Old-Fashioned Brown Sugar Fudge Recipe with Pecans

Old Fashioned Brown Sugar Fudge
Old Fashioned Brown Sugar Fudge. Photo: Diana Rattray
  • 90 mins
  • Prep: 30 mins,
  • Cook: 60 mins
  • Yield: 10-12 squares (12 servings)
Ratings (7)

This is my mother's recipe with just a few minor changes. I add corn syrup to help prevent graininess, and I use a few modern conveniences: a candy thermometer and a stand mixer. 

A stand mixer can be used to beat this fudge. Just cool as directed then let the mixture do the heavy work. 

See Also
Super Easy Chocolate Fudge
Easy Peanut Butter Fudge
 

What You'll Need

  • 3 cups brown sugar
  • 1 cup evaporated milk
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla
  • 1 cup chopped nuts, optional
  • 3 tablespoons butter

How to Make It

  1. Butter the sides of a medium saucepan (2 to 3-quart size). Add the brown sugar, evaporated milk, and corn syrup; bring to a boil, stirring constantly. Continue boiling, stirring frequently, to soft ball stage or when candy thermometer registers about 235 F.*
  2. Remove from heat and drop the butter onto the mixture, but do not stir. Let cool (without disturbing) until it registers about 120 F on the candy thermometer. This will take about 25 to 35 minutes. Add the vanilla and beat with a wooden spoon until the fudge just begins to thicken and loses its glossiness.  You could also transfer the mixture to a stand mixture and beat with the paddle beater.
  1. Add chopped nuts and beat for a few more minutes, until it is thick but not hardening. Pour or spread in a greased pie plate or 8-inch square pan.
  2. Score when set and cut into squares when firm.

*To test for soft ball stage:
Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put your hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from the water.