Brown Butter Fudge

filed under: Candy on December 16, 2013
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  • This brown butter fudge gets all its sweet flavor from the decadent browned butter.  Its a show stopper!

    Brown Butter Fudge


    I have been incorporating brown butter into all my desserts lately.  With brown butter buttercream and brown butter cream cheese and now this Browned Butter Fudge.

    And I am just getting started.

    Brown Butter Fudge


    My great-grandma Inga made the most amazing Vanilla Fudge.  I have tried for years to replicate her recipe, but not been successful.  This is very, very close!

    She made hers sweet and dry… it was not creamy like traditional fudge is.  It sorta ruined me forever because most are creamy! (da) But I like mine dry and crumbly and flakey.

    I know, I know, I am weird.

    Brown Butter Fudge


    Well, it turned out creamy anyway.  Good for you!  Not so good for me.

    So I will just keep working on the consistency part.  But that flavor part has to stay exactly like this.  Almost perfect!

    5 from 1 vote
    Brown Butter Fudge
    Brown Butter Fudge
    Prep Time
    20 mins
    Cook Time
    1 hr 10 mins
    Total Time
    1 hr 30 mins

    This brown butter fudge gets all its sweet flavor from the decadent browned butter. Its a show stopper!

    Course: Dessert
    Cuisine: American
    Keyword: Brown Butter Fudge
    Servings: 64 squares
    Author: Amanda Rettke
    • 1 stick butter
    • 3 c granulated sugar
    • 7 oz evaporated milk
    • 1/2 c light corn syrup
    • 1/2 c powdered sugar
    1. Place the butter in a medium-large saucepan over medium-high heat. (Try to use a pan with a light bottom)
    2. Melt the butter and continue to cook it until it is a rich, golden brown. Keep a close eye on it as it cooks and stir it every few minutes so that it does not scorch on the bottom. The butter should smell toasty and have a beautiful nutty color.

    3. Once the butter is browned, add the sugar, evaporated milk, and corn syrup. Stir sugar until it is completely dissolved.

    4. Insert candy thermometer to the side of your saucepan. Continue to slowly cook the sugar mixture until it reaches 238 degrees or soft ball stage.

    5. Once the temperature reaches 238 degrees, remove the candy from the heat and let it cool to room temperature.

    6. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray
    7. Once the candy is room temperature, or about 45 degrees, pour into into stand mixer. Start mixer on low and slowly add in powdered sugar. Once the sugar is mostly incorporated turn the mixer to high and beat until fudge looses its shine. It should be fairly thick. (This took about five minutes.)

    8. Pour the fudge into the prepared pan, and smooth it into an even layer. Allow the fudge to set at room temperature or in the refrigerator.

    9. You can store at room temperature or in the refrigerator for a few weeks.

    Adapted from

    It tastes like a caramel fudge.  And a vanilla fudge.

    And is dangerous if kept to close.

    Brown Butter Fudge


    I think I better make a few more batches for some more quality testing. 😉

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  • Cheree Aldrich says:

    So I have made this fudge twice and it has not turned out either time. It is hardening in the pan while it is cooling and once it is at room temperature I can’t get it out I my pan. The flavor is amazing! But I don’t know what I am doing wrong. Any suggestions?

  • Beth says:

    I feel the same about choc fudge. Hate marshmallows in my fusge. My moms almost had a crumbly grainy consistency. I found almost the right texture by cooking a minute longer.

  • Margie says:

    You do not say if it needs to be brought to a boil, then the heat lowered. Does it need to be stirred at all after the sugar is dissolved?

    I just discovered your blog. The few recipes I’ve looked at sound super yummy.

  • PapaVic says:

    Just made this and put it in the fridge to set. My wife comes to tell me that the fudge in the fridge is no good. I’d better not eat any. (she wanted it all to herself). Its that good.

    • Amanda says:

      lol LOVE that!!!

  • Linda M. Carpenter says:

    To make a fudge dryer and crumbly all you need do is cook it a bit longer. My mother never used a candy thermometer, she always used the cold water drop method and would cook her fudge to the medium ball stage and then add more butter and beat it till it lost it’s glossy appearance, she had to very quickly turn it out into a buttered pan and spread it before it hardened. We broke it into pieces instead of cutting. Yummmmmmmmmmmmmy.

  • Angie says:

    Delicious..I can’t stop making it. I’ve been playing with the temps for softer and harder fudge, depending on my mod at the time. I’ve been adding vanilla powder to the powdered sugar to amp up flavors. I’ve browned the butter to a varing degrees. I love playing with different aspects of it.. it’s so good!

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