Brown Butter Fudge

filed under: Candy on December 16, 2013

This brown butter fudge gets all its sweet flavor from the decadent browned butter.  It’s a show stopper! For a few other fudge recipes, try my Chocolate Vanilla Marble Fudge and Original Fantasy Fudge Recipe.

Brown Butter Fudge


I have been incorporating browned 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!

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. 😉

Looking for More Fudge Recipes?

Red Velvet Fudge

Strawberry Shortcake Fudge

Maple Walnut Fudge

Peanut Butter Fudge

Chocolate Peanut Butter Fudge

Salted Caramel Fudge

White Chocolate Cranberry Fudge

Butter Pecan Fudge

Mint Chocolate Oreo Fudge

Snickerdoodle Fudge


4.75 from 4 votes
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
  • ½ cup (1 stick or 113 g) butter
  • 3 cups granulated sugar
  • 7 ounces evaporated milk
  • ½ cup light corn syrup
  • ½ cup confectioners' 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.

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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!

  • SallyRan says:

    , I collect recipes I love yours they are the best

  • Virginia Burrell says:

    Looks delicious!

  • Jody says:

    The flavor is amazing, but we had to eat it with a spoon. I followed the directions but it seemed to take forever to hit 238 on my thermometer. I believe it finally did. It just neve4 set up. Please let me know what I did wrong.

  • Tracy says:

    May I suggest adjusting the granulated sugar to corn syrup ratio? More sugar, less syrup will probably get you the texture you’re looking for.

  • Jodie says:

    I e followed the directions to a tee twice now. It never hardens. What do you suggest?

    • Elizabeth Keeney says:

      Hi, Jodie! I work with iambaker and am happy to help with questions. Make sure that the fudge is cooked to a temperature between 235-245°F on a candy thermometer. After it has reached that temperature, remove it from the heat and let it cool to room temperature before continuing. Don’t try to speed up the cooling process by putting the fudge in the refrigerator or an ice water bath. I hope this helps, and have a great day!

  • Aeta says:

    I like a creamy fudge, so this is good… I have a comment about your nostalgia regarding your G-ma’s fudge. Look up Scottish Tablet. It is a fudge-like confection that tastes almost exactly like Old-fashioned fudge but comes out dry and crumbly.

    • Amanda Rettke says:

      I will, thank you!

  • Donna Hatfield says:

    Anytime you combine powder sugar to a recipe already with Granulated sugar and Karo it makes the recipe a smooth & silky texture. remove the powder sugar completely and the texture will become more to the crumbly side you spoke about liking. Or you could use the powder sugar and remove the Karo completely. I made several batches and I got the crumbly texture on all the batches made leaving out one or the other but a smooth & silky texture following your recipe using all 3 combined.
    Big fan – thanks for sharing

    • Amanda Rettke says:

      Thank you, Donna! Great insights!

  • Dee Williamson says:

    My son is a complete fanatic fudge maker ! !…He makes it a Christmas special every year for the whole family, so I make copies of all your fudge recipes and give them to him! !…He tries every one of them ! !…So far my very favorite one is the salted carmel fudge ! !…Thank you so much ! !

  • Betty Jarvis says:

    You say a stick of butter do you mean 250 g

    • Elizabeth Keeney says:

      Hi, Betty! I work with iambaker and am happy to help with questions. One stick of butter is 1/2 cup or about 113 grams. I hope this helps, and have a great day!