Browned butter fudge is a delectable and rich confection that combines the nutty, caramel-like flavor of browned butter with the traditional sweetness of fudge. With a unique blend of flavors and textures, it is a sweet treat that is sure to be a crowd-pleaser! If you are ever intimidated by Browned Butter I have a great step-by-step recipe and tutorial that will turn you into a brown butter pro!

Pieces of Brown Butter Fudge in a White Baking Dish on a White Counter.

Ingredients and Substitutions

Browned Butter: Browned Butter is the process of cooking unsalted butter until the water has been cooked out and it has a nutty and toasty taste. It is delicious from everything sweet to savory! I’ve used it for sweet treats like Browned Butter Toffee Cookies and Pumpkin Sandwich Cookies with Browned Butter Buttercream. And then, it’s perfect for savory recipes like Ravioli with Garlic Browned Butter Garlic Sauce and Browned Butter Pork Chops, just to name a few.

Evaporated Milk: Evaporated milk is milk that has had 60% of the water removed. It can be called ‘unsweetened condensed milk’ (as opposed to sweetened condensed milk, which has added sugar). It is perfect for fudge recipes because it withstands the heat without curdling.

White Chocolate Chips: In this fudge recipe, you could use ‘real’ white chocolate (at least 20% cocoa butter), white chips, or morsels. 

Marshmallow Fluff: Marshmallow fluff, or marshmallow creme, is a sweet, ooey-gooey concoction that tastes like marshmallows. You can buy it at the store or make homemade marshmallow fluff.

Steps for Making Brown Butter Fudge in a Saucepan with Brown Butter, White Chocolate Chips, Marshmallow Fluff, and Vanilla.

Can I Substitute Sweetened Condensed Milk for Evaporated Milk?

No! Evaporated milk is unsweetened, so in this fudge recipe, it is combined with granulated sugar and other ingredients for the fudge. Do not substitute sweetened condensed milk for evaporated milk; they are not interchangeable. Keep in mind that there are fudge recipes that use sweetened condensed milk (like my Cookie Dough Fudge and Fluffernutter Fudge, just to name a few). But, in those recipes, the same rule applies–do not substitute evaporated milk for sweetened condensed milk.

Pouring Fudge into Pan to Make Brown Butter Fudge.

How to Harden Fudge

Allowing browned butter fudge to come to room temperature will solidify it and make it easy to handle. This takes a couple of hours. You can also pop it into the refrigerator for a couple of hours or even the freezer for about 30 minutes. Fudge is best consumed at room temperature though, so be sure to take it out a few minutes before you want to eat it.

Can I Make Fudge Without a Candy Thermometer?

If you are going to be making more fudge or sugary recipes, a candy thermometer can really save you from your fudge failing. However, you can still get this recipe made without one. After you have browned the butter, here are some tips and tricks if you are planning to make browned butter fudge without a candy thermometer:

  • Add the sugar and evaporated milk to the browned butter. While the mixture is coming to a boil, set a medium-sized bowl of ice water and a small metal spoon (your everyday silverware spoon) next to the stove. When the mixture has been bubbling for a few minutes, do your first test.
  • Dip the spoon into the mixture and coat the tip. With one hand, dip the coated spoon immediately into the ice water and then grab the cooling sugar mixture with your other hand. Remove from the water and roll it around between your fingers and thumb and see what it feels like. If you’re looking for the “soft-ball” stage, it should form a ball that holds together but still feels a little squishy and can be flattened when you press on it (like a gooey caramel).

This process will take a few tries at least, but you can see (and feel!) it moving through the stages to give you an indicator of how close you are. This is just a really fun science experiment in your kitchen!

Small Stack of Squares of Brown Butter Fudge with the Top Piece with a Bite Taken Out of It.

How To Store Browned Butter Fudge

If you are planning on eating it within a week or two, you can store the browned butter fudge in an airtight container. I like to separate the layers with parchment or wax paper. You can also store fudge in the refrigerator for a few weeks. Again, an airtight container with separated layers is best. But, before serving, let the fudge come to room temperature to soften it. If you need longer storage, like a few months, the freezer is the best option. First, tightly wrap the fudge with plastic wrap. Then, place it in an airtight container or freezer-safe plastic bag. Be sure to write the date on it!

Pieces of Brown Butter Fudge in a White Baking Dish on a White Counter.
4.75 from 4 votes

Browned Butter Fudge

Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 2 hours
Total Time 2 hours 25 minutes
Browned butter fudge is a delectable and rich confection that combines the nutty, caramel-like flavor of browned butter with the traditional sweetness of fudge. With a unique blend of flavors and textures, it is a sweet treat that is sure to be a crowd-pleaser!


  • ¾ cup (1 ½ sticks / 170 g) unsalted butter
  • 3 cups (600 g) granulated sugar
  • cup (168 g) evaporated milk
  • 2 cups (364 g) white chocolate chips
  • 1 jar (7 ounces) marshmallow fluff
  • 1 teaspoon vanilla extract


  • Line an 8×8-inch baking dish with parchment paper.
  • To a large, heavy saucepan over medium-high heat, add butter.
  • Melt the butter and continue to cook it until it is a rich, golden brown. Keep a close eye as it cooks, stirring it every few minutes so that it does not scorch the bottom. The butter should smell toasty and have a beautiful nutty color.
  • Reduce heat to medium. To the browned butter, add the sugar and evaporated milk.
  • Bring the mixture to a boil. Leave on the heat until the mixture reads 234°F-238°F on a candy thermometer (about 10 minutes).
  • Once the temperature reaches 234°F, remove from heat. Stir in the white chocolate chips until mostly combined.
  • Fold in the marshmallow fluff and vanilla.
  • Transfer the fudge to the prepared pan. Let it cool for at least 2 hours before cutting and serving.

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What the Test Kitchen had to say about this recipe:


The browned butter adds some amazing flavor to this fudge. It is sweet, creamy, and completely indulgent, just like a good fudge should be!


Browned butter adds some nuttiness to this sweet fudge. If you have a sweet tooth, this is your kind of treat!


Browned butter makes everything better, it adds such a depth of flavor to this lovely fudge. Must try!


If you're a fan of fudge, you are going to like this recipe. The browned butter adds a depth of flavor and it is so noticeable!


This fudge is perfect for anyone who loves sweets! It has a good texture, the flavor of the browned butter, and the sweetness you look for in a good fudge!


If you're a fan of fudge, you are going to like this recipe. The browned butter adds a depth of flavor and it is so noticeable!


This fudge does not disappoint. Super sweet but the flavor of the perfectly browned butter shines through!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Sounds so delicious. Rather like penuche? I am wondering about the room temperture of 45 deg? That seems rather cool.

  2. I think if you were to transfer your fudge to a mixing bowl before putting it in the pan and beat it for a bit it would get crumbly. Also if you let it air dry before putting it in the fridge.

    Thank you for this recipe! I recently discovered brown butter and thought it would make amazing fudge. Have you tried any brown butter recipes from smitten kitchen?

  3. My grandmother gave up chocolate years ago (the eighties I believe?) and I would love to make her some fudge she can actually have! Thanks so much!! 🙂

  4. I made this yesterday – while the taste is divine the texture was disappointing. It never set up and is still sticky and super soft. I don’t know where I made my wrong turn.

  5. So I’m sure this won’t get answered on such an old post. How do you think brown sugar would fare instead if granulated? There is just something I love about brown sugar and browned butter. Do you think I’d still need corn syrup?

  6. 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?

  7. 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.

  8. 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.

  9. 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.

  10. 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.

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