Old-Fashioned Brown Sugar Fudge Recipe with Pecans

Old Fashioned Brown Sugar Fudge
Old Fashioned Brown Sugar Fudge. Photo: Diana Rattray
    90 mins
Ratings (5)

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. 

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°.*
  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.

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