, lift the parchment paper or foil out of the pan. Use a long chef's knife to make even slices. Store on the counter covered. Fudge will keep on the counter for about 3-5 days before getting dried out.
  • You can freeze fudge! I do this every year for the holidays. Freeze in a block and allow to come to room temperature before slicing, or slice and arrange in a sealed container, then freeze. I prefer the latter, then I can just pop it out of the freezer and add pieces to the cookie plates I'm assembling.

Nutrition Facts : ServingSize 1 g, Calories 204 kcal, Fat 9 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 102 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 30 g, Protein 1 g, TransFat 1 g, UnsaturatedFat 3 g

BROWN SUGAR FUDGE



Brown Sugar Fudge image

This easy to make brown sugar fudge has just a few simple ingredients. It makes the perfect no bake treat for the holidays!

Provided by Bake.Eat.Repeat.

Categories     Christmas Recipes

Time 25m

Number Of Ingredients 5

1 cup heavy cream (35% whipping cream)
2 cups light brown sugar, lightly packed
1/4 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon vanilla

Steps:

  • Butter an 8x8 inch baking dish and set aside.
  • In a large saucepan, over medium heat, combine the cream, brown sugar, and salt.
  • Bring to a boil, stirring often, and continue boiling until the candy comes to the soft ball stage.
  • If you're using a candy thermometer, this is between 234-240 degrees F (112.2-115.6 degrees C). If you don't have a candy thermometer, you can drop a teaspoon of the candy into very cold water - it will form a soft ball which flattens on removal from the water when it has reached this stage.
  • The fudge will need to boil for 10-15 minutes to reach the soft ball stage.
  • Once the mixture has reached the right temperature, remove the pan from the heat and stir in the butter and vanilla. It will bubble up a bit so be careful.
  • With an electric mixer, on low speed, beat the fudge for 4-6 minutes, or until it has thickened and is smooth and creamy. The longer you beat it, the thicker it will be, so don't beat for too long if you want soft fudge, beat just until it has thickened (about 4 minutes).
  • Pour the fudge into the prepared baking dish and smooth the top. Let it cool completely and then cut it into squares.
  • Store the fudge in an airtight container at room temperature for one to two weeks, or freeze it for up to 3 months.

Nutrition Facts : Calories 67 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 piece, Sodium 19 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

BROWN SUGAR FUDGE



Brown Sugar Fudge image

An old-fashioned fudge recipe with the flavor of caramel and a little crunch of toasted walnuts.

Provided by Annalise

Categories     Dessert

Time 45m

Number Of Ingredients 7

½ cup + 2 tablespoons evaporated milk ((150 ml))
2 cups packed light or dark brown sugar ((425 grams))
¾ cup unsalted butter (, cut into cubes (170 grams))
¼ teaspoon salt
½ teaspoon vanilla extract
1 ¾ cup powdered sugar (, sifted (198 grams))
¾ cup toasted walnuts (, chopped (optional) (85 grams))

Steps:

  • Combine the evaporated milk, brown sugar, butter, and salt in a heavy-bottomed medium saucepan. Place over medium heat and bring to a boil, stirring until smooth. Continue to simmer, stirring frequently, until a candy thermometer reaches 238°F.
  • Remove from heat and pour into a heat-proof bowl. Add the vanilla and combine with a hand-held mixer. Add the powdered sugar in small additions while continuing to beat with the mixer. Mix until smooth. Add the walnuts and mix until just combined.
  • Spread the fudge into an ungreased 8-inch square pan. Chill in the fridge for 30 minutes or until firm. Slice with a sharp knife. Store fudge in an air-tight container for several days.

Nutrition Facts : Calories 124 kcal, Sugar 18 g, Sodium 24 mg, Fat 6 g, SaturatedFat 3 g, Carbohydrate 19 g, Fiber 1 g, Protein 1 g, Cholesterol 11 mg, ServingSize 1 serving

NO-FAIL FUDGE



No-Fail Fudge image

Our family is very active in our county fair. This fudge was the only fair entry not to melt in the 100°-plus weather we had that year.-Jeannie De Vries, Martinton, Illinois

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-1/2 pounds.

Number Of Ingredients 7

1 teaspoon plus 1/2 cup butter, softened, divided
3-1/2 cups confectioners' sugar
1/2 cup baking cocoa
1/4 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract
1 cup M&M's minis

Steps:

  • Line an 8-in. square pan with foil and greased the foil with 1 teaspoon butter; set aside. In a large bowl, combine the confectioners' sugar, cocoa and salt. Melt remaining butter; add milk and vanilla. Stir into sugar mixture until blended; whisk until smooth. Stir in M&M's. Immediately spread into prepared pan. Refrigerate until firm, about 2 hours., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts :

NEVER-FAIL FUDGE



Never-Fail Fudge image

Confectioners' sugar, cocoa, butter, milk and vanilla are cooked in a double boiler, then beaten like mad and spread in a pan to cool into fudgey gloriousness.

Provided by LEEMA

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Time 45m

Yield 12

Number Of Ingredients 7

4 cups confectioners' sugar
½ cup unsweetened cocoa powder
6 tablespoons butter
¼ cup milk
1 tablespoon vanilla extract
¼ teaspoon salt
1 cup chopped pecans

Steps:

  • Butter a 9x9 inch dish.
  • Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan.
  • Let cool completely before cutting into squares.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 43.4 g, Cholesterol 15.7 mg, Fat 12.9 g, Fiber 2.1 g, Protein 1.8 g, SaturatedFat 4.6 g, Sodium 92.7 mg, Sugar 40 g

BROWN SUGAR FUDGE



Brown Sugar Fudge image

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.

Provided by Kath

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 55m

Yield 64

Number Of Ingredients 5

3 cups brown sugar
¾ cup evaporated milk
1 cup butter
2 cups confectioners' sugar
1 cup chopped walnuts

Steps:

  • Grease an 8x8-inch pan.
  • 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.

Nutrition Facts : Calories 82.4 calories, Carbohydrate 11.1 g, Cholesterol 8.5 mg, Fat 4.3 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 2.1 g, Sodium 25.5 mg, Sugar 10.8 g

NO-BAKE FUDGE BROWNIES



No-Bake Fudge Brownies image

These easy peanut-and-coconut-laced fudge brownies are sure to become your go-to recipe for chocolate cravings.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 2h25m

Yield Makes 2 dozen

Number Of Ingredients 8

12 ounces bittersweet chocolate, chopped
1 1/4 cups evaporated milk (from one 12-ounce can)
1 teaspoon pure vanilla extract
3 cups finely ground chocolate wafer cookies (from two 9-ounce packages)
2 cups plus 2 tablespoons sweetened shredded coconut
1 cup plus 2 tablespoons salted cocktail peanuts
1/2 cup confectioners' sugar
Salt

Steps:

  • Line a 9-inch square baking dish with plastic wrap, leaving a 1-inch overhang on all sides.
  • Heat chocolate and evaporated milk in a saucepan over medium heat, stirring, until chocolate melts and is smooth. Remove from heat. Stir in vanilla. Set aside 1/3 cup.
  • Combine cookies, 2 cups coconut, 1 cup peanuts, the sugar, and 1/2 teaspoon salt in a bowl. Pour in chocolate mixture; stir until combined.
  • Spread mixture evenly into dish. Spread reserved 1/3 cup chocolate over top. Finely chop remaining 2 tablespoons coconut and 2 tablespoons peanuts; sprinkle evenly over chocolate. Refrigerate until set, about 2 hours. Remove brownies from pan by lifting plastic wrap. Remove plastic, and cut into 24 brownies.

NO FAIL BROWN SUGAR FUDGE



No Fail Brown Sugar Fudge image

This is one of the best recipes for brown sugar fudge i've found.

Provided by sylvia bourque

Categories     Other Snacks

Time 15m

Number Of Ingredients 6

3/4 c butter
2 c brown sugar, firmly packed
1/2 c evaporated milk
1 tsp vanilla extract
3 c powdered sugar or icing sugar
1 c chopped nuts optional

Steps:

  • 1. Butter 8" pan Melt butter in saucepan. Add brown sugar. Cook over low heat for 2 minutes stirring constantly. Add evaporated milk, cook, stirring until mixture comes to a boil.
  • 2. Continue to stir, bring to soft ball stage and remove from heat. Let cool slightly Stir in vanilla Gradually add the powdered sugar beating vigorously by hand or with beater till it is a fudge like consistency (2 min) Stir in nuts Pour into buttered pan.
  • 3. Chill several hours before cutting.

Tips:

  • Use a heavy-bottomed saucepan: This will help to prevent the fudge from scorching.
  • Be patient: Fudge takes time to cook. Don't try to rush the process.
  • Use a candy thermometer: This is the best way to ensure that the fudge reaches the correct temperature.
  • Add the butter and vanilla extract at the end: This will help to keep the fudge smooth and creamy.
  • Let the fudge cool completely before cutting it: This will help to prevent it from crumbling.

Conclusion:

Making brown sugar fudge is a fun and easy way to satisfy your sweet tooth. With just a few simple ingredients, you can create a delicious and creamy treat that everyone will love. So next time you're looking for a sweet treat, give this no-fail brown sugar fudge recipe a try.

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