Foolproof Brown Sugar Fudge


First-time candy maker? This fudge recipe is your ticket to sweet success.

Foolproof brown sugar fudge squares on red background

Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Active Time:
25 mins
Cool Time:
2 hrs
Total Time:
2 hrs 25 mins
64 (1-inch squares)

If you love fudge but fear molten-hot sugar, you'll want to try this brown sugar fudge. We've made this easier and less likely to fail. With our foolproof fudge tips (below), you can guarantee each batch will turn out just as you dream: rich, creamy, and silky smooth in every bite.

Once you master this, one be sure to try the variations:

3 Tips for Foolproof Fudge

Line the pan

A layer of lightly greased parchment paper (with an overhang on all sides) keeps the cooled fudge from sticking and helps it lift out of the pan.

Make it smooth

Stirring throughout the process allows the sugar to dissolve fully and ensures the fudge sets firmly enough to slice. (A mixer makes this job easier.)

Be precise

Your grandma's soft-ball candy test is classic, but a candy thermometer (an instant-read digital one is best)promises consistent results every time.


  • 2 cups packed light brown sugar

  • 1 (14-oz.) can sweetened condensed milk

  • 1/2 cup whole milk

  • 1 cup white chocolate chips

  • 1/4 cup butter, softened, cut into pieces

  • 1 tsp. vanilla extract


  1. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides. Lightly coat pan with cooking spray. Stir together sugar, condensed milk, and whole milk in a medium saucepan. Cook over medium-low, stirring constantly, until a candy thermometer registers 238°F, about 16 minutes. Transfer sugar mixture to the bowl of a stand mixer fitted with a paddle attachment.

  2. Add white chocolate, butter, and vanilla to stand mixer bowl; beat on low speed until white chocolate and butter are melted, about 1 minute. Increase mixer speed to medium, and beat until thickened and no longer shiny, 5 to 6 minutes. Pour into prepared pan; gently tap bottom of pan on counter until top is an even layer. Let cool, uncovered, at room temperature until firm, at least 2 hours or up to 12 hours. Remove from pan using parchment paper overhang as handles. Cut into 64 (1-inch) squares.

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