Marbled Brown Sugar Fudge

Beautiful and silky smooth fudge is a winning combination.

Marbled 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 prefer fudge that has a tantalizing tango of flavors, this easy fudge is the one for you. Our Foolproof Brown Sugar Fudge is married with bittersweet chocolate chips for a twisty, swirly look that will be a gorgeous addition to cookie plates and dessert platters.

Test Kitchen Tip: For the smoothest fudge, you need to stir throughout the process. This allows the sugar to dissolve fully and ensures the fudge sets firmly enough to slice. (A mixer makes this job easier.)


  • 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

  • 1/2 cup bittersweet chocolate chips

  • 1 tsp. flaky sea salt


  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. Add bittersweet chocolate chips to the beaten and thickened white chocolate mixture. Let stand until chocolate is melted, about 1 minute. Fold gently until marbled. Pour into prepared pan; gently tap bottom of pan on counter until top is an even layer. Sprinkle with 1 tsp. flaky sea salt, gently pressing to adhere. 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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